How to Make French Crepes? | Belfast Cookery School Class | Cooking with Kids | Pancakes for kids

Bonjour, je m'appelle Aaron. Bonjour, je m'appelle Liam. Today we are at Belfast Cookery School with head chef Ian Hunter. And today we are going to be making French crepes. Well done boys. Hi guys, welcome to Belfast Cookery School. Today we're going to have lots of fun making some wonderfully healthy crepes with Aaron and James. Okay guys, so first job we put 200 grams of plain flour here. Okay, so into the sieve and you're giving it a little shake to get all the wee lumps out. Okay, have a go guys. There we go. Okay guys, so 200 grams of flour. I'm going to add a little pinch of salt. Okay, just a little tiny bit. Okay, I'm going to crack four eggs. I'll crack them in. Okay, you count. One. What number is this? Okay, so 200 grams of flour, four eggs and we're adding 600 mils of milk. Whisk for you. Whisk for you. Whisk for me. Okay, now get our whisking guys. I'm going to let it start until it thickens up. Okay, so this is called the crepe batter and this is what the crepes are made from. All right guys, you know what country crepes are from, yeah? They're from France and they're actually the national dish of France. And this originated in northern France in a little place called Brittany. That's where the first crepes were made. And crepe, in fact, is just French for pancake and comes from the Latin word Christmas, which means curl. So when you cook the pancakes and crepes, they curl at the edge. So that's where the word crepe comes from. So nice big whisk guys. Well done. That's a good job. We're going to pour this through another whisk. So if there's any little lumps of flour, the sieve takes it out. Okay, so we're left with that lovely smooth batter for the pancakes. Now, what we have to do, we can't use this now. Okay, so I have to let it rest for half an hour. Okay, because all the lovely starch in the flour is getting absorbed with all the lovely liquid. Okay, and that's what makes the batter nice and smooth and velvety. But lucky enough, in Blue Peter fashion, here's what I made earlier. Okay, so just pour this into a jug. See how it's all thickened up and nice and smooth now? Okay, so now we're going to cook them. Okay, now this is something the grown-ups can help you with at home. Okay, so we're going to cook these on a medium to high heat. Okay, I'm going to add a tablespoon of this lovely golden oil called rapeseed oil. It's very, very healthy. It's the healthiest oil to cook with. Okay, really low in saturated fats and high in omega-3. So beautiful blueberries, fresh strawberries and raspberries. For a nice, healthy sweetener, we've got some beautiful Irish honey and some yoghurt. I'm going to pour the batter in now, okay? So we'll pour it in the middle and gently move it around the pan. Okay, and this special knife is called a palette knife, which is really thin and dandy. Okay, so when the crepe cooks, see where it's just coming away from the edge? And any wee batter, just keep moving it around, guys, until it's nice and thin. Now you keep your eye on me. It's ready to turn. Can you see little bubbles coming through on the top? Okay, boys, so it's ready to turn over. Shall we just turn it over or shall we flip it over in the pan? Flip it over. Okay, well I hope it works now. Count three, two, one for me. Whoa! You did it! Can you flip it higher? Yeah. Could you flip it higher? I could flip it higher, yes. But it might stick to the roof, so that's why I'm not going. In the middle. Okay. Okay, boys, I need you to count down from three again. You ready? Three, two, one. Yay! Well done. So, fold it over. Okay, so we'll show you, if you don't want to flip it at home, I'll just show you how to flip it. Just put your knife underneath, lift it up, turn it over. Okay. So that's easier to do at home for you and your parents aren't used to flipping. Now do you guys want to decorate it, put the fruit on? Okay. Okay, so there we have it, super healthy French crepes with fresh fruit and honey.