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Pro tip: instead of a brush at 5:08 to spread the fat, use a bit of potato, like that https://pic8.co/sh/7RZS1P.jpg but stick a fork in the potato to hold it, instead of using your hand...

Now here are the advanced versions, crêpe suzette and crêpe flambée but that's for maniacs or chemistry teachers

Part1 https://youtu.be/hph-o63wlEo?t=46

Part2 https://youtu.be/vF_zZssIl8w?t=218

Pro tip: instead of a brush at 5:08 to spread the fat, use a bit of potato, like that https://pic8.co/sh/7RZS1P.jpg but stick a fork in the potato to hold it, instead of using your hand... Now here are the advanced versions, crêpe suzette and crêpe flambée but that's for maniacs or chemistry teachers Part1 https://youtu.be/hph-o63wlEo?t=46 Part2 https://youtu.be/vF_zZssIl8w?t=218

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[–] • 0 pt

The entirety of French "cuisine" is making different gravies. All you eat is bread and gravy.

[–] • 0 pt

You sound like an illiterate moron with an opinion on literature, I find that funny

[–] • 0 pt

Bechamel- white gravy Hollandaise- egg gravy Volute- fish gravy Espagniole- brown gravy

[–] • 0 pt (edited )

I get that "gravy" is all you get every time you go out for diner in what you call a "restaurant", or every time you tried to cook something yourself...

You got pretty much all the all names wrong, so yeah, I'm not surprised here, you probably confused metric and imperial units for a start, and ended up with a bowl of crap as a result...

Keep trying