Thanks to Ghirardelli for sponsoring this video. Be sure to visit and find them at your local grocery store! #aBiteBetter #GhirardelliBakingMaking crepes is easy. That's why we're making them the greatest homemade crepes of all time. 3 Different ways. Get My Cookbook: http://bit.ly/JWCookbookAmazonAdditional Cookbook Options (other stores, international, etc.): https://bit.ly/TheJWCookbookFOLLOW ME:Instagram: https://www.instagram.com/joshuaweissmanTik Tok: https://www.tiktok.com/@flakeysaltTwitter: https://twitter.com/therealweissmanFacebook: https://www.facebook.com/thejoshuaweissmanSubreddit: https://www.reddit.com/r/JoshuaWeissman/---------------------------------------------------------------Full Recipe: https://www.joshuaweissman.com/post/making-the-perfect-crepe-3-waysIngredients 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) sugarCrepe 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 zestGhiradelli 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) cayenneSavory 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 nutmegAssembly-- 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