Ludo à la Maison - Sweet and Savory Crêpes

Welcome to Ludo La Maison and Luca. Today with Luca we're going to do some crepe. Crepe! Who doesn't like crepe? It's fun, it's quick, you do whatever you want with crepe. You have the base and you just play with that. It's like taco. Crepe is like the French taco. We're going to do some sweet crepe and savory crepe. Ok Luca? Ok. Around 4 o'clock we eat something sweet. You know we call that goûter. So most of the time for goûter we do crepe in France. And it's just so good. So we're going to start to do the sweet crepe dough. Ok? We're going to crack the eggs here. Ok? So... Voilà. Perfect. In the meantime I'm going to take my vanilla beans. And I'm going to take off the seed. Now we have our eggs, sugar and vanilla beans. Put on 2. When you start to use your mixer always start with a low speed. So now we're going to add the milk. Voilà. Très bien. Put on 4. 4 speed now. But when you add the flour you go back on 2. Because if you put the flour now Luca... Hey! We're going to add slowly the flour. Very, very slowly. So now we're going to put our melted butter. Mix faster. We're going to go a little bit on 6 here. Ok? Voilà. Let rest your dough like 1 hour in the fridge. So now buckwheat galette. So actually it's not really a crepe. When you use like a buckwheat flour we call it a galette. Technically. Ok? Buckwheat flour. Salt. Perfect. A little bit of sparkling water. Merci. You're going to mix your flour, salt and your water. Faster sometimes. And after you go slowly. You can change position. You turn. Like when you have sex, you know. See guys? This is exactly what we want. Ok? Now we're going to be ready guys to leave this dough overnight. On heat. Very high. Fast. Put a little touch of lard. Ok? Lard gives a little bit more flavor. What I like about induction... You know especially the Fischer and Pankow... It's very powerful. You know it's very fast. And it's very even. So really like you get a nice coloration everywhere on the pot. Ok. Take the dough like this. So it's very smoky. Papa let me have space. What? I need space. You need space for what? To cook. Oof. I don't know if he's really more American or whatever. But I think you're more French or American? More French. That's the bad news. I know it's my kid. Trust me. He looks exactly like me. Same haircut when I was a kid. You know like a little ball. Like this. So you do everything by yourself. You want to do everything by yourself? Everything. So I want to see how you do that. How are you going to do that? What now? Now? First you put in that. No this one first. Oh I didn't know it was there. I'm just going to do it one time like this. And then I can put it back in the pan. And then I will flip it over. Vas-y do the round. Vas-y go. Turn it. Voilà. It started bubbling like this. So you want to get the border very crispy guys. We really want the pan to be very, very, very, very hot. See? It's a little bit dry now. So now you need to turn it Luca. Turn it quick. Hey! Of course like usual Luca sometimes does a good job to flip the crepe. But sometimes... One more. One more time. I couldn't do that Tom. It was nice. It was very crispy. Okay we do another one. The crepe just goes to the sink or on the floor. It's fine. You still want to eat it after. You don't care. Let's go do one for the TV. Okay? Let's go. Put on maximum. Please. When it's smoky it's ready. Okay? Voilà. And boom. Now we go on low Luca. We put the eggs like this. Here. Put a little bit of salt. Okay Luca? Okay. A little bit of pepper. Voilà. Then after we put the cheese. So we put gruyere. Then you put ham. How do you know that? Because. Because? Okay. Put a little bit of ham here. And after you know when you have it like this. It's good. You can take a little bit of the border like this. And just. Just. You know when you're hiring something. How you call this thing? And hiring. So you're hiring the crepe. This one here too. Okay voilà. Our crepe is ready. Buckwheat galette. With eggs. Gruyere. And ham. On top. It's good guys. Chef Luca says it's good. Now we're going to do our sweet crepe Luca. My favorite crepe is really crepe Suzette. Crepe Suzette. Very classic French. Everybody loves crepe Suzette. You do a little orange citrus sauce. And after put creme marnier. Bring to boil. Bam. Flambé. You want to slice the orange for me? Wait. I show people how you know to slice the orange. What's the rule? Finger behind the blade. Rule number one Luca. Thank you. Bon voilà. So we press now the orange. Just sugar. That makes it good. Voilà. A little touch of butter. Now we're going to eat our orange juice, sugar and butter. Bring to boil. So we do the first crepe. Oh I just did it! What? Did you see the fire went on? Look. I just did it on. That's a miracle on life on Facebook. Luca get a flame. My first one. Your first one. Let's go flip the crepe. So now we're going to put the crepe like this Luca. I'll put my sauce here. Then now we're going to add the Grand Marnier. That's not going to exceed. And now we're going to flambe Luca. Voilà. Luca never see that before. You know the flambe. He was so excited about that. Luca is so excited about the flame. This is pretty scary. Trust me. Papa I'm going to start a new one. Now put the oranges at the end. Papa I'm starting a new crepe. Voilà. Crepe Suzette. Where's the butter? I don't know what's going on. Life over there. Look how beautiful. Look how beautiful color. Little bit of the zest at the end to give more freshness. But that's a good crepe Suzette. It's not cooked yet. You know when you put too much dough. So when you put too much dough guys what you do. You come back here. Okay. And you just throw away all the dough you have extra. Yeah. Just show people how to fix a mistake. Okay. Feel me that. Yeah. In my house I do sometimes just a crepe night. I don't know what to cook. We take what we have in the fridge and we do a crepe a bar. You pick whatever you want. You put your crepe. Are you okay with this knife or you want the real knife? I'm okay with this one. Luca did his own version of course with strawberry and Nutella. And now you try it. Show me how you do it.