Ep 8. Crepes Two Ways

In season 21 episode 8 of America's Test Kitchen, titled "Crepes Two Ways," the show's expert chefs take on the classic French dish that can be enjoyed sweet or savory. With two unique recipes, viewers can learn how to make crepes at home like a pro.

First up is the sweet version of crepes, perfect for a weekend breakfast or brunch. The chefs start by creating a batter that's not too thick or too thin, ensuring the crepes cook evenly and have a delicate texture. They then examine the different types of pans that can be used to cook crepes, settling on a nonstick option that doesn't require too much butter.

For the filling, the chefs experiment with a variety of options, including Nutella, fresh fruit, and whipped cream. They even try their hand at making a homemade raspberry sauce that complements the crepes perfectly.

Next, the chefs tackle the savory version of crepes, which can make a delicious lunch or dinner. They start by creating a filling of sautéed mushrooms and greens, topped with a creamy egg mixture. To ensure the crepes are filled evenly, they use a pastry bag, making the process quick and efficient.

Once the crepes are filled, they're then placed in a baking dish and topped with Gruyere cheese and butter. After a quick broil in the oven, the savory crepes are ready to be served.

Throughout the episode, the chefs provide helpful tips and tricks for making the perfect crepes, including how to prevent them from sticking to the pan and how to achieve the perfect amount of batter. They also discuss the history of crepes and how they've become a beloved dish around the world.

Whether you're a sweet or savory lover, this episode of America's Test Kitchen is sure to provide inspiration and guidance for making delicious crepes at home.