Having created and served up hundreds of original online video recipes, Chef John is one of the web's most popular cooking personalities. Get ready to watch, listen to, and learn from the most delicious content on the 'Net!

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Showing entries for Category: French-cuisine

How to Make Crepes - Even the Messed-Up Ones Will Be Perfect!

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June 10, 1:03 PM

by Chef John, Cooking Examiner

I've never understood the fear and mystery that surrounds this thin round of ground flour, milk, and egg. It's one of the first things you make in culinary school (that works), and probably the first French recipe one commits to memory. It does take a few practice crepes to get a feel for the pan and heat, but once you have a couple successfully finished, you are set for life. By the way, forget those scenes in movies, and TV, where the "chef" is flipping them in the air to turn them. This is all for show. Just use a spatula and turn them over - sort of like a toasted cheese sandwich.

Also, stop being a perfectionist in the kitchen; you'll have more fun. I know you; if you try these you want them to be perfectly round, perfectly thin, and perfectly colored. Relax, Martha. Perfect rarely happens in the kitchen - before the food is plated, at least. The most imperfectly shaped crepe once folded up with jam, fried in butter, and eaten with ice cream, is always perfect. As I say in the video, this is just the first step. I will do another demo on what to do with these perfect crepes soon. Stay tuned, and enjoy!

This post is from my blog, Food Wishes Video Recipes. To see the original story, click here. Enjoy!

Topics: French cuisine , dessert , crepes , breakfast

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Coq au Vin - You're Not Getting Older, You're Just Getting More Connective Tissue

1 comment

June 1, 1:02 AM

This is my video recipe version of the famous French fricassee, Coq au Vin, which means, "rooster in wine." The reason that this delicious braised dish traditionally uses an old rooster is its generous amounts of connective tissue, like collagen,... Read More
Topics: chicken , French cuisine , wine

Beurre Blanc – The Wine and Butter Sauce Born During that Other French Revolution

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May 9, 2:06 PM

As far as white tablecloth restaurants go, this simple wine and butter sauce is probably made more often than any other sauce recipe. The wine can be red, white, or blush (we used to call it rosé back when no one liked it), and the technique has... Read More
Topics: sauces , French cuisine , wine