Julia Child's Towering Mountain of Crepes
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- เผยแพร่เมื่อ 18 เม.ย. 2022
- Julia Child's Gâteau de Crêpes à la Florentine from Mastering the Art of French Cooking Vol 1....
#juliachild #jamieandjulia #crêpes
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Recipe - All add this shortly - บันเทิง
Still highly amused to see the rude comments on nearly every uploaded video. Please don't ever edit out the mess. It's what sets this channel apart from an ocean of others focused on food. It focuses on the process rather than the result and helps people realise that no matter how unprofessional they are, they can still end up with a professionally-made meal. Normalising making mistakes is so rare, even today, making what you're doing a lot more important than what a Michelin star chef would teach. Additionally, the knowledge itself will follow the viewer out of the kitchen.
On another note, while I've ditched Julia years ago due to... uhh... health issues, your approach to making her dishes actually inspired me to give one book another try! With some modifications at least. This particular recipe was where it started.
Diabetes... I bet it's diabetes
thank you, as always, for not editing out the spills, mistakes and other mishaps -- its something i deeply appreciate about your channel. It makes watching you make these recipes feel so much more relatable
Yes, but I'm much worse, at least on extreeeeeeeeeeeeeemly rare occasions!! :D LOL
Yes.
I Absolutely agree...helps to relate as far as the possible mistakes we underlings may experience...
Julia Child dropped things from time to time. She dropped a piece of omelette on the stove top and just picked it up molded it back onto the side of the omelet and said Just put it back, on who's to know.
I don’t want the Jamie and Julia videos to end 🙁
Since you didn't like the matcha crepe cake but you did like Julia's crepes suzette, you could try Julia's desert crepe cake with apples and almonds, Mastering Vol 1 pg. 653. You get to light that one on fire too.
I feel like that I learn more from seeing someone make some mistakes in their cooking-rather than a perfect execution. Plus your videos are very fun / funny 😊
And once again, here's me telling you about my Mom having made this for us all the time when we were kids. Yes, the flour not only "blooms' when it rests, but yes, it relaxes, almost the same as when we make bread. Anyway, Mom would stand at the stove after the batter came out of the fridge, pull out her little skillet that was used exclusively for he crepes. She would cook them, place on a place, roll it filled with some kind of jelly, and POOF! It was gone. The first kid in line got it. Then the second came out, filled and rolled, and POOF, gone. there were four of us and she just kept making crepes and filling them until the batter was gone. I'd say we each got 4 - 5 of them. HERE"S something you probably never heard of. She cut a small onion in half, dipped it in oil, and used that o oil her pan each time. and NO! it did not leave an onion flavor but gave her a beautiful very even this sheen of oil in the pan to cook the next one. Her pan was so beautifully seasoned too after years of making crepes for 4 kids.
Ty for sharing cute story!
This is literaly my life
My mom just used a paper towel dipped in oil ^^
Beautiful! That pan must have become a treasured heirloom.
@@bakersbooks Yes I have it now.
There is so much chaotic good energy in these videos
My mother-in-law and I made this tonight, and it was 🔥🔥🔥 Everyone loved it! I never expected to actually make this, but she insisted after we watched the video and I'm way happier for it now 😁
Jamie clearly has respect for Julia, and other accomplished bakers and cookers. He does a great job mixing this respect with some irreverence and silliness while carrying out the recipe’s instructions. I love watching Jamie in the kitchen!
I always use 2 small skillets at a time, alternating the start up time. I usually end up adding a little more milk as the batter waits while I’m cooking. I’ve been making crepes for 40 years! OMG! I’m old!
I discovered this channel a couple of days ago, and I'm so glad I did! I seriously cannot stop watching. What a gem of a channel!
🤣🤣 You are awesome to watch. This is real world, not quick edit highlights. Its warts and all - Love it!
I would try this in a springform pan. Looks amazing.
The way that cookbook is written would drive me nuts! You persistence is admirable!
I know I’m late to the party, but crepes have been for breakfast a lot for pretty much my entire life and I love them. Some tips for people reading the comments. Always make more batter than you need. The batter keeps well and you can always reheat crepes that you’ve made for desert that day. Pour the batter slightly off-center, and move your pan smoothly when spreading the batter around. This is really helpful for getting even and nice looking crepes. If you mess it up just eat it lmao. If the pan gets too hot, just take it off the heat for a little while you put more butter or whatever you’re using in the pan. You’re never gonna get the heat perfect on the stove, so just do this if you feel it’s too hot. Better to be slightly too hot than slightly too cold. Use a spatula to lift a portion of the crepe, wet your fingers or wait for a sec, then use your hands to flip unless your a pro and can make your crepes fly. Anyway that’s all I got. Also crepes cooked in butter with cinnamon and sugar spread on it is great.
day old crepe batter is possibly better than fresh crepe batter.
Made this about 30 years ago, without the cheese layer but added a shrimp layer. A HUGE hit, especially with my brother-in-law.
I just found your channel and am binge watching day after day! You are absolutely hilarious and also very brave to tackle so many of these challenging recipes. And everything that's happened in your kitchen has happened in mine also at one time or another! Truly an amazing channel with huge effort and wit/fun/entertainment value. You should be getting a lot more views!
You have the gift of perseverance and good humor. The crepe, spinach dish looked delicious. Thanks for showing us how !
My mom made homemade stuffed shells using crepes stuffed with a combination of ricotta, mozzarella, parmesan, garlic powder, and parsley, and an egg. Rolled them up, then placed in baking dish with spaghetti sauce, sprinkled with mozzarella and parmesan and baked about 30 minutes. Yum! I miss my mom.
O.M.G. ! Do you have a recipe for this?
you are the epitome of practice makes perfect, well done, looks amazing
Every time I make crepes, the first one is always a throwaway. My dog absolutely loved waiting for it
when I was training as a chef we were taught that for a lot of crepe-esque things, like pancakes/waffles/etc, the first one is always a tosser.
My fiance and I found this channel thanks to the algorythm and we love it! Its funny cause I see you cook and I know what youre going through as you do everything cause Ive been there, the chaos and the mess is so damn relatable 😆 Never change the format, keep the mistakes and to hell with the snobs!
Hello from western Canada - I love your video's they are a fantastic break to my day and I love the "Order Up"....one of my favorite parts everytime lol
Hi Beverly from Western Canada! Thanks for kindness! "Order up" is the high school Swiss Chalet chicken cook in me.
For crêpes you just need to wipe the pan with grease, e.g. with a brush or crumpled-up parchment paper dipped in grease, especially when it's well-seasoned. They dry more than they bake like pancakes. It really takes a bit of practice, I have been there. ❤️
Made this an eternity ago for Christmas, added a shrimp layer (an option of Julia's).
Delicious! My brother-in-law raved about the entrée.
That is a thing of beauty.
I am working my way through the book and find you refreshing because you are genuinely hilarious
I don't even cook, still I relate to every video So Much! Thank you for all the joy :)
You know what I just noticed.. I love it that you have a kettle! You guys over the pond don’t seem to use them as much as us brits! Well done Jamie’s
Proud ‘Crepes-Maker’!!! Cristel, a French company makes Glorious Crepes pan I invested in. Easy peasy crepes ;)
Your videos are always fun and delightful. From one Jamie to another :)
Thanks, Jamie!
- from Jamie
@@antichef Thanks, Jamie - from another Jamie! Enjoy your videos!
I read recipes all the way through as well, but my brain only deals in gestalts - all that linear progression step by step stuff … ???? Well, I admire the concept 😊 I completely identify with ‘If at first you don’t succeed, sky diving is not for you’ I don’t sky dive. Speaking as a pretty damn competent cheese maker - I learn a lot from failure👍👍
Just an FYI, while it is ideal to rest crepe batter for two hours, you can still have wonderful, tender crepes without doing so.
In the summer, I'll often do strawberry crepes for breakfast.
Mix up a crepe batter. I don't even bother with the blender, I'll just use a whisk or eggbeater. (This also helps avoid activating gluten, and cleanup is much easier than a blender.)
Let it rest while washing, cutting up, and sugaring fresh strawberries (or other soft summer fruit.)
Once the fruit is cleaned and sugared, make the crepes. Plate by simply placing down a crepe, add some of the fruit, fold. Repeat.
An easy breakfast, and it can be done from start to finish in less than half an hour, with practice.
Doing crepes this way could have helped more quickly fix your lack-of-crepe problem.
You don't really need to rest the crepe batter if you whisk it by hand, but it you put it in the blender, you have to. Your crepes turn out fine because you don't put them in the blender, not because you don't rest them. You're not activating the gluten as much as a machine does.
I want to eat it! It looks so good!!!
Made my day as always!
Beautiful, thank you....
It looks amazing!wow!
Wonderful and thank you.
Great episode! Great editing, too!!
That looks incredible ! Great job!
That. Looks. Amazing!!! Gotta try this one for sure.
I absolutely LOVE these videos!!
I keep watching these, they are so much fun. Thank you, this is a great series.
I always think of that crêpe cake with something sweet and between such as spreadable, jam and fruit. But this was interesting watching this. I’m loving the whole Julia Child’s challenge.😊
Looks delicious, great job!
Those look so delicious 😋 amazing episode as always 😊
I always always enjoy the stuff you make and your great sense of humor...
Ok, I've got to make this. Look wonderful. I usually fill my crepes and roll them but I fill mine with chunkier filling (Spinach and Mushroom, Meat and Tomato Sauce, Chicken a la King). The crepe cake looks fun to make.
im double commenting because I love this channel and this series. Thanks Jamie!
That looks amazing, good job
Another taste delight! Wonderful! 👌😌🥂
honestly love your videos, you motivate me to enjoy cooking again and you often make me laugh with you're more realistic reactions than most channels
this looks SO GOOD and I want it.
Omg! That looks amazing!
You are SUCH an inspiration. I am doing this for an Easter dinner at a friend's house. As the hostess' boyfriend is allergic to mushrooms (he claims...ahem) I am making this with more spinach. I appreciate your going for the gold & doing the bags of spinach fresh: But, I am going to use frozen spinach, defrost, squeeze out liquid. My thinking is frozen veggies are already blanched. Then, I am going to switch out ricotta cheese since everyone at the dinner is 1/2 Italian except two guys, haha.
This looks absolutely delicious.
Looked amazing!
This looks SO GOOD. I desperately need to make this one, maybe for a holiday brunch.
Your vids are now my go to for my relaxing TH-cam chill time 😌👌❤️ I could listen to you talk for hours 😆
Made this! It was amazing!!! Thank you for your videos. Its like MY first try at the recipe and takes out all the trials i might face. And always entertaining 😊
The end result was really great. Turned out fantastic.
I can relate to the chaos when doing a new recipe. Thank you for keeping the whole process of cooking visible and honest.
I was watching your old episodes, and saw one where you were commenting on the feedback you'd gotten on cracking eggs. People had been telling you that you crack eggs wrong (the side of the bowl, which is what I do too) and they should be cracked against the tabletop. In the video you try once and make a mess, then use the edge of the desk, if i recall right (i do this too). I never did manage to learn to crack eggs against the tabletop, despite hearing about it repeatedly. Anyways, it was delightful to see you doing so here, and so casually, too. Maybe there's yet hope for me! :D
That looks excellent!
Looks fab
Very visually appealing dish in a classy way. This is the kind of dish you bring to a get together to show off, looks tasty.
That looks amazing 😮
I made that years and years ago with cream cheese, and I loved it. I'm glad to see it here again.
Excellent
Thank you Jamie
Gorgeous looking dish! This is a must-make😊
Came out great! I made this a few months ago and did use the cream cheese. It was delicious. The cream cheese was very subtle. Since crepes are such a bore to make, I doubled mine and froze half of them, so next time I’ll only have to make the sauce and fillings.
My mother made savory and sweet crepes all the time. For the sweet ones she’d make a simple syrup from star anise and drizzle on top. Divine!
I became obsessed with your channel. Amazing work. Well done. Greetings from a Greek in UK
That truly looks gorgeous. Bravo, sir! You've mastered crepes, I think. The best of this batch looked beautiful. And the whole assemblage seemed as if it would taste delicious, with all that cheese, mushrooms, spinach, and all. One of those pie or cake pans with removable bottom (you set it on a small can after cooking, and the sides just fall away) might be the answer to unmolding this. But you managed fine without. A 5-star result!
Ahh! Why didn’t I think of that!? a springform pan right. I have one of those and yet it never crossed my mind once. Thank you!!
It's "crapes" @DelGuy03. 🤣🤣🤣
@@antichef I was thinking of the kind of cake or pie tin they use in the UK (because they don't like to present them in the pan), that's built in 2 parts -- but a springform pan works too! Cool! Also, in later books Julia recommends instant-blend (Wondra) flour for crepes, because it's not as long a wait to let it hydrate.
Great job. I made crepes suzette for the first time this past weekend bc of your channel. I may try this too.
It might sound weired to you, but the best creps cake I've ever tased was a liver creps cake. The creps themselves were made chicken and rabbit liver with a filing of home made mayo like souce, onions and other veggies of choice.
I love the mistakes and the spills! I can identify with that so much!! So fun Watching you. Well done Jamie. It looks magnificent!
Oh, you made a beautiful crêpe cake. Looks yummy!
OMG...the finished product looked great (and I'm sure tasted great), but what an ordeal getting there! Thanks for sticking with it. As much of a production as it seems to be to make this, you've inspired me...got take the plunge and give it a go. I enjoy these videos so much! : )
That looks so delicious!!!!!
I absolutely love you and your channel !!!! 😂 😂 😂 that looks devine! 👍🏼
Ugh, getting batter in the stove is the worst and I've done it more times than I can count, including in a bakery where I worked. Great job carrying on despite the minor disaster! It can be easy to lose one's cool in the kitchen even without worrying about being on camera.
You do a great job thank you for sharing! I just love Julia!! I have read her books and I wish i could sit and talk with her!! I am doing my own Gluten Free Julia challenge and will be posting my recipes for the next couple months! Love her heart!
Great job!! That looks insanely delicious!! It would be good cold or hot. Easy to keep in the fridge and enjoy over several days. I am totally making this! Thanks
I too just found your channel because of the HBO series Julia. (Here's to going down TH-cam rabbit holes.) Love your approach. Almost anything gets better and easier with practice--but in particular crepes. I'm looking forward to seeing more!
That looks great
you cant go wrong with that cheese sauce, yum! I actually have a cast iron crepe pan. Didnt know it was until I decided to make some. Up until then I had just been using it for my husbands breakfast eggs, every single day.. so I am super familiar with how it heats and works. It makes the most perfect crepes.. but Im sure a lot of that has to do with the fact I used the pan so frequently I knew how to pour, spread the batter, cook it to the right level and when it would 'release'. Iv never waited 2 hours after mixing the batter though. Thats news to me. Mine turn out 'perfect' as far as Im aware despite cooking the batter within minutes of making it up. My guess is there is a slight difference, but if you dont have time to wait, its really not that important.
Looks yummy!
A+! This came out so nice! I completely understand how you made the quantity error, and I have made a note in the crepe recipe in my copy to **check the recipe for quantity needed - may need to double it**. I've not yet made crepes but I do understand that it is a learning curve, and you proved that. You got better and better as it went along. Gives me some confidence to give it a whirl!
So glad I found your channel
jThat looks fab to the point that I need to try this
this looked so good, I had to try it for myself! turned out fucking awesome. thanks for sharing your experience with it--and inspiring me to cook more Julia Child recipes!
I lost it at "Boil Damnit" 😆 Just found your channel and definitely will be trying this recipie!
Great video as usual.
thanks, David!
Not editing out the mistakes is brilliant. Any home cook can relate to this. And they would be more likely to try making new things, in my opinion. Too many channels edit their content to make it look like it came from Food Network. You know, when they actually cooked on that channel.
Yep, and it’s exactly what Julia did as well-that’s how she was able to get people back into the kitchen in the TV dinner era in America. She left in her mistakes just to prove they will be made and you can recover from them, even if that recovery is essentially switching to a new recipe.
nice execution
Beautiful. I bet that tastes good enough to be worth all the work
That was impressive. I need to make it.
Gradually working through all the old videos. Looks good.
Reminded me of a time my husband was trying out a stuffed pancake recipe. At that point he wasn't the great cook he is now, bit didn't want any help....except I was sent out to replenish supplies several times!!