The LA chef shows us how to make two classic French pancakes—one sweet, one savory.
[MUSIC] Welcome to Ludo a la Maison and Luca. Today, with Luca, we're going to do some crepes. Crepe, [FOREIGN]! It's fun, it's quick, you do whatever you want with crepes. You have the base and you just play with that, it's like taco. Crepes is like the French taco. We're gonna do some sweet crepes and savory crepes. Okay, we go? Okay. So around 4 o'clock, we eat something sweet, we called it Go��ter. So most of the time for go��ter, we do crepe in France, and it's just so good. So we're gonna just start to do the sweet cr��pe dough, okay? You're going to cracks the eggs here. Okay, so [SOUND] Wow, perfect. In the meantime I'm going to vanilla beans, and I'm gonna take off the seed. Now we have our egg, sugar and vanilla beans. Put on 2. When you start to use your mixer, always start with the low speed. So now we are going to add the milk. Viola. Tres bien. Put on four. Four speed now. But when you add the flour, you go back on two, because if you put the flour now, [UNKNOWN], hey, [SOUND]. We're going to add slowly the flour, very, very, slowly. So now we're going to put our melted butter, mix faster. Six? We'll go a little bit on six, yeah. Okay, voila. Let her rest, you'll do like one hour in the fridge So now, buckwheat galette. So actually, it's not really a crepe. When we use buckwheat flour, we call it a galette, technically. Okay. Buckwheat flour, salt, pop it. A little bit of sparkling water. Merci. You get to mix your flour, salt, and your water. Faster sometimes, and after, you go slowly. To change position, you turn, like when you have sex. See, guys, this is exactly what we want, okay? Now we're gonna be ready to ice, to leave this dough overnight. The heat, very high. Fast. With a little touch of lard, okay. Lard give it a little bit of more flavor. What I like about induction, especially the Fisher and Paykel, is very powerful, is very fast. And is very even. So,really like you get a nice coloration everywhere on the pot. Okay. Also go like this. So it's very smoky, yeah? Father, let me have space. What? I need space. You need space, for what? To cook. I don't know if he's really more American or whatever, but. Are you more French or American? More French. [UNKNOWN] bad news. I know it's my kid, trust me. He looks exactly like me, same haircut when I was a kid like a little bowl, [SOUND], like this. So you're gonna do everything by yourself. You want to do everything by yourself? Mm-hm Everything. So I want to see how you do that. How did you do that? No, no. First you put in that. No, you put this one first. 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. You did that wrong [UNKNOWN]. Turn it [FOREIGN]. It starts bubbling like this. So you want to get the border very crispy like, you really want to like the pan to be very, very, very, very hot. See? When it comes to be dry now. So now you done it [UNKNOWN]. [MUSIC] [INAUDIBLE]. [INAUDIBLE] sometimes do good job to flip the crepe, but sometimes. One more, one more time, again. I can't do that. It was nice, it was very crispy. Okay, do another one. The crepe goes to the sink or the floor, it's fine. If you still want to eat it after. He don't care. Let's go do one for the TV okay, lat's go. Put on maximum. [MUSIC] Voila and boom. Now we go on low open the eggs like this here, There with a little bit of salt, [UNKNOWN] Okay. Keep it ground/, like that. Then, after we put/ some cheese. So we sprinkle Gruyere. And then, you put ham. How do you know that? Because. Because, okay. And [UNKNOWN] ham here. And after, you know when you [UNKNOWN], take a little bit of border like this and just Just, you know when you're ironing something, how you call this thing? An iron? And iron, so you iron the crepe. And this one here too. [MUSIC] Okay, voila. The crepe is ready. Buckwheat Galette, with eggs, gruyerre, and ham. [MUSIC] Thumbs up, it's good guys. Chef Luca says it's good. Now we're going to do a sweet cr��pe [UNKNOWN]. My favorite cr��pe is really Cr��pe Suzette. Cr��pe Suzette is a classic French. Everybody loves Cr��pe Suzette. You do a little [UNKNOWN] of citrus sauce and have to put Grand Marnier, bring to boil to and [UNKNOWN] Flambe. You wanna slice orange for me? And show people you know how to slice orange. What's the rule? Finger behind the blade [MUSIC] Rule number one Rica, thank you. So, we press now our oranges, sugar. That makes it good.>> Get a taste of butter. Now, we get to eat our own juice sugar and butter, bring to boil, okay? So we'll do the first crepe, okay? Luca can you- I just did it! What? Did you see the fire went on? Look, I just did it on. That's a miracle on live, on Facebook. Luca gets a flame. My first time doing this. Your first one. Let's go flip the crepe. So, now we're gonna put the crepe like this Luca. I'm gonna put my sauce here. Then now return the [UNKNOWN]. [MUSIC] That's not gonna mix. And away from America. You can't even see that before. [UNKNOWN] was so excited about that. [UNKNOWN] was so excited about the flame. That is pretty scary. Trust me. Papa, I'm gonna start the new one. Now put the orange zest on the egg. Papa I'm starting a new crepe. Voila, crepe Suzette. What's the butter? I don't know what's going on right over there. Look at this beautiful color. Little best of the zest at the end to give a bit more freshness. But [UNKNOWN] [MUSIC] It's not cooked yet, it's not cooked yet, it's not cooked yet. 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 [UNKNOWN]. [MUSIC] Okay. Just show people how to fix a mistake Okay, give me that. Yay! In the house, we might do something, just a crepe night. If I don't know what to cook, we take what we have in the fridge and we have a crepe bar. You pick whatever you want on your crepe. Are you okay with this knife you want a real knife? I'm not okay with this one. Rickard has his own version, of course. With strawberry and Nutella. I know you tried, then you eat it. [MUSIC] [SOUND]