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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

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

[–] • 0 pt

I didnt spell ridiculous words with 40 extra useless letters right? Gasp! The gravy gods will be displeased!

[–] • 0 pt

You did add extra characters actually... That's the irony here

"Espagniole" what's that? Why not ameriquan while we are at it?

You're such a moron, you're an ass

Touch yourself