Cooking Coarse 96-Crepes How to Make

Fine Cooking Recipe
Cooking Coarse 96-Crepes How to Make

16th August 2009

Cooking Coarse 96-Crepes How to Make

posted in cooking recipe |

You don’t have to shop your store for a crepe maker. If you have difficulty making crepes, maybe its not a crepe maker or another crepe recipe you need. In todays episode of Cooking Coarse, the online cooking video course, youll learn the basic cooking method behind cooking crepes, regardless of the crepe recipe you choose. Chef Todd Mohr concentrates on how to make crepes in todays video, so that you can make up your own easy dinner or healthy cooking recipes with crepes.

Duration : 0:9:41

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Technorati Tags: chef todd mohr, cooking recipes, cooking school, food recipes, free cooking lessons, how to make crepes

This entry was posted on Sunday, August 16th, 2009 at 9:11 pm and is filed under cooking recipe. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

There are currently 25 responses to “Cooking Coarse 96-Crepes How to Make”

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1 On August 16th, 2009, ericjai81 said:
love the vids man !
love the vids man !
2 On August 16th, 2009, cantareatza said:
hey your milk looks …
hey your milk looks like water + milk!
3 On August 16th, 2009, SzalonyKucharz said:
Great vid, but if I …
Great vid, but if I may suggest using a shallow skillet instead of this frying pan, which is a little bit too deep for proper flipping. Also, the crepes look a bit underdone. The best way to ess the donness of a crepe side is by shaking the pan gently in circular motion. When a crepe fully detaches from the surface of the pan and starts to slide on it, that when it’s time to flip, without any spatula. ;o)
4 On August 16th, 2009, PewPewKaboosh said:
Lololol at 6:19
Lololol at 6:19
5 On August 16th, 2009, tyropera said:
Thanks, Chef, for …
Thanks, Chef, for this great video! From 0 knowledge of crepe-making, I’ve just finished making my nth batch without having to feed a single crepe to the dog. I have a question: why is there so much steam in those videos showing how crepes are made in Paris?
6 On August 16th, 2009, ChefToddMohr said:
I didn’t say …
I didn’t say measuring was lame. I just think it’s a lot more fun to create your own inspiration rather than a strict recipe. Would you tell a painter to only use 1 ounce of green paint and no more? He’ll use as much green as his vision demands. However, portioning is a totally different topic. It has to do with the consistency of how an item cooks, and controlling the amount that people eat. If every crepe was a different size, inconsistent cooking.Much different than artistic impression.
7 On August 16th, 2009, mushroomman9 said:
i thought measuring …
i thought measuring and using recipes was lame, now portioning is so important?!
8 On August 16th, 2009, RompeRico said:
booo you’r boring …
booo you’r boring Nihawmah
9 On August 16th, 2009, BrainchildDnB said:
Ignore this fool. …
Ignore this fool. Obviously not the target audience.
10 On August 16th, 2009, pyroapple said:
Great series…
Great series…
11 On August 16th, 2009, Nihawmah said:
if you call those …
if you call those crepes
then not only are you stupid but you’re also eating nasty crepes.
12 On August 16th, 2009, ChallengeDK said:
You’re obviously …
You’re obviously not one that Chef Todd tries to reach - he’s trying to reach people who are willing to learn. Now go away and pick up some stupid recipe.
13 On August 16th, 2009, FlailingDutchman said:
Yes he’s a bit… …
Yes he’s a bit…verbose at times, but you don’t have to be a dick about it.
14 On August 16th, 2009, TapiaK said:
You are the most …
You are the most amazing chef on you tube ever!! I just found you today and have been seeing your episodes for about 5 hours straight and every video I see I love and add to my lists. Thank you so much! and keep bringing the videos!
15 On August 16th, 2009, ferozoso23 said:
why would you ever …
why would you ever freeze a crepe when they are so easy to make?
16 On August 16th, 2009, PADRETANGO said:
The guy talks and …
The guy talks and talks, but his crepes don’t come out right.
It’s not rocket science dude!
17 On August 16th, 2009, zivyokeAnne said:
yay!!! i’ve got so …
yay!!! i’ve got so many crepes for my dog….^^ i need a lil practice hehe..thnks!!!^^
18 On August 16th, 2009, Nihawmah said:
SHUT UP ALREADY and …
SHUT UP ALREADY and make the crepes!
19 On August 16th, 2009, CrazyMaster911 said:
awesome video, i …
awesome video, i feel like im getting a science lesson though xD 10/5
20 On August 16th, 2009, ChefToddMohr said:
WeLiveForFootball- …
WeLiveForFootball-
That’s great! I’m proud to be the first to crack your non-football favorites. Thanks for watching Cooking Coarse! Now tell all your friends!
21 On August 16th, 2009, WeLiveForFootball said:
OK pally. I have …
OK pally. I have nothing but football vids saved to my favorites and now a few of your cooking vids. You made me break my own protocol for saving to favorites so good job.

Like to see what new ideas you might have for us living out in Seattle like some Salmon combo, Dutch Apple Pie, cooking with Huckleberries.
22 On August 16th, 2009, thetigertony said:
he is good . A+
he is good . A+
23 On August 16th, 2009, ChefToddMohr said:
You should only …
You should only have to season the pan the first time. Thereafter, some of the butter will render from the pan, keeping it greased. Certainly, you CAN add butter with each crepe, but the crepe will brown more quickly due to the milk solids in the butter. It’s better to use clarified butter. You’re the chef in your kitchen, do what makes you feel the most powerful.
24 On August 16th, 2009, NomadDad57 said:
Chef Todd, do you …
Chef Todd, do you season the pan each time? It looked like you added more butter on your second crepe. Is this by feel?
25 On August 16th, 2009, ChefToddMohr said:
ttcd1598
Yes, …
ttcd1598
Yes, there are different types of flour. For crepes, you can use any type you desire. Pastry flour has less protein, thus results in a softer, more tender product, like pastries. Bread flour has the most protein, making a tougher product like French bread or bagels. All purpose flour is right in the middle. I’d suggest AP flour for most things except pastries, cakes, and breads.