How to make creamy savory French crepes like in France : Ham cheese & mushroom filling (vegetarian)

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How to make creamy savory crepes like in France: in today cooking class we look at recreating the authentic savoury crepes filled with a creamy béchamel sauce garnished with a blend of ham and cheese and another delicious vegetarian version with mushroom.
INGREDIENTS AND WRITTEN RECIPE:
bit.ly/3qNxjtn
for the crepe making tutorial:
• How To Make, Cook and ...
The beauty about these savoury crepes is that they are made first then kept frozen for later use. Once frozen the crepes have to be pan fried which gives the crepes a crispy layer outside and a warm creamy filling inside.
They are perfect to be made in advance in big batch so you have them ready for any occasions. In France those crepes have been round for more than 30 years and are loved by adult and children alike. They are simply one of the best form of savoury crepe you will ever try.
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Cookware I used in this video:
Crepe pan
stainless steel frying pan
large glass bowl
balloon whisk
medium size saucepan
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WRITTEN RECIPES ARE ON MY WEBSITE
thefrenchcookingacademy.com
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My Filming equipment:
Video camera:
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Microphone:
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[@ianpelican]

Honestly the way you narrate and film cooking videos is second to none, it’s like watching and listening to your own childlike monologue with unparalleled enthusiasm. 10/10 criminally underrated channel

[@MyBoomStick1]

IKR! You can just hear his passion and love for what he does, especially while adding ham to the béchamel sauce 😆

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smiling every time he has that reactions :D

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I agree!

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I’ve been watching culinary programs, videos, or what have you for well over fifty years. I’ve seen them all: Pépin, Child, Carpino, Marchesi, Prudhomme... By far you are the most entertaining of the lot. Your enthusiasm for the task at hand is infectious and one wants you to quickly finish so your recipes and techniques can be tried in our own kitchens.

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When you are compared with Pepin, you have arrived.

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@@jamesjacocks6221 right, and Child, the mother of them all!!

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A legitimate heir to the Pépin throne. Not greater, but yes, the love goes on....

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Jacques Pepin sometimes added a little "chateau Faucet" just made me want to watch all of his cooking the most entertaining, enthusiastic chef must be Gennaro Contaldo

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Threat Dynamics but it’s not just because he’s entertaining. It’s his teaching method. The perfect mix of information and NOT being over talkative. I drown when presenters over talk. I lose the basics of the lesson. He’s my best French teacher by far.

[@Hrafnhistorical]

Your excitement when you "bring forth the ham" is absolutely splendid.

[@ronschlorff7089]

really! Like when Dr. Frankenstein said: "It's alive!!!" :D

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Its next level!😂

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@@ronschlorff7089 p poop

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Old bean…. 😜

[@trefod]

This is not fair! I now have to go and make this immediately.

[@Z3N1T4]

This channel is really highly recommended if you are in to French cuisine. It's beautiful to watch him turn such simple ingredients into art.

[@DiscoCatsMeow]

Public Service Announcement: Do Not Watch on an Empty Stomach. You will suffer severe hunger pangs!!!!

[@FrenchCookingAcademy]

😀👨🏻‍🍳

[@davenjahtisan]

Too late, I already did.🙃

[@laurajames723]

@@davenjahtisan - Me too..🙃

[@marcelleray4595]

Ha, good one and so right!

[@arthas640]

I also wouldnt make these on an empty stomach. I tried doing cream cheese blintzes (basically a crepe burrito with cream) and ended up getting really hungry part way through and just ate the crepes with a little butter and sugar because i couldnt stand the delicious smell and I hadnt eaten all day so I inhaled them all.

[@StrikerEureka85]

i had watched this recipe before but i had never gotten around to actually making it. i finally made it this morning with the more recent crepe batter recipe and it was a HUGE HIT! the crepes were PERFECT! everyone loved them and this are the best crepes i've ever had! Stephane, you are a HERO!

[@susanscovill6817]

This is brilliant! When you make your various filled crepes for the freezer, fill and fold them in different shapes. Then when you want a particular filled crepe, you know the shape.

[@MrAcuta73]

Have done these with crab, dill, garlic, and onion. Used pepperjack in the béchamel and topped them with a buerre blanc. Was super rich, but fabulous. These look equally fabulous!

[@christinekaye6393]

Ah, Stefane! I love you, not just for the delicious food, but also because you make me laugh and have reawakened my joy in cooking.

[@alanvonau278]

Crêpes with a filling of ham and cheese, or of mushrooms, are among my favorites. I have had them in France, and miss them SO much. Stéphane, merci beaucoup de nous montrer comment les faire à la maison! Tu es marrant et bien divertissant :-)

[@48956l]

"That's like a parcel.. that's what I get in the post.." had me lolling

[@WavyCurlyGina]

Your enthusiasm for food is infectious! Thank you for your hard work teaching us all how to make amazing French food ❤️

[@emilyhart360]

Ok, so I made this today for lunch. Skipped the freezing stage, and took it straight to the frying stage. This is SO good! It is better than what you could imagine. Merci bien, Stephane! I had not seen this when we were in France, but then again, we primarily went to the marchés.

[@FrenchCookingAcademy]

thanks for trying the recipe 🙂👨🏻‍🍳

[@yaxl]

"go away salade, you're not wanted today"

[@susanoppat3138]

😂

[@soniavadnjal7553]

Lol

[@kalindipatel1860]

Finally perfect French crepes recepie is learned .u teach us the cosistancy of batter accurately.everyone can enjoy savoury crepes. Merci beaucoup.

[@FrenchCookingAcademy]

my pleasure

[@GOVAUS1]

Dude, please never stop.

[@jackintheworld6639]

The gods of palate and passion have visited you again, Stephan. The humble crepe struck by the lightning of joy. The everyday kitchen an alchemist's laboratory. Gotta run now.. I've got to get to setting up my mise-en-place for magical crepes.

[@annejosefsson2450]

I’m skipping the freezer part because I just can’t wait! So delicious! This is by far the best food show! Thank you for sharing all your recipies!

[@Vanadisphoto]

*There is a Swedish Crepes dish called Crepes HKH Prins Bertil after the old Prince of Sweden Bertil Bernadotte. (HKH is **_Hans Kungliga Höghet_** or in English HRH **_His Royal Highness)._** These crepes have a filling of a dill and shrimps Hollandaise. Delicious! Allegedly the Prince called the Swedish master chef and restaurateur Thore Wretman to discuss that evening's menu and they came up with these cheese gratinated crepes, probably as a starter. Bon appetite!*

[@moniquehuchet3646]

I was born in the days before supermarché, crêpes fourrées were a Sunday special at home on winter days, I emigrated and didn’t realized it had become a fast food item.

[@boo_monster]

The excitement you have of making simple crepes makes me so happy that I'm not the only person who does the same thing! LOVE this video and I love the way you narrate the recipe . Finally found my favorite chef with my favorite recipes!!!

[@MrKmoconne]

Thank you for this video! It helped me answer a riddle from 40 years ago. I live in the USA and there was a restaurant called The Magic Pan and they specialized in crepes. I was a little boy when we went to this restaurant and I'm pretty sure I ordered a crepe with lobster. It was soooo good, but I didn't know what the sauce was. I know now it was a bechamel sauce like you made here. Merci beaucoup

[@leektah354]

@ John Doe The stuffing and folding is not as difficult as this guy claims. Have a look at this straight to the point video kzbin.info/www/bejne/qH2xqKpthZx2qJY

[@carpii]

Add some cream and shrimp or crayfish butter to the bechamel, and you have a classic Nantua sauce. That would taste amazing in lobster crepes, Im drooling just thinking about it

[@kimmckenzie5276]

The Magic Pan!!!! I remember there was one in my town:)

[@keetrandling4530]

😅 There's a salad on the side, but we don't care about the salad, go away salad! The joy in your voice! It's infectious, I have caught it, I MUST make these crepes'

[@watrgrl2]

This channel is really one of the best for french cooking and your instruction is par excellence. It is unbelievable to me that you don’t have several million subscribers. In your bio you say you’re not a professional chef and that you are self taught but I find this to be even more difficult to believe. Not only do you understand all the finer aspects of french cooking and the history behind your dishes but you have a gift for culinary teaching. I would never have a reason question your background by anything in your videos. As far as I am concerned you ARE a chef. The only thing you lack is the diploma from a classical school and I bet you could easily pass any cooking exam they set. The last time I had savory crepes was at a French restaurant in Seattle during a field trip sponsored by my high school french class and as you were cooking I could swear I was experiencing the taste and smell of those crepes as though I was eating them again. Thank you for reviving that wonderful memory for me!

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I was watching a Ramsay recipe and once I was done with it, I started cleaning up my kitchen and an ad played, then this video came on. I just left it all playing, half and half paying attention while i continued cleaning. The more your video played, the more your voice soothed and intrigued me. Now I'm watching a video on crepes and subscribing to your channel lol

[@natpop4910]

Reminds me of growing up in Nice ,France my mom made these for me all the time ham and cheese my favorite. Great job love your channel

[@FrenchCookingAcademy]

Thanks my favorite too 😋😋😋👨🏻‍🍳

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Netherlands. I have followed your wonderful channel for years. Your recipes are so clear to follow. This great recipe has stimulated my imagination to try other ingredients, thank you. My friends and family thank you as well.

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Best personality among youtube chefs imho. :D

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Yes, delightful.

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I honestly believe this is the best cooking channel in KZbin!!!!

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In Francé and in Argentina! We love them, and love Stefan!!!

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I love how passionate you are about the food you cook.. always the sign of a great chef

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Your excitement is contagious!

[@itsnotme328]

The best cooking channel on KZbin

[@caitlinallsopp8479]

It looks to me like running the ham through a food processor made a big difference to the consistency, which looks delightful. I’ll definitely be giving these a go. Thank you!

[@FrenchCookingAcademy]

they taste great 😋😋😋👨🏻‍🍳

[@eliseleonard3477]

This was a wonderful show, I swear you can smell the ham and the crêpes cooking, and your enthusiasm and even goofiness is charming 👍

[@elena8442]

I just love, love, love your recipes , your enthusiasm and your elegant French accent!

[@lalitmjoshi3407]

This channel is just not about cooking recipes etc., it’s entertainment. Sheer joy watching. Bravo!

[@MoonlitShoreWalk]

I very much appreciate your enthusiasm for sharing your culture with the rest of the world! Thank you! 😊👍🏻

[@judithmaryhill4862]

I just love a chief who loves his own cooking. The best recommendation ever. This recipe I will definitely try. I do a ham, cheese and mushroom crepe, but yours look better 😊

[@BURNKEL]

Great video! Especially the “go away salad” comment. 🤣

[@craave123123]

A pure joy to watch! Thank you

[@suzannemerhige9575]

This channel is by far the best video channel for cooking. I've learned so much, and I've been cooking for 50 years! Thank you!

[@mark91345]

I am absolutely drooling at these crepes. They both look so delicious.

[@stephaniamunoz6066]

Absolutely love your energy, and simple videos. Great job! Thank you

[@Rob93able]

This is my favourite food channel. Stéphane you bring it all to life!

[@lostinmyspace4910]

At first I thought, wait...27 minutes fora crepes? But what a surprise. I'm glad I watched the whole video including you reheating frozen crepes. For new video watchers, give this guy a THUMBS UP. He earned it, he deserves it. THUMBS UP!!

[@dhefton9150]

I just found this Chef and I am totally enthralled!! I am watching everything. He's brilliant. I'm hooked.

[@mdefatimaborges6174]

Can’t wait to prepare this and treat my family; love the step-by-step tutorial. Merci beaucoup.👌🏽

[@Bellemoca]

I really enjoy your videos. They have rekindled my love of French cooking. Plus you have a good sense of humor. Merci beaucoup.

[@southernbelle4266]

Love your attitude, sir. Thank you for the recipe. I’m certainly hungry after watching you prepare these. Fingers crossed it will turn out even close to yours

[@JMDPhotography-Chi]

I really enjoyed this video your joy is contagious makes me want to try this recipe

[@jenniferbruns2432]

Amazing! Very much enjoyed this video!

[@tess2626]

Fantastic! I loved every minute of this!

[@barbrabest7117]

I am getting ready to purchase some of your courses. I am allergic to most cheeses but I made these crepes without the cheese and they were phenomenal! Have your book and have made a lot of recipes from it. Thank you for teaching me to make real, homemade stock!!!!

[@zekemchenry2368]

Looks amazing Stephan! Bravo! My friend from France made me this and I loved it! I cant wait to try and cook this for myself! Happy New Year and thanks for sharing!

[@dwaynewladyka577]

Thanks for sharing this recipe. In Edmonton, Alberta, Canada, we have a cultural festival every August, in the early part of the month, called Heritage Days. They feauture, arts, crafts, dancing, food and music, from many countries around the world. One of the first two pavilions (the other is the Japanese pavilion) I visit is the French pavilion. They make various types of crepes on site, and they are so good. If you ever get a chance to go to Canada, please try to go to this festival. It lasts for 3 days, and is held on a long weekend. Hope you have a Merry Christmas. Cheers!

[@FrenchCookingAcademy]

thanks for the note 🙂

[@franceshancock3135]

J

[@jamesinnc619]

I was intimidated by crepes but you have given me confidence! Thank you!

[@sadrays]

Je commente vraiment rarement mais là! J'ai suivi ta recette et j'ai gardé une partie de la farce au congélateur juste au cas où. Ajd j'ai utilisé le reste de la farce entre deux tartines beurrées dans un moule à gaufre. C'est illégalement bon! Le croquant de la gaufre, le sel du beurre et enfin la farce! Merci de m'avoir inspiré ❤

[@youdontneedtoreadthis]

I'm a first time visitor of this channel. Almost 4 minutes into the video and I'm still waiting for it to start 😄

[@judyueckermann8937]

Hello from South Africa, I've really enjoyed watching you make these Crepes. I'm definitely going to try this. Thank you so much.

[@JulieWallis1963]

My husband and I have had many lovely visits to Paris so someone asked me what food I recommend. My recommendation was “try the crepes that are cooked to order along the banks of the Seine. I remember us eating them in spring sunshine, watching people pass us, in the shadow of Notre Dam enjoying simple but elegant food and feeling so in love and so lucky to be exactly where I was at that moment.

[@lesliesheppard9817]

Hello Stephan! I am new to your channel and I just have to say how much I enjoy your enthusiasm! You crack me up! You make it look so easy! This looks delicious! I am looking forward to giving this a shot. Thank you for all you do! Merci!

[@shirinnajdi1951]

I really enjoy the way you teach the recipes. The flavours are also amazing. Thanks.

[@xXWhateverxX4kHD]

This is the french cooking channel I always wanted!

[@MoistPeppers]

His happiness in this video makes this my favorite video of his

[@psmidt]

Incredible ideia to have a delicious and not processed snack at hand in your freezer! I’m definitely going to make this!

[@FrenchCookingAcademy]

Yes they are so handy I have now a huge batch in my freezer I am bringing them along for christmas lunch 😋😋😋👨🏻‍🍳

[@ronschlorff7089]

@@FrenchCookingAcademy nice to have a "huge batch in the freezer", for those times when you say: "Gee, what shall I eat tonight; oh yeah, crepes,....again"!! :D

[@foxwonderland8467]

I really enjoyed listening to you make these. Thank you 🌺🇨🇦🌺

[@x24DAVID24x]

Masterpiece. Someone at food network hire this man. He's dope.

[@methatronn]

I tried this recipe, they came out so good! I doubled the recipe and I froze them, so good after work when you don't want to cook... Also made then with bits of shrimp and scallops.

[@ulyanaheward932]

Omg, i am making them tomorrow. Funny enough, I grew up in Russia and we had stuffed crepes all the time.except it was cooked ground beef with a little onions as then you add the béchamel and cheese if you want. And my mom was really good at filing them 😁 Years later , while living in the US, I realized that the French recipe for crepes is identical to what my mom used on hers as well. We do have quite a lot of things borrowed from the French, including A LOT of words that I didn’t even know were French.... until I started learning French a year ago, and wow, I am woke 😂😂😂

[@jbkhan1135]

There are a number of the older Russian cookbooks which have a lot of French/French-inspired recipes. Salat Olivier for example ))

[@ewanmee9877]

Utterly delightful.

[@beachboy13600]

My batter mix is in the fridge....I lived in France for 20 years without ever having a galette, then my new French wife introduced me. She has since left me but the love for galettes continue.

[@karieckert388]

Addicted to your videos, Finally,,, I am tackeling French cooking 101. My dear friend from Gedre France past away so I never learned French tecnic. Everyday I do one of your videos. Merci, Henri !

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He's so adorable!

[@usaneebeilles9510]

The knowledges that you share with us here will be useful to many’s. (Including me😊) Sincerely thank you. I’m appreciated. Wish you well/healthy. All the best.

[@tomblack6972]

Sounds like Stephan is having fun! How can you not love this guy?

[@fragranthills]

I love your excellent presentation. It is timeless.

[@thetinkercook5430]

Your enthousiasme cracks me up!!!😆😆😆

[@ruthn7847]

Love crepes and more so good crepes, thank You for sharing 🙏

[@midnyteblues]

I’m in love....... I’m definitely going to try this next weekend. Only I’m going to add the mushroom, ham, and cheese together in one crepe.

[@jeanbambois7970]

so it ,will be a "ficelle picarde" another french recipe

[@grahamrussell4705]

Congratulations chum for reaching the 500k subscribers mark. The channel us going from strength to strenght and has came a long way since the 1st week . Iam always looking in and getting tips and ideas so appologies if i dont post comments regularly. Keep up the good work sir. Sincerly Graham

[@christophernation4793]

I think that with 704k+ subs, a 'regular comment' from you will not be missed 😉

[@parisgoytrie4519]

That’s the way cooking should be explained well done bravo

[@jenniferaashiem6165]

OMG, this is going to happen! Thank you for sharing such a wonderful recipe! I cannot wait to make both versions! Merci beaucoup!

[@adelmomarietta3964]

You are a fantastic chef.

[@rileyjones650]

Excellent work!

[@1411happy]

Really really so good. Thank you so much

[@eddiebianchi1848]

Just fantastic !

[@panathasg13]

Bravo Stephan!

[@MaZEEZaM]

I will absolutely be trying these, rarely do we see French recipes that can be frozen ready to cook so easily straight from the freezer.

[@claudiuaicoboae490]

Great content! It’s so relaxing to watch your videos.

[@bonjourpariss8955]

Explanations for the cooking process are simple that made me understood very well. Thank you Chef with for ur amazing cooking video tutorials. Salute! 🙋

[@DavidAbraham504]

I tried those and came out ESPECTACULAR!!!!! Thank you for sharing!!!!!

[@archirior]

Thank you for the lovely video, reminds me my childhood. I'm Russian, I'm older then 30 years and I grow up with this type of crepes... my mom used to make them for breakfast. Very sweet :)

[@Bluviolet7392]

Thank you! Can't wait to make these, was looking for something a little different, couldn't of asked for anything better.

[@daiseymae6263]

You are great! Love your videos, keep em coming...

[@gianniverri]

Very good presentation with love for the profession and the taste must be wonderful tres bien fait

[@cristianmicu]

thank you for taking the time to explain stuff during the presentation. some channels ' don't ...bother explaining. i liked especially the french stuff and how they are cooked... i subscribed

[@freyasslain2203]

I made this recipe on Thursday . They came out quite wonderful.

[@christines.4711]

I grew up in France and loved❤ crepes Findus from the frozen aisle. Yum!