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  • Hey dudes!

  • I am Hilah, and today on Hilah Cooking we are gonna make some crepes or creps I think

  • as they are pronounced in France, so this is you probably know what this is, but it's

  • like a little thin pancake thing.

  • You make it sweet or savory.

  • We're gonna to do some smoked salmon and dill cream crepes today, and this would be a great

  • weekend breakfast.

  • It would be a great Mother's Day brunch kind of breakfast thing, and I was always intimidated

  • by crepes, but it turns out they are easy as shit, so I'll show you how to do it.

  • Okay, first thing we're gonna make our batter, so it's really, really simple.

  • I've got some just regular old flour here.

  • Throw that in the bowl, and some milk and some warm water, so I am just using this leftover

  • water from my morning cup of joe.

  • It's a little bit warmer than I want, so I am gonna let it sit there, cool off a sec,

  • while I whisk this business together with a little bit of salt, and if you wanted to

  • do sweet crepes you could add a little bit of sugar to this batter, but I think it's

  • easier just to like make it all the same and then you can have your filling be sweet.

  • Okay, I am gonna add some eggs, and this batter also, another cool thing is that you can make

  • it like two days ahead of time and just stick in the fridge, and if you want to have everything

  • all ready, so that's pretty rad, right Brad?

  • Okay, and then some melted butter, and two tablespoons.

  • I don't know, but this will probably make six crepes, six or eight.

  • I don't do math, so I don't know it doesn't seem like that much, but you kind of need

  • it, so just deal with it.

  • It's the weekend right?

  • Party on.

  • Okay, that's great.

  • That's it.

  • It's all smooth, and we're just gonna set this aside for 30 minutes while we get our

  • fillings together.

  • All right, for our dill and caper cream I've got one part just plain yogurt here.

  • This is about a third of a cup, and so I am gonna mix equal parts.

  • I am using Mexican crema, but crème fresh will work.

  • If you can't find that, just regular old sour cream will work too.

  • It will be a little bit thicker with the sour cream, and get that mixed up, so the yogurt

  • kind of has a little tartness to it, and then the cream adds a little bit of richness, but

  • it's gonna still be a little bit lighter than using a full cream thing because you know,

  • you know how moms are.

  • They are like always on a diet.

  • Okay, I am gonna add a little salt to this and some dill.

  • If you had fresh dill, that would be even better, but I accidentally mowed over all

  • of my weird dill plants that were growing in the yard, so no dill for me.

  • Okay, that's mixed up, and then I've got some capers.

  • Some people don't like them.

  • They might be a little strong.

  • If you don't really like pickles or olives, you might not like capers, but you could use

  • some minced red onion instead.

  • Cool that's done.

  • Just leave that there, and then I've got my smoked salmon here that I've just sort of

  • separated into little thin pieces, and obviously you want to keep it covered, and then some

  • fresh spinach, so it's been long enough, so we can go ahead and cook our crepes and this

  • part is really, really fun so pay attention.

  • Okay, I am gonna use my omelet pan here.

  • If you have a lightweight griddle, that is great!

  • I am just gonna preheat this over medium heat, and if you have a non-stick skillet you can

  • use that too.

  • If you were using a non-stick you probably wouldn't need to use butter, but I am not

  • using a non-stick, so I am gonna add a little bit of butter like half a teaspoon, and we're

  • gonna let it get hot.

  • We're gonna wait for the butter to actually start to turn a little bit of a golden color.

  • We don't want it to smoke, but we want it to get a little bit nutty and brown, nutty

  • brown.

  • And once it's loose enough you can start to swirl it around and get it up those edges.

  • Okay, so our butter is just starting to get a little bit golden and I can smell it.

  • It's starting to smell a little toasty, so that's great.

  • I am gonna use a quarter cup ladle here.

  • If you have just a quarter cup measuring spoon, that'll work too.

  • So what we want to do is like lift it off the heat and then start swirling it gently

  • just to get it spread out.

  • It's almost like cooking an omelet.

  • It's really similar.

  • It's actually a little bit easier though.

  • I am just gonna put it back on the heat and let it sit here for about a minute until it's

  • set and then we'll flip it, so it's set, and you can use the spatula, but if you have tough

  • fingers sometimes it's easier just to use your hands like that.

  • So if I was using a flat griddle especially, it would probably be better, but it's kind

  • of difficult to get the spatula in here with the slope sides.

  • So then really just like long enough to get it cooked.

  • Some people like to cook it until it gets a little brown flecks on it, and that's fine

  • too.

  • Some people like to have them super, super delicate.

  • So that's it!

  • We're done, and I am just gonna slide it out onto this plate.

  • C'mon you piece of.

  • All right, so I've got my finished crepe here.

  • We can lay down a little bit of smoked salmon, and then I've got some just little spinach

  • leaves here that I've washed obviously.

  • Don't need dirt.

  • Oh, wait, that one's still really dirty.

  • Sorry, you didn't see that.

  • And then a little bit of our cream sauce.

  • Oh, my God it just occurred to me that I bet a little bit of horseradish would be really

  • awesome in this sauce too, and then you just kind of roll this bad boy up, like that.

  • Ohhhh, goodness gracious!

  • Who's not gonna love that?

  • You know?

  • Okay, I am gonna try it.

  • It's also really beautiful once you cut it open on the inside because it's all pink and

  • green and white.

  • See that?

  • Hmm, it's so pretty.

  • Mmmmmm.

  • Man.

  • That is luxurious.

  • It just has such a great, soft texture in your mouth and a little pop of the capers;

  • smoky salmon, a little bit of crunch from some spinach, and the really creamy crema

  • sauce.

  • Oh, my gosh.

  • This is really good.

  • So, wow, I hope you try this.

  • Okay, so like I said, you can do sweet crepes too.

  • I'll post a bunch of different crepe filling ideas sweet and savory on my website at hilahcooking.com,

  • and I will link to that, so if you want to check that out it would be fun to have like

  • a crepe brunch and just have all kinds of different fillings that people can choose

  • from and just be like flippin' crepes, you know?

  • Just like a little crepe flipper, okay, there you go.

  • I hope you try it.

  • I hope you like it.

  • Let me know in the comments below if you have any questions about the recipe and let me

  • know if you like to fill your crepes with anything special, so have a great weekend,

  • have a happy Mother's Day to all the moms out there, and I will see you guys later,

  • bye!

Hey dudes!

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