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French Bistro Recipes : How to Cook French Crepes

Preparing the pan and pouring the batter in to cook your French crepes as well as tips on ingredients to use; learn this and more in this free online cooking video about French food taught by an expert.

Expert: Marieve Herington
Contact: www.marieve.ca
Bio: Marieve Herington, has had a passion for the culinary arts and entertaining since she was very young, opening her first freelance Event coordinating and catering company when she was only 16.
Filmmaker: Nili Nathan

Duration : 0:2:24


[youtube 8C8Zw0NtRY4]

This entry was posted on Sunday, March 7th, 2010 at 3:32 pm and is filed under bistro. 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.

7 Responses to “French Bistro Recipes : How to Cook French Crepes”

  1. HELP:
    when i flip …
    HELP:
    when i flip my crepe, the first side is fine, normally coloured etc. But then the other side just little circles of burning. Like the rest barley coloured and then just black burn marks. i dont get it. help?

  2. philusesperus on March 7th, 2010 at 3:32 pm

    well…. you dont …
    well…. you dont have any clumbs if you sieve the mix before using…

  3. the batter is dark …
    the batter is dark because in this video the flour used is a particular one we call “sarrasin” (don’t know the term in english, sorry), wich is better with salty product like ham, sausage, cheese…

  4. It looks like maybe …
    It looks like maybe buckwheat or flax is in there. Either of those, if you use enough, will turn a batter that color.

  5. is ur batter made …
    is ur batter made with wheat?

  6. it isnt the only …
    it isnt the only thing that is dark the wohle video is dark

  7. I noticed your …
    I noticed your batter was dark, do you use a different recipe?

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