Male: Okay recruits, for your next challenge, we’re giving you a blank canvas. That canvas is the crepe.
Female: Crepes are a good blank canvas because you can put anything inside them. They can be sweet, they can be savory and they just lend themselves to any sort of filling so we start off guys with a pan that’s warm but not super hot. We start off with some butter. I have crepe batter that’s made for me already. It has flour, milk, eggs and melted butter. We need to pour and tip and roll so we get a lovely even coating so we let this go until I see it start to dry and pull away from the edges of the pan and as I see a sheen of the melted butter come up on the top, we take it and we do up and over and right back down. So there we go look at that.
Male: Beautiful.
Female: Along with the crepes the chefs teach us how to make a mother sauce, a béchamel sauce.
Male: First thing you want to do is you want to heat some milk. Almost up to the boiling point, we take butter and start to melt that a little bit and then you want to add your flour.
Female: You want an equal amount o the butter to the flour.
Male: You don’t want to add too much flour at once because you don’t want that lumpy gravy on thanksgiving right? You’re just cooking it until you actually cook out the flavor of the flour. It gets a nice nutty fragrance and that’s very very importantly. What we’ll do here is we’ll slowly add the milk. There’s two cups of milk in here and the milk has to come up to a boil again and reduce just a little bit and then you can cook that down to the consistency you want. mother sauces are important because they’re the foundations of all sauces. From this sauce, you can make tons of variations of a white sauce.
Female: This béchamel sauce you can kind of turn this into anything. We could add cheese into here to make it a nice cheesy sauce or we could add mushrooms into there to make it a mushroom crème sauce.
Male: You’ve got some earthy mushrooms, some smoky bacon. We’ve got some garlic and shallots cooking up. Let’s take some of our asparagus here. You could take some of our béchamel sauce that we have and we could fold this in. This is going to help make our filling. You want to take a little bit of your crepe filling and you place it in here on half. Then just take this crepe and fold it in half and then lightly fold that in half again. Now you have a beautiful triangle and then Anne made a beautiful garnish for us. That adds some nice eye appeal and some nice color. It also helps you with--
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