00:00Hello, I would just like to involve you in an approach to crepes.
00:07So, if we only have a microwave in our studio and we enjoy making
00:15a pancake-making approach, so I'm going to show you, you just put a little bit, I bought some
00:23plain caramel with vanilla or without vanilla, but this one is plain, or we can make it
00:28Making your own caramel, so you put a layer of caramel in a small bowl and it looks like this, okay?
00:38a layer of caramel, then you add about 30, 30, 35 grams, it's not, it's not very
00:45So, 30 grams of sugar, that's the sugar. I forgot one small thing, which is that the caramel, we say...
00:56It often leaves a bitter taste, so maybe that's not the case here, but regardless, we can...
01:01to allow you to add a little bit of water, that's it, in the caramel just before the sugar, you add a little bit
01:06Water, that's it, that's not suitable for some people, then you add freshly squeezed orange juice, so that
01:16I want to make it clear that it's freshly squeezed orange juice, not orange sugar, especially to give it a better flavor when...
01:21Even freshly squeezed orange juice, I've got almost enough. I washed my oranges, I squeezed my oranges, and I have some.
01:28Put one and one and a half between two, it's better to do more than me, so in fact if we don't have
01:35Whether it's an orange juicer or whatever, it's easy to do this and squeeze your oranges or lemons.
01:42I use very little, but I do use lemon zest, so I made them a little bit
01:47I'll show you a little while beforehand, using a palette knife often makes things easier; you just lightly brush the paint.
01:53A little bit and we make much wider slices, there you see, I'm showing you some lemon, I have
01:59It makes a lot of orange, so as for white, I hardly have any, if I have a little bit it's
02:05No problem, I'll remove it. I'll remove it with a knife, and that painting knife has been very useful to me.
02:10And I can slice just as easily as if you were using a regular knife, no problem.
02:16To avoid cutting myself, I cut the slices too thin; if they're too long, I cut them in half.
02:21So I prepared all of this a little bit in advance, I'll put it in, we'll add a little zest, okay?
02:29You can indeed make zest with the device that makes very thin slices.
02:36Thin, but it doesn't matter, do as you like. What's important is the microwave and
02:44I'm going to boil this, but I'll put a container over it so if it boils over I can...
02:51Saying that you clean your microwave, then you put it in the microwave, and there you go, it's done.
03:02gone, what did I forget? There you go, at most you put it to turn, there you go, meanwhile I'm on
03:15On a plate, I'm going to make some crepes, quite simply. I'm going to fold them in half, there, there, there, there, there.
03:31I'm going to prepare some clips; all the clips go on like this, and like this.
03:41I took this, I took that again, and I put it like this. I can put some in because they're small.
03:50I can sometimes put four, so why would I put three here, but I would have liked them to be
03:55They are slightly larger and folded to one side, possibly for presentation purposes.
04:04I'll see why I don't have any here; I could have put four in because they're small, but not everyone necessarily has them.
04:17So now I'm waiting for my orange and caramel mixture to boil over completely, then I'll pour it over my crepes.
04:36And I'm going to microwave my crêpes Suzette—well, not without Suzette, because that's not the best.
04:45No one can get carried away by the fact that a very good crepe Suzette is made.
04:51I'm going to put it back on the sky microphone
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