Geoffrey Zakarian and Alex Guarnaschelli's Sweet & Savory Crêpes | The Kitchen

To celebrate the classic Paris street food, Geoffrey and Alex are preparing their favorite crepes! You can't go wrong, whether you're feeling savory with Alex's Perfectly Salty Ham and Cheese Crêpe or craving sweet with Geoffrey's Lemon Ricotta and Very Dark Chocolate Crêpe! #FoodNetwork #TheKitchen #GeoffreyZakarian #AlexGuarnaschelli #Crepe Watch #TheKitchen, Saturdays at 11a|10c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT! Get Geoffrey's Crêpes with Lemon Ricotta and Very Dark Chocolate recipe ▶ https://foodtv.com/3G2ch4w Get Alex's Crêpe with Perfectly Salty Ham and Cheese Sauce recipe ▶ https://foodtv.com/455zFso Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! My Favorite Crêpe with Perfectly Salty Ham and Cheese Sauce Recipe courtesy of Alex Guarnaschelli Level: Easy Total: 25 min Active: 25 min Yield: 8 to 10 crêpes Ingredients 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 bay leaf 1 cup whole milk 1/2 cup grated Gruyère 1/2 cup grated Parmesan, plus additional to garnish Kosher salt 8 to 10 crêpes, warmed 8 to 10 slices Black Forest or French bistro ham Directions In a medium saucepan, heat the butter over low heat. Whisk in the flour and cook, stirring constantly, until you smell the flour and butter cooking; the mixture will be pale blonde in color, 2 to 3 minutes. Add the bay leaf and cook for another 30 seconds. Add the milk and cook, increasing the heat to medium-high and whisking constantly, until the mixture thickens like a soup and coats the back of a spoon nicely, 6 to 8 minutes. Remove the bay leaf and stir in the Gruyère and Parmesan. Season with salt. Cool slightly at room temperature so it thickens. To assemble, spoon a few tablespoons of the cheese sauce in the center of a warm crêpe in a nonstick sauté pan. Sprinkle additional Parmesan over the cheese sauce and top with a folded piece of ham. Fold the crêpe in half and then in half again. Warm for 1 minute. Repeat with remaining crêpes and sauce and serve immediately. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ TWITTER: https://twitter.com/FoodNetwork Geoffrey Zakarian and Alex Guarnaschelli's Sweet & Savory Crêpes | The Kitchen | Food Network https://youtu.be/o4KmU06CsSc