Host Julia Collin Davison cooks a French staple, Galettes Complètes (Buckwheat Crepes with Ham, Egg, and Cheese); ingredient expert Jack Bishop compares alternative flours; and test cook Dan Souza makes Bánh Xèo (Sizzling Vietnamese Crepes).
Get the recipe for Galettes Complètes (Buckwheat Crepes with Ham, Egg, and Cheese):
Get the recipe for Bánh Xèo (Sizzling Vietnamese Crepes):
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ATK;;,HELLO, Both of these are intresting , I might try both THANKS;;;;;;;;🇺🇸🇺🇸🇺🇸🇺🇸
Measuring ingredients by weight is so easy and so necessary! Heat can be measured with an Infra Red thermometer and now there is much less guesswork and variability! An IR "heat gun" is now really a basic part of a well-equipped kitchen. Please include the actual temperature of the cooking surface since it is so easily done in your production. Preheating of the pan is a great idea and the lack of hotspots can be easily verified with an IR "heat gun."
Thanks for an especially great episode today!
I love bánh xèo, eat thousands times, never cook. Now it’s time to try!
too much work for a breakfast…
How did they make Báhn Xèo before non stick pans?🤔
Raw eggs, no thank you!
The eggs in our country are not processed any way to allow us to be able to eat raw, safely. Eggs are often eaten raw in Japan, but they are chosen, cleaned, and processed
under different and very strict standards. Do not eat raw eggs here, it’s not a good idea.
This brought tears to my eyes, i remember my mother used to sit in the garage with a giant wok making banh xeo (it splatters too much oil so she doesnt make it in the kitchen)…I always smelled it blocks away where the school bus dropped me off and i would sprint home as fast as possible. Banh Xeo is every viet kid's "pizza".
Mom passed away 3 months ago and knowing ill never eat another one of her dishes again made me cry
Hi ATK when are you going back into the kitchen, testing again? I miss those episodes! Go back to the kitchen please.
I see double dipping!
But look at everything you left stuck on the pestle! If you're going to rinse out the mortar to get everything, you should rinse the pestle in it too.
Những bhon xôi đối giữa ai sư!
https://youtu.be/n7rjEEk7q9M
It's not true that because buckwheat does not contain gluten one cannot use buckwheat alone. The traditional "Galette de Sarasin" are only with buckwheat. The batter just needs to rest in the fridge overnight.
Good one, this.
Batter too thick. Not authentic Vietnamese cooking.
I'm from Brittany and I've been making buckwheat galettes since I was a child. You don't have to put any regular flour if you don't want to. it also make the galette completely gluten free! Perfect for the celiacs. The egg and the milk should be enough to keep the galette intact when you flip it, and you traditionally cook the filling while the other side of the galette is cooking.
If you are gluten free can you mix the buckwheat flour with a non gluten flour or will this not work?
The most daring among you can try making them with all buckwheat flour
That Báhn Xèo is certainly different. Nice.
I want to see cooking with moms!
The Banh Xeo wasn’t too bad as a beginner recipe. A true Banh Xeo has an even spread of protein and onion components across the batter, and not on one side. It’s cooked with each Banh Xeo, and not precooked and set aside as Dan did. There should also be spring onion in the batter, and the batter should be left overnight in the fridge to increase the gluten formation. Lastly the Banh Xeos should be almost be a deep golden colour when ready at the bottom and the edges pull away from the edges of the pan. The crepe should be super crunchy and crispy. Dan’s final product was too soft, but at least it was kept in the oven to keep warm.
The new sets suck. UGLY. What happened to the back round of chefs cooking, of Julia and Bridget cooking together, the tastings. HORRIBLE IMPROVEMENT FOLKS. Bye ATK, and your UGLY AS HECK NEW SETS.
I keep cringing watching Dan use his knife against his hand like that. I'd cut myself…
I used just buckwheat flour for galettes and it worked. The extra gluten definitely helps, but mine never broke. Great tip re heating and seasoning the pan!
And your spatula is amazing, I need that!
I highly recommend filled chocolate ribs as filling of crepes, especially Kinder chocolate if you can get it.
I agree with Dan, the dipping sauce, also in the vegan version, is epic. ❤
WELCOME TRENDING TOP THIS YEAR
👉 https://bit.ly/3ifQMyq?%5BMaking-Love%5D 🔞💥
ライブ配信の再編ありがとうです！この日のライブ配信は、かならりやばかったですね！１万人を超える人が見ていたもんね（笑）やっぱり人参最高！まさかのカメラ切り忘れでやら1かしたのもドキドキでした！今後は気を付けないとね5). .
!💖🖤❤️#今後は気をライブ配信の再編ありがとうです！#この日のライブ配信は、#かならりやばかったですね！#１万人を超える人が見ていたも
ん（#笑）#やっぱり人参最高！#まさかのカメラ切り忘れでやら1かしたのもドキドキでした
#今後は気をライブ配信の再編ありがとうです！
#この日のライブ配信は、
#かならりやばかったですね！
#１万人を超える人が見ていたもん（ #笑）
#やっぱり人参最高！
#まさかのカメラ切り忘れでやら1かしたのもドキドキでした #垃圾
I would recommend cast iron or steel it's way better
Could you use a combination of buckwheat and almond flours (with AP, of course) in crepe batter??? Seems like the almond would have a couple things to add to that party, not necessarily in the Galettes Complètes application, though.
Why is the video quality so awful?
C'est vraiment Délicieux 😋 Bánh Xèo 😍😍😋😊👌👌👌🙏
I’m definitely going to make the banh xeo for dinner tomorrow. Thanks for the recipe.
"Three and three-eights ounces". Like what the hell is that? I figured since she was using an electronic scale she might use the metric system (grams). Come on America! join the world.
What's the cook time on the crepes if you want solid yolks?
i do crepes on a 10"lodge cast iron griddle and flip them using a cake frosting spatula, the same way my mom did them. you don't need a nonstick pan if you have a very well-seasoned cast iron skillet or griddle, i find it easier to use a griddle because that's just me…
For banh xeo batter, a nice alternative to water is beer. Imo, beer add flavor and makes it crisper
Make these on your well seasoned carbon steel pans, results will be much better!