(calm music) – Greetings my beautifullovelies, it's Emmy.
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Now today I'm gonna be makingsomething that was suggested by one of you in one of my last videos, and it for edible towels.
Edible towels, what is that and why would you wanna eat a towel? So I had never heardof edible towels before and apparently this has become popular in the ASMR community.
ASMR, autonomous sensorymeridian response, huge genre here on YouTube, and it's a class of videos where people elicit this response, people either feel tinglesor just feel just euphoric or happy listening to these sounds.
And a lot of these videos involve eating, people eating differentthings, crunchy things, squishy things, so ifyou're not into those sounds then you probably don't know these videos and you probably wouldn'tlike watching them.
At any rate, there is achannel called Abbey ASMR where she has these edibletowels and eats them, and from my understandingshe makes them herself.
Please let me know in the comments below if you've ever seen thesefor sale, I have not, but the world is a bigplace, please let me know.
So basically it's a crepe, ora crepe, a very thin pancake that contains some kindafilling, and it is rolled, and then dusted in thepowder to make it look fuzzy, and then it looks like atowel and you can eat them.
So before I even start, let'stalk about the difference between crêpe and crepe, and there is no difference, it's the same word justdifferent pronunciation.
Crepe is more of the U.
pronunciation while crêpe is more ofthe French pronunciation, so just because of the way I speak I often times mingle things together.
So I will probably be usingeither word interchangeably, but it's the same word just pronounced a little bit differently.
Okay, let's go ahead and begin.
So I looked up a bunch of crêpe recipes and I decided to adaptmine from Alton Brown's — I'll put his original onedown in the description below in case you're interested.
In the recipes that Ilooked up, most of them said that it's good to allow the batter to have some resting time, so I made mine in advance.
But it's really simplebecause you can do it all in a blender, and ifyou don't have a blender you can just do it with awhisk and a bowl as well.
So in your blender you'regoing to combine two eggs, three quarters of a cup of milk, a half a cup of water, one cup of all purpose flour, three tablespoons of melted butter, a pinch of salt, and two and a half tablespoons of sugar, and one teaspoon of vanilla, then you're just gonna whiz this all up until everything is combined.
So I'm gonna be doing two types of crepes and so to half of my batterI added a half teaspoon of matcha powder which isground green tea powder, and then put it in the refrigerator and then let it rest for an hour.
So while the batter isresting, this is a good time to make the filling, and you can put anything you like inside your crepe.
I'm going to be using acombination of whipped cream and cream cheese kind of like a marscapone like tiramisu kind of thick cream inside, along with some freshfruit, fold that all up and it should be lovely.
So here's a cup of whipping cream, this has been kept in the refrigerator.
It's a good idea tokeep this nice and cold, it will make the whippingprocess a little bit easier.
So cup of whipping cream, don't want the cord in there, don't want the cord in there.
All right, here we go.
That's pretty good right there, see that? One package of cream cheese here, and that's at room temperature.
Pinch of salt to that.
I'm gonna add some powdered sugar.
I'm gonna start with a half a cup.
Tiny splash of vanilla, andjust combine that all together.
Let me give this a little taste.
Mm, think I'm gonna add another half cup.
It's pretty good as it is, but we're gonna combine that with the whipped cream.
Now I'm gonna add some ofthis whipped cream in here.
Gonna fold that in thereto kinda lighten things up.
So right now we have tworeally different consistencies.
This is pretty thick while ourwhipped cream is very light.
Add a little whipped cream in there will kinda assistcombining the two textures.
Fold that in there, now just add the rest of the whipped cream.
And let's give this one little taste.
Oh, yeah, that's perfect! Okay, oh plastic wrap, doesn't reach, I just wanna use one piece! Oh come on, just stretcha little bit more.
Love it when you're, ohno, you're so close, okay.
Okay, okay, all rightfine, that's close enough.
– [Voice] No! – It's not close enough actually.
Fine I will use two pieces.
Place this in therefrigerator and keep it cool until we're ready to use it.
Batters have been restingin their refrigerator for a couple hours now, so theyare ready to make our crepe.
All righty, so I've got a pan here, I'm super excited to try this out.
This is a nonstick, theycalled it a Komal — I found it at the Asian market, locally — and it says it's induction friendly.
Although my induction burnerhas been kinda fritzy lately.
My medium low and mediumbuttons do not work, but I can reduce it this way, so I think I'm gonna setit for about 330 degrees.
I am in the market to gettinga new induction burner.
This one has been goodto me, I actually got it on clearance at Target, – Yeah! – though the fan makesthis pretty loud, so.
if you have any recommendationsto an induction burner that you like, I'd love to hear about it.
Let me know down in the comments.
I'm using some ghee, whichis clarified butter — which is less likely to burn, and I'm gonna wipe much of it off.
Wow, this pan is getting hot! I'm gonna reduce that down.
(This) is the original batter– I'm using a quarter cup.
Ooh! That pan is hot! They always say the firstcrêpe is a bad crêpe — this is the first time I'vemade crêpes by the way, so that's why this is looking like this.
So I need to spread my batter out faster.
Okay, so get rid of that, and we will reduce the temperature down.
Tilt it, add a little bit more.
This is why they have thosecrêpe batter dispensers that go like this.
Yeah, I think that's what I need.
Why are you beeping? Okay so I think I'm gonnahave to rethink this.
Okay, so this is not good'cause I need this crêpe batter.
Crêpes are not working.
So I think.
All right, so what Ithink I need to do here is make myself a tool.
Hmm, if I took, I've gota pushpin with a dowel that I just stuck a hole in.
Will that work? And I'm gonna use a third of a cup of a measuring spoon this time.
Oh no, no, not workin'.
Not working, not working.
Oh my gosh look at this! – [Voice] Oh no! – What a disaster.
Oh no! It does smell good, it smellslike a ice cream stand, nice and vanilla-ed, but mycrêpes look like garbage.
Alton have you failed me? I don't know.
Okay, they make it look soeasy in all those videos, they're like, “Oh, and you pour the batter “and you swirl it around and that's that.
“Add some butter.
” This is frustrating.
That was so unsatisfying! All righty my lovelies, I amback, it's been several hours.
Several hours of frustration, but I managed to get somepassable crêpes, yes! Three batches, I had tomake three batches of this, and it's not Alton's fault.
I was about to fault therecipe but it wasn't his fault.
I had to problem check afew things and I discovered that the pan was also okay as well, it was my source of heat, soI ended up cooking the crêpes on my stove top over herewhich had a bigger flame and was more even, and so that helped.
Also what helped was to usethe correct amount of batter.
I don't think I was using enough to get to spread all over the pan, so I found for the pan that I had, I needed about threequarters of a cup of batter.
I think what also helped washaving the right technique, I had to make sure to shakethe pan really vigorously and do a preliminaryswirl to get the batter to distribute evenly all over the pan.
I even tried using this skillet.
This is my nonstick skillet, it's made by GreenPan, and I've owned this panfor just a few months.
I don't use it much, Ijust use it to cook eggs and the eggs stick, thisis no longer nonstick even though the surface isperfectly smooth and shiny and looks like it should be nonstick.
It's not, and that makes me upset, so I'm getting rid of thispan, I will not ever buy a GreenPan again, and Idon't recommend anyone buy these pans because they don't work.
Okay, enough of that.
Like I said, I made twomore batches of batter.
When I mixed up mymatcha batter I made sure to put in a full teaspoon ofmatcha powder to a half batch, and I got a much greener color.
Look at that, isn't that beautiful? I think I also just gotbetter at making them.
Yes, practice I think goes a long way.
These are the plain vanilla version, and these turned out beautifully as well.
So I'm taking two crêpesand I'm overlapping them, and now I'm gonna use someof this filling that we made.
Put it right down the middle.
Now I'm gonna use some raspberries and pop some of those in there.
Now I'm gonna fold this up.
Okay, so it looks kind of likea big omelet or something, but I think what's reallygonna make this look fuzzy like a towel is the dusting part, and I'm gonna be dusting this with kinako which is toasted soy powder.
So I noticed in Abbey ASMR, theends are really well dusted, so I'm just gonna dustaway very very liberally.
Oh my gosh it does looklike fabric, that's crazy! It's totally working.
Dust away, so really, really dust it.
I wanna cover up all the kindasmooth bits of the crepe.
We want this to look fuzzy.
Okay so now we're gonnarepeat the same process but this time with the green crepes.
For this one, I'm gonna be using some caramelized white chocolate.
I made this for my notfried chicken ice cream.
If you haven't seen that video, I'll put the link down below, and this is what I usedto coat the ice cream.
So I'm gonna just givethis a good drizzle! This is gonna be amazing! So we're gonna do the samething with the dusting but this time we're gonnause the matcha powder.
And dust it so it looks fabric-y.
This is so great! It's so kind of magicalhow it transforms it.
Oh, matcha smells so good too.
(upbeat music) Oh my gosh, all that failuremakes victory all the sweeter! Here we have it, the edible, I just puffed matcha powder all over the place, the edible towel.
All right, I'm gonna take some pictures and then I shall eat this thing.
Just like a burrito! Yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes! (upbeat music) Here they are, I had this littlescrap piece of countertop, and these look so great! After all of that failure, success tastes so sweet! Although I don't knowexactly how sweet yet 'cause I have not tastedthese, but I have to say, after all of that effort, especially the failures, this makes me so, so happy.
And big thanks to lovely Naomi Roha who left this suggestion in the comments.
Before then I had neverheard of edible towels and here I am at 10:45 at night about to taste thesedelectable, beautiful things.
Let's cut into the kinako one first.
And this is the plain vanilla crepe with the cream filling andraspberries, oh that looks fine! Itadakimasu! Oh man is that delicious! That cream filling is fantastic! You get a little bit of thetanginess from the cream cheese, then it's fluffy andlight like whipped cream but a little bit denser.
The amount of sweetness is perfect and then you've got alittle bit of raspberry for some textural variety, and then of course your raspberry flavor, and some tartness, the kinako is lovely.
It's a little but nuttykind of like peanut butter.
It's dusty on the outside.
And then you've got the crepe which kind of holds everything together, it's soft and tender, witha little kiss of vanilla, oh my word, yes! Fantastic! I'm so happy.
Not only did this turn out, but it tastes amazing too! So happy, okay, thisis the green tea crepe filled with the same creamcheese whipped cream, along with caramelized white chocolate.
Oh yeah, oh here we go! Mm.
Ooh, that's nice as well, and the matcha is strong.
Of course this is groundgreen tea after all, we sprinkled it, but I didn'tsprinkle too much of it, but I love how velvety itgot, isn't that amazing? So it has a bitternessand it really goes well with the sweetness of the cream.
The little bits of whitechocolate are nice in there, too, and have a lovely vanilla, chocolate but caramelized flavor to them.
I think I could've even putmore of the chocolate in there because the matcha powder is bitter, so to balance out that bitterness I think a little bit moresweet would've been even nicer.
Mm! So there you have it my lovelies, that's how you make edible towels.
They are a bit of work, butif you've made crepes before then this should be a no brainer for you.
I had not, so there was definitely a bit of a learning curve for me.
If anything, now you have a crêpe recipe.
I certainly don't expectyou to make edible towels, but definitely recommendmaking that filling, adding some fruit, and havinga nice little Sunday brunch.
But I, on the other hand, am going to continue with my little midnight snack.
Thank you guys so much for joining me and big thanks to Simple Healthfor sponsoring this video.
If you'd like to trySimple Health for free, click the link down below, or head over to simplehealth.
com/emmy, or use EMMY at checkout.
Thanks again for watching, Ihope you guys enjoy that one.
I hope you guys learned something.
Please share this video with your friends, follow me on social media, like this video, subscribe, and I shall see you in the next one! Toodaloo, take care, bye! (upbeat music) Bye! Gimmie more! (upbeat music).