Name: Easy Sweet or Savoury Crepe Recipe - Martina's Midnight Munchies
Uploaded: 2025-07-20T19:30:08.000Z
Duration: 19 min 30 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Adverbs of degree

In honor of almost Halloween, I decided it would be appropriate if I dressed up like a cat.

You know, just a couple more weeks to go. Embrace the spirit of it all.

Welcome back to another episode of Martina's Midnight Munchies.

Although technically in Japan, I guess this counts as past midnight.

Today I'm going to be teaching you guys how to make crepes.

I've taken over my mom's kitchen, but before I start today,

I feel like I need to just, like, add a couple touches here and there.

Some, like, little tiny objects that might make me feel a little bit more inspired to cook.

So I'm going to be right back in a second.

Somehow I feel like I'm in a safer environment with all these tiny creatures looking over me.

I think one of my favorite parts about making crepes is that I get to unceremoniously dump everything into one bowl.

In this case, dumping things unceremoniously into a blender.

So here are the basic ingredients that you're going to need.

You're going to need two large eggs, three quarters a cup of milk, you're going to need half a cup of water, one cup of flour, which is located inside of a jar marked coffee, just to throw people off, three tablespoons of melted butter, and then you need some kind of butter or oil for actually coating the pan.

Yes, I'm going to be making crepes in a wok-type pan, just to show you guys that you don't need all the stuff required to make a crepe in something fancy.

And I've got things for flipping, so you can either use something like chopsticks to flip it, or this ridiculous ginormous spatula that cracks me up that I bought because it looks like a hammerhead shark and is so smart.

I've gone on a couple wine tours this month, I'd say.

The wine tour of my kitchen and the wine tour of the basement.

So we need three tablespoons of melted butter.

I don't think it's, like, specific to Canada, but I love these butters that come with these little perfectly dotted lines.

So all you need to do is cut through this with a knife, and you've got measured out perfectly three tablespoons of butter.

And I'm going to pop them into this bowl here, and I'm just going to microwave it, just to get it all nice and melty.

Canadian fact here, everything is written in English and French, if you were wondering what all these different words are, because French and English are the two official languages of Canada.

So we had to learn it growing up, and everything is covered in French and English.

So if you buy something that's supposed to be Canadian or imported from Canada, and you look at the back or the side of it, and you don't see two languages, you don't see English and French, then it is definitely not made in Canada.

I always love checking when people sell things like maple cream cookies, and I'll go, oh my god, I really miss these, and I pick up the box and I look at it and it's, like, all in English, and then I look at it and it's imported from, like, the States or Europe, and I'm like, you're a liar.

After you discover that your hand is covered in crumble, and you've touched your face in front of everybody that you're about to put on the internet before you cook, make sure you go ahead and wash your hands, as though you haven't already washed your hands 8,000 times today because of, uh, cold mort.

There is one thing that I think we all know how to do nowadays, that is wash our hands properly, don't forget the nails, and we have a copious amount of hand sanitizers that might be growing in the house like a fungus.

I seem to find them everywhere, along with semi-used crumple masks in cars and hanging from people's mirrors.

We're all coming together on this, right?

Time to take you towards the blender cam.

Once I blend all this stuff up, which is only gonna be for, like, 8 to 10 seconds, we don't want the gluten to become too tough by beating the crap out of it using a blender.

We're gonna have to let this sit for about an hour, in which case I'll just have to figure out what to do in that time period.

Unceremoniously dump everything into this blender with just the tiniest bit of ceremony, which is gonna be liquid first.

I'm gonna do egg, milk, water, and then I'm gonna add in the flour so that it doesn't get all, like, lumpy at the bottom because if you put the flour in first, it creates, like, a coating of powder, then the water will make it all lumpy, so that's the only thing I'd suggest.

So, I'm gonna have to switch up my containers to pour this...

Before this goes terribly wrong, this is too heavy for me to hold with my, um, my wrist that I-I tore, because it's still quite sensitive, and I know that before I talked about how we have milk bags in Canada, but my mom doesn't really drink milk.

She drinks, like, almond milk and soy milk, so I've been buying myself just a single container because she doesn't need that much, so I'm just gonna switch out something that's more accessible for me to pour into, and I will BRB.

Please notice the French and the English everywhere we go.

And, yes, we call our over 3% milk, um, homo milk, so if you ever see a Canadian say that they really like homo milk, which I do, it's just what it's called.

I should have used a half cup measuring cup to make one cup, but now you have this new art piece, this coffee flower art piece.

I am yet to add the melted butter, and that's because, since it was warm,

I didn't want to pour it on top of the eggs and then scramble them, because sometimes that heat would be enough to do that.

I'm gonna give this a tiny, tiny little pulse, just like the tiniest little pulse.

Then I'm gonna add in the melted butter, and then I'm gonna pulse it for like 8 to 10 seconds.

I'd like to thank Alton Brown for all these tips, because he is an amazing food scientist.

It's like one of the first cookbooks, actually, that I ever got was Alton Brown's Good Eats.

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Easy Sweet or Savoury Crepe Recipe - Martina's Midnight Munchies

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