Thanks to Ghirardelli for sponsoring this video. Be sure to visit and find them at your local grocery store! #aBiteBetter #GhirardelliBaking
Making crepes is easy. That’s why we’re making them the greatest homemade crepes of all time. 3 Different ways.
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Full Recipe: https://www.joshuaweissman.com/post/making-the-perfect-crepe-3-ways
Ingredients Needed:
Crepe Batter:
– 1 cup (150g) all-purpose flour
– 1 cup (240ml) milk
– 2 eggs
– 1 egg yolk
– 1 tablespoon (14ml) vegetable oil
– 1.5 tablespoons (25g) sugar
Crepe Suzette:
-1x batch of crepes
– 3/4 cup (150g) granulated white sugar
– 1/2 cup (110g) unsalted cold butter, cut into cubes
– 3/4 cup (180ml) orange juice
– 1/4 cup (60ml) lemon juice
– 1/3 cup (80ml) Grand Marnier
– Orange zest
Ghiradelli Mexican Hot Chocolate Hazelnut Spread:
– 1x batch crepes
– 1/2 lb (225g) hazelnuts, raw (get an extra 1/2 lb in case we need)
– small pinch of fine sea salt
– 1/4 cup (45g) unmelted Ghiradelli chips
– 6 tablespoons (80g) cocoa power
– 1 cup (205g) powdered sugar
– 2 tablespoons (24g) hazelnut oil or vegetable oil
– 4 egg yolks
– 1/3 cup (70g) sugar
– 1/2 cup(120ml)cream
– 1/2 cup (120ml) milk
– 1 vanilla bean
– 1/3 cup (60g) melted Ghiradelli milk chocolate chips
Mexican hot chocolate mix:
– 1/4 cup (55g) powdered sugar
– 2.5 tablespoons (40g) cocoa powder
– 1 tablespoon (12g) cinnamon
– 1 tablespoon (13g) instant espresso
– 1 teaspoon (3g) cayenne
Savory Breakfast Crepe:
Mornay-
– 2 tablespoons (30g) butter
– 2 tablespoons (20g) flour
– 1.25 cup (275ml)milk
– 1/2 cup (70g) gruyere cheese
– salt to taste
– pinch of fresh nutmeg
Assembly-
– 8 good slices prosciutto di parma
– mornay
– shredded gruyere cheese
– 4 large eggs
– 2 tablespoons finely chopped parsley
– 3 cloves garlic, finely chopped
– 1 tablespoon lemon zest
– flakey salt
– fresh cracked black pepper
