I love how laid back and organic these videos are. Crepes felt intimidating but this shows that mistakes aren’t a big deal.
@jase_allen6 ай бұрын
Crepes are only intimidating if the expectation is some unnecessarily fussy and showy affair right off the bat. It's just a matter of starting simple and working your way up as you learn. As my mother was a fan of saying "If you don't like it, go make your own."
@chris_something6 ай бұрын
@@jase_allen haha that’s a great saying! I guess it’s just that when I’d see people on tv they’d always talk about how they require so much skill and stress. But you’re totally right, thanks for that!
@maureenmanning2236 ай бұрын
I see a Dave's Coffee shirt!!!! Love Dave's Coffee in Rhode Island...I actually worked there one upon a time.
@PaulHagopianF526 ай бұрын
it's the best!
@michaelgarcia2973Ай бұрын
I fancy a Breton Crepes
@ghislainecolleau56246 ай бұрын
As a Brittany girl where crêpes come from I thought I would make a few comments: In Finistère (southern Brittany) a crêpe can be sweet (wheat flour) or savoury (buckwheat flour) but it has to be extra thin! A galette is made from buckwheat flour but is thicker (famous with sausage in Ille & Vilaine, another part of Brittany/Rennes). Traditional galettes don't have eggs in them; Your pan was way too small and your crêpe far too thick...it looked to me like an American pancake! Good try !
@karlshewry98616 ай бұрын
I own a small crepe catering biz in Dallas, and I’m not sure why they use an incorrect batter and completely wrong pan? As the local expert said, the batter has no eggs, I only use water, buckwheat and sea salt. And a very hot crepe griddle, with a proper spreader will help to create the thin galette and beautiful lattice patterns.
@michaelgarcia2973Ай бұрын
I watched a film about a Brittany Girl Helene Jolanda played by The Belgian girl Deborah Francoise in The Poisonous Angel and she resembled a Brittany Girl...and I love those Breton Crepes and Breton Gateau.
@aafsterlife96476 ай бұрын
That last joke got me to hit the like button.
@mosesjeromelazaro28416 ай бұрын
the more I see them, the more I get distant relatives of Mila Jokovich and Hayden Christensen
@lisaboban6 ай бұрын
Where is the line between "laid back" and "stoned"?
@eha4406 ай бұрын
Seems like you're a little bit obsessed with this "stoned" thing
@lisaboban6 ай бұрын
@@eha440 I am. I like Food52. I like clear, concise instructions. I like information What's with the, "I don't know let's just try" approach? "Is buckwheat a grain or a seed? Who knows?". Food52 used to be a source for great techniques and recipes. This presenter is just...silly.
@cesar.ramon.perez.medero6 ай бұрын
Our 4/20 content is coming very soon! Stay tuned!
@lisaboban6 ай бұрын
@@cesar.ramon.perez.medero It's already here!!!
@eha4406 ай бұрын
@@lisaboban I do understand your point of view as insightful and precise cooking videos are the reason I subscribed. But they are also trying a new format - testing kitchen; more casual; cozier, if you like. I'm enjoying the hosts like Anna and Cesar. If you are not enjoying their videos you could surely express your thoughts and I believe you can do better than saying "she's stoned" everytime
@FishareFriendsNotFood9726 ай бұрын
Brunch is the worst
@blueberryblues33656 ай бұрын
It's not that I am against people having fun in the kitchen. But for a demo on how to this one is just not interesting. Sorry. And I do like buckwheat crepes. They didn't teach me much.