Thanks to Ghirardelli for sponsoring this video. Be sure to visit and find them at your local grocery store! #aBiteBetter #GhirardelliBaking

Making crepes is easy. That's why we're making them the greatest homemade crepes of all time. 3 Different ways.

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Full Recipe: www.joshuaweissman.com/post/making-the-perfect-cre…

Ingredients Needed:
Crepe Batter:
1 cup (150g) all-purpose flour
1 cup (240ml) milk
2 eggs
1 egg yolk
1 tablespoon (14ml) vegetable oil
1.5 tablespoons (25g) sugar

Crepe Suzette:
-1x batch of crepes
3/4 cup (150g) granulated white sugar
1/2 cup (110g) unsalted cold butter, cut into cubes
3/4 cup (180ml) orange juice
1/4 cup (60ml) lemon juice
1/3 cup (80ml) Grand Marnier
Orange zest

Ghiradelli Mexican Hot Chocolate Hazelnut Spread:
1x batch crepes
1/2 lb (225g) hazelnuts, raw (get an extra 1/2 lb in case we need)
small pinch of fine sea salt
1/4 cup (45g)  unmelted Ghiradelli chips
6 tablespoons (80g) cocoa power
1 cup  (205g) powdered sugar
2 tablespoons (24g) hazelnut oil or  vegetable oil
4 egg yolks
1/3 cup  (70g) sugar
1/2 cup(120ml)cream
1/2 cup (120ml) milk
1 vanilla bean
1/3 cup (60g) melted Ghiradelli milk chocolate chips 

Mexican hot chocolate mix:
1/4 cup (55g) powdered sugar
2.5 tablespoons (40g) cocoa powder
1 tablespoon (12g) cinnamon
1 tablespoon (13g) instant espresso
1 teaspoon (3g) cayenne

Savory Breakfast Crepe:
Mornay-
2 tablespoons (30g) butter
2 tablespoons (20g) flour
1.25 cup (275ml)milk
1/2 cup (70g) gruyere cheese
salt to taste
pinch of fresh nutmeg

Assembly-
8 good slices prosciutto di parma
mornay
shredded gruyere cheese
4 large eggs
2 tablespoons finely chopped parsley
3 cloves garlic, finely chopped
1 tablespoon lemon zest
flakey salt
fresh cracked black pepper