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4 Levels of Crepes: Amateur to Food Scientist | Epicurious

We challenged chefs of three different skill levels – amateur Jerry, home cook Kit, and professional chef Penny Stankiewicz from The Institute of Culinary Education – to make us their favorite dessert crepe recipe. Once each level of chef had served up their creation, we asked expert food scientist Rose to explain the choices each made along the way – both good and bad. Which crepe looks most “magnifique” to you?

See chef Penny’s Passion Champagne Crepe recipe on the Institute of Culinary Education blog: https://www.ice.edu/blog/sweet-crepe-recipe

Follow chef Penny at @penny.stankiewicz
Looking for Rose? Head to @rosemarytrout_foodscience
Follow Kit at @iamkitwilliams
Find Jerry at @jmburgos2
Keep up with The Institute of Culinary Education at @iceculinary
—
Director: Vanessa Moreno
Editor: Austin Bailey
Director of Photography: Eric Brouse
Producer: Tyre Nobles
Assistant Producer: Blake Jesse
Culinary Producer: Graciel Caces
Culinary Assistant: Pancho Gatchalian
Audio: Austin Rumsey
Post Production Supervisor: Stephanie Cardone
Associate Director, Post Production: Nicole Berg

Epicurious Video Team
Jonathan Wise
Ali Inglese
Dan Siegel
Rhoda Boone
Carolyn Gagnon
June Kim
Holly Patton
Myra Rivera
Billy Keenly

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24 Replies to “4 Levels of Crepes: Amateur to Food Scientist | Epicurious”

  1. All you have to do to be a chef is add some alcohol to everything you cook ????

  3. back when me and my sister were 10 we'd do a better job???????? we could barely cook anything too????

  5. the crepes the lv.1 and 2 shefs made are basicly sout african pancakes also known as panekoek in afrikaans

  8. None of them actually cooked a crepe :)))) i don't know what that is… but you should taste a crepe anywhere in europe…

  12. i watched this video when it came out and i have never stopped saying “wowwa zowwa”. thank you.

  14. Why would you use pancake mix for crepes ? They are completely different things ! Idk if it’s because I’m French, but this video was painful to watch sometimes…

  15. I have an easier time making and flipping crepes than any of them. Really want to try those filings though.

  18. the worst junk joint in poorest country of europe wouldn't sell any of those

  21. Here is my recipe how to make the best crepe ever:
    1 egg
    5 spoons of milk (1 dcl)
    1 big tea spoon of flour
    1 teaspoon of sugar
    1 bigger pinch of salt
    Mix it…

    Filling:
    Fresh greek yogurt
    Crushed strawberries

    Topping
    Powdered sugar
    Lemon juice

    Put butter on the pan and the pan really hot – don't burn the butter. Don't use oil!!! Use butter!!! and pour the batter on it… then lower the heat so you don't burn the butter. The first side can take some time to be made compared to the other. So flip it leave it few seconds and throw it on a plate.

    For filling spread the yogurt on the pancake, put the strawberries on it – you can add sugar here, but only a small amount. This part should be fresh, elevating the lightness of the batter. Roll it.

    On top put the powdered sugar. Don't powder it through sieve or strainer!!!! Just use spoon and try to powder it from the top with a spoon. More uneven you get by hand the better. Take a lemon and squeeze the juice over the top of it.

    This will blend with the eggs like the best custard you ever had and will give the lightness of a cloud that crepe is the final kick that will bring you with it into the sky.

    You are welcome.

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