Ladies and gentlemen, it is time to celebrate,
because The Domestic Geek has reached
250,000 subscribers.
I cannot tell you how grateful I am
to all of you for the love and support
you have shown the channel.
It has been absolutely incredible.
In honor of this momentous occasion,
I wanted to share with you
one of my very favorite recipes, French crepes.
And in true Domestic Geek fashion,
I'm going to show them to you three delicious ways.
We're going to make a savory herb crepe,
a beautiful vanilla peaches and cream crepe,
and finally, a chocolate hazelnut strawberry crepe
worthy of any celebration.
I'm going to get started to by showing you
my classic crepe recipe,
which I'm mixing up in my blender.
Now, if you don't have a blender, don't sweat it.
You could totally do this by hand.
But I just find it makes for
a really smooth crepe batter.
In my blender I am combining two eggs
with some milk, some water, some melted butter,
and a cup of flour.
We're going to mix this all up really, really well,
and then we're going to strain it
into a measuring cup.
It's important to strain your crepe batter
to make sure there are no lumps in it.
Lumps will only ruin your final product.
Once your batter's ready,
it's time to head to the stove.
We're just melting a little bit of butter
over medium-high heat,
and we're going to pour our crepe batter in,
tilting the pan as we go.
I'm using this handy dandy crepe pan,
but you could totally use just a regular frying pan
if that's all you have on hand.
I really recommend nonstick, though,
because crepes do tend to be a bit fickle.
What you're looking for is a nice, smooth, even crepe.
You're going to cook your crepe for 1 to 2 minutes,
or until the edges start getting crispy
and pulling away from the sides.
Now flipping a crepe can be intimidating
to any new cook.
The secret is to use a silicone spatula,
slide it underneath your crepe until you hit the center,
and then use it to propel it over.
Now if your first crepe turns out to be a disaster,
don't sweat it.
That happens to everyone.
You totally will get the hang of it
as you go through the motions.
You're going to cook your crepe
for an additional 20 to 30 seconds,
and then you can just stack them
as you make them on a plate.
You can also leave this in the oven
to keep them warm while you're making
your next batch.
You can serve these classic crepes
with a little bit of jam or some maple syrup,
or I like them with just a little bit of powdered sugar.
Now that we've conquered our classic crepe recipe,
it is time to kick things up a notch
by adding a whole lot of flavor.
We're going to start with our savory herbed crepe.
In my blender I've got my standard crepe recipe
standing by, and to that I'm going to add
a little bit of salt, some pepper,
and some fresh parsley and chives.
We're going to give this a really good blend,
and to the stove we go.
(upbeat music)
Once your crepes are ready,
it's time to stuff them with a whole lot of awesome.
In this case, I am using some Swiss cheese,
some sliced ham, and some roasted asparagus.
(upbeat music)
Next up, I'm going to show you my delicious
peaches and cream dessert crepes.
I'm starting with my standard batter in my blender,
and to that I'm going to add
a couple tablespoons of sugar,
and some good vanilla extract.
(upbeat music)
Now that we have a stack of these beautiful crepes made,
it's time to turn our attention to our peaches.
In my frying pan I've got some butter heating up,
and to that I'm going to add some peaches,
a little bit of brown sugar, and a sprinkle of cinnamon.
We're going to cook these up for a few minutes
until the peaches are softened
and all the sugar is dissolved.
Once our peaches are ready,
we are going to stuff our crepes,
and then top them with a heaping helping
of homemade whip cream and a sprinkle of cinnamon.
How's that for a celebration?
Finally, I'm going to show you
my chocolate hazelnut strawberry crepes.
These are basically outrageous.
To our standard recipe, we are going to add
a couple tablespoons of sugar,
and a few tablespoons of cocoa powder
to make some beautiful chocolate crepes.
(upbeat music)
Once our crepes are ready,
we are going to stuff them with some Nutella spread,
a couple scoops of vanilla ice cream,
and some fresh strawberries.
We're going to finish them off
with a little chocolate drizzle,
and I would call this celebration complete.
I hope you'll give these tasty recipes a try,
and if you do, be sure to tweet
or instagram me a photo, because you know
I love seeing what you're coming up with
in your very own kitchens.
Thank you again for all of the love and support
you've shown for The Domestic Geek so far.
Be sure to subscribe if you haven't,
so we can celebrate a brand new milestone soon.