Crêpes Two Ways
ฝัง
- เผยแพร่เมื่อ 2 ธ.ค. 2024
- Make the best crêpes with two of Chef Jacques Pépin favorite recipes!
INGREDIENTS
Crêpe Suzette Serves 4
Crêpes
· 2 large eggs
· 3/4 cup all-purpose flour
· 1/2 cup milk
· 1/8 teaspoon salt
· 1/2 teaspoon sugar
· 1/3 cup cold water
· 1 tablespoon canola oil
· 1 tablespoon melted unsalted butter, plus more butter for the skillet
Orange Butter
· 6 tablespoons unsalted butter, softened, plus more for buttering
· 1/4 cup plus 2 tablespoons sugar, plus more for sprinkling
· 1 tablespoon finely grated orange zest
· 1/3 cup fresh orange juice
· 1/4 cup Grand Marnier
· 2 tablespoons Cognac
Savory Crêpe
· leftover chicken pot pie mixture
· grated parmesan
For the crêpes: In a medium bowl, whisk together the eggs, flour, milk, salt and sugar until smooth; the batter will be thick. Whisk in the water, oil and melted butter.
Heat a 6-inch crêpe pan or nonstick skillet and rub with a little butter. Add 2 tablespoons of the batter and tilt the skillet to distribute the batter evenly, pouring any excess batter back into the bowl. Cook over moderately high heat until the edges of the crêpe curl up and start to brown, 45 seconds. Flip the crêpe and cook for 10 seconds longer, until a few brown spots appear on the bottom. Tap the crêpe out onto a baking sheet . Repeat with the remaining batter to make 12 crêpes, buttering the skillet a few times as necessary.
For the orange butter: In a mini food processor, blend the 6 tablespoons of butter with 1/4 cup of the sugar and the orange zest. With the machine on, gradually add the orange juice until incorporated.
Preheat the broiler. Butter a large rimmed baking sheet and sprinkle lightly with sugar. Place 2 rounded teaspoons of the orange butter in the center of each crêpe. Fold the crêpes in half and in half again to form triangles; arrange on the prepared baking sheet, pointing them in the same direction and overlapping slightly. Sprinkle with the remaining 2 tablespoons of sugar and broil on the middle shelf of the oven until they begin to caramelize, about 2 minutes. Using a long spatula, transfer the crêpes to a heatproof platter. Meanwhile, in a small saucepan, heat the Grand Marnier and cognac. Ignite carefully with a long-handled match and pour the flaming mixture over the crêpes. Tilt the platter and, with a spoon, carefully baste the crêpes until the flames subside. Serve right away.
“Many people say let the batter rest. Well it doesn’t look too tired to me.”
Wonderful humor.
Thank you for watching everyone!
Thank you for sharing your knowledge with us! Je vous ai découvert quand ma mère m'a donner votre livre sur vos stages. Depuis, j'ai dû regarder presque tout ce que vous avez produit! Vous êtes une grande inspiration
It's always a pleasure Chef, and learning something new is just so much extra butter on the pancakes!
We love him!! Thank you!!
I would like to know your opinion on a crepe maker
I loved it❤️❤️❤️❤️❤️encore des épisodes s’il vous plaît😎❤️❤️❤️❤️❤️
When the news is full of sad things I like to watch Jacques' peaceful world of cooking.
how about not watching the news at all?hm?hm?
@@johnpap675 i realize the intent of your comment. Do not ignore the moments that bring you joy but we must not stop watching the news from what you assess is a trustworthy source (sources plural is better). There are too too many details to know about. You won’t know who is trying to fool you unless you watch the progession of events. If you want power hungry narcissistic politicians to rule your life don’t watch the news.
If you don’t watch the news You’re I informed, but if you do watch the news You’re misinformed.
@@johnc646 “the man who never looks into a newspaper is better informed than he who reads them; inasmuch as he who knows nothing is nearer to truth than he whose mind is filled with falsehoods and errors” - Thomas Jefferson
I do the same with Julia Child.
This guy was born in 1935. Look at him! Clear of mind, a strong voice, healthy skin, no age spots. This says something about eating quality food prepared well.
..... nine...teen.. thirty.... five.... yep i read that right... holy shit ... butter is good
And not growing up in the modern world where every piece of food is low nutrition and full of chemicals. They were the generation who lived the longest. Our parents already have a declining longevity and we will hand in the reigns even earlier. So much for "modern progress"...
@@W4ldgeist… ehmm you’re right about that. Here is another jewel of a cooking and entertainment 😅, it’s like Mel Brooks in the kitchen 😅😅😅 th-cam.com/video/ttnThnExWaI/w-d-xo.html
Yeah, and genetics…?
@@jp05598 That's gotta be the vaguest and laziest rebuttal I've ever seen.. You win the internet today
Dips his fingers in molten sugar and doesn't flinch. Ultimate chef hands. Legend
I've been watching Jacques for over 50 years (having worked at PBS back in the 70's. I may have learned at least 40 percent of everything I know about cooking from him. In watching this recently new recording I discovered my missing secret to making the perfect crepe. I feel so very lucky.
Never stop learning, respect and revere your mentors and realize no matter how old you may become, you still have so much to contribute.
Tres Bien, Jacques merci beaucoup
Thank you Chef for showing us a beautiful recipe to share with a friend or a partner
Just like you, I have learned most of my cooking skills from this incredible man over the course of the last 35 years.
Exactly!!! He’s an amazing teacher! 💖
Same. Thanks to Jacques I've also mastered the omelette. The man is a treasure to the world...
WHAT... was the Missing Secret?
“Doesn’t look too tired to me.” 😍 ugh this man is precious
This man has a good soul, such a pleasure to watch him cook.
All in your head. You don't know anything about him just from this video.
@@dt6822You seriously need to work on yourself if this is the first thing you think to comment. There’s so many first hand accounts talking about how nice Pepin is to talk/interact with.
@@kanyegrande4312 So what?
@@dt6822 You literally commented something so unnecessary. What if OP actually worked under Pepin and is speaking from personal experience? You cannot possibly think that Pepin is a bad person when there's so many who have worked under him with positive experiences.
What an amazing time we live were such an accomplished chef can give us all private lessons! Merci beaucoup, Chef. You are a treasure and we are blessed by your wisdom and talent.
Jacques Pépin is an ✨ international treasure ✨
We must protect him at all costs!!!
What should arm ourselves with?
Bananas, this way, you can have bananas foster with the crepes 😁
@@johnakaoldguy3158 Needed more banana recipes: for almost rotten mush old bananas or bananas that have been frozen fresh; well we are in Middlewest USA and our bananas in January come from around the tropics I think. JPJ USA semi- pro cook and fine dining critic. Korea, Switzerland, Canada, Alberta; USA middlewest, coastal and deep south I love, love , love.
What I really like is the fact that he is quite flexible with the way he is doing it, not sticking to some rigid recipe with every ingredient measured exactly to a gram, but instead with an understanding of what the effect of every change he makes has on the result. That way it always tastes somewhat different but at the same time excellent.
A master at work
Poor people don't have access to cooking gloves, but rich people should know better. Wearing gloves prevents hair and skin from getting into the food.
Dear Jacques P. ,it's always such a pleasure to watch you cooking and to learn. Thank you!
@@freshstart4423 who tf does that in their house man ? what kind of freak are you ? how often do you get hair in your food when you cook lol wtf ?
@@freshstart4423 😊😊😊😊😊😊😊😊 5:24 😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊
It warms my heart to watch this man cook
I could watch the master boil water and probably learn three new things. :)
No need to deify the man. I've seen the "master" make some mistakes, like using highest heat with a big burner and a small pan. The flames were shooting out from under the pan, mostly heating the handle. I'd say this is typical of restaurant cooks who value speed of service over things like fuel cost, wear and tear on utensils, burning hands on handles, etc.
@@fun_ghoul Some people earn a place of the highest respect. Their life's work combined with their character and conduct earn them an elevated level of adoration and admiration. Most would recognize my comment for the playful nature it was intended and realize it was a show of respect for a man I've been watching for decades and genuinely admire. You're free to express whatever opinion you want, even if it shows a lack of class, understanding, and wisdom.
Today I learned that I should turn the grater the other way around to catch the, zest
@@fightingusik4265 Don't worry, oe is probably French, that's the way we talk to each other. Only criticism. Perfect is normal, no need to mention what is good, you understand ? ;)
@@fightingusik4265 Today I learned that there are well spoken, educated and respectful people in the youtube comments section. Well spoken!
This gentleman is a master and the sort of husband, father and grandfather everyone should have. Jacques is an inspiration to me not only with cooking ( I have been cooking for well over half a century) but also as a man.
he gives some authentic insights. Stuff you only learn from someone who is experienced.
And he always gives the reasons why -- for everything. 😘
Although it’s not all true. He talked about “bacterial contamination” as a reason for not cracking your eggs on the bowl which is completely wrong. The yolk is gonna break either way when whisking so I don’t see how it would make any difference.
Additionally he said the proteins in the flour coagulate causing clumps in the batter which is also wrong. The proteins don’t coagulate without heat (well, there are other things that could cause coagulation but not anything that is in this batter)
Cracking your eggs on a flat surface can decrease the risk of pieces of eggshell getting pushed into the egg which isn’t something you want. It’s a good technique but he’s got the reason all wrong which isn’t uncommon with old chefs, it’s the same with Marco Pierre White
@@johnnyfettslem7439 The eggshell can be dirty and if IT breaks the yolk vs your utensil in the bowl, then you get the contamination he’s talking about. Back in the days when people weren’t so fussy and didn’t wash everything like an egg right from the hen!
@@marynadononeill yeah but the egg white is almost definitely gonna touch the shell however you crack it anyways so it doesn’t matter. Even then you could say the same for any surface, utensil or bowl since they can also be unclean and have bacteria in them
@@johnnyfettslem7439 the idea is to avoid breaking the membranes eggs have below the shell
After my mother died I could never reproduce her ultra thin, chewy "49ers" pancakes, and now you have taught me how, Jacques! Forever grateful to you. Hats off, you are a culinary wizard.
GO 9ER'S
Boo them niners haha
I am trying to make mom's buttermilk biscuits. She make have made them in an iron skillet? We grew up in USA middlewest/southern. Farmers until age 6. Dad was in the war on frontlines. Can you help. best buttermilk biscuits in the world? JPJ JIG USA
It's not a crape. What you describe is some Asian variety of French-esque for the Chinese palate, and that's fine but that's not a crape
I love Chef Pépin and have watched his shows since I was a munchkin. Always loved to see him cook with Julia ❤️
You know how people say "there's levels to this" This is the difference between a cook and a master Chef like this man is.
for real .. i said to people im learning how to cook eggs for example and they were like you can't make eggs .. i said .. GOOD EGGS BUDDY ... hahaa most of my life i just ate the basic type of egg .. learning how egg reacts with heat and actually using butter instead of oil and french style omlette is my fav since ive tried it today .. it looked messed up but the texture was perfect on outside cooked and inside creamy with small curds ... ive known none of these things until i got interested in cooking and watching youtube videos about it !
He is a true national treasure.
He's a world treasure!
Chef Pepin, do you have any idea how loved you are by millions of viewers and me?
The best chef ever in my opinion.
Sooo much better without the distracting graphics! Thank you, editors!
Jacques is an international cooking treasure
J'ai lu et suivi beaucoup de recettes différentes pour faire des crêpes Suzette mais aucune n'avaient l'air aussi bonne et facile. Encore une fois M. Pépin, vous m'inspirez!
I've enjoyed watching you for years, Jacques. First time I made crepes, I filled a couple with strawberry jam, fresh strawberries, and whipped cream. Yum.
"Doesn't really look too tired to me..." I love Jacques so much. The MASTER.
I love watching Pepin fight with the stove controls lol. This guy, it's crazy I've been watching his cooking videos since before I could see over the countertop and now I've got over 6yrs of experience in professional kitchens. Thank you, Chef!
J'aime Jacques Pepin. He eats well and he knows how to feed his family.
My mom used to make crepes all the time. Just like Jacques. I watch this and replicated the crepes just as Jacques demonstrated. They were delicious and my family loved them.
I just made the crepe Suzzet for my wife. First time for me to make crepes. You made it so easy for me just from memory watching you! I had to use a little artistic license due to ingredients. But whipped up butter and brown sugar. Fried them in the pan with bannana slices and flambe' in Bulleit Bourbon. Topped them with whipped cream....wife was happy 😊
The best cooks don't use specific recipes or measurements! If you can cook then you can make variations of anything based on what you have and what you feel like. I make what you made and I like a little cinnamon as well or, if you've got it, fireball whiskey to flambee. Delicious!
I've been eating crepes for decades. Long ago I even went as far as buying crepe pans. They are okay, but a good non-stick skillet on medium heat works just as well. This recipe produces the best crepes that I've ever had. What's nice abut Jacques recipe is that it multiplies well. Not all recipes do that. For my family I have 4x'ed his recipe and it's perfect.
"it doesnt look too tired to me" hahahaha
He said "tight" which happens sometimes when you over work eggs. That is why it is recommended to let the batter sit for a period of time.
He said tired, he was being humorous.
@@JimmySeahawk No. Eggs don't get "tight", gluten does...if you're making dough. I'll let a pancake batter sit a few minutes, but this is just to let the baking soda do its thing -- a non-issue for crêpes.
i laughed too haha
The French often let the batter rest a full day ! They swear by it ! it's like a superstition ! loved his humour :) and the last-minute possibilities he has opened up !
Watching Chef Pépin cook is always relaxing and informative. Looks delicious.
… if you want a more of an entertainment I highly recommend “Chef Jean Pierre” 😅
th-cam.com/video/ttnThnExWaI/w-d-xo.html
I have been cooking for more than 5 decades and most everything I learned about cooking is from Master Chef Jacques Pepin.
Lol “..doesn't look too tired to me, so i’ll use it right away” Legend 😂
This warms my heart. I recall my baby brother watching many cooking shows in the early to mid ‘60’s on television. My brother is an amazing cook today, as well as a baker. I’m still trying to imitate his GRAVY! It’s so delicious! Chef Pe’pin still has *it*!
We absolutely love you Jacques!
Jacques Pepin is an absolute treasure!!!
Jacques Pepin I hope you live forever! I love your insight and great cooking methods.
No one explains cooking tricks better than Jacques Pépin!
Such a wonderful no nonsense approach ...
Great joy listening to Jacques Pepin making exquisitely delectable crepes, suzette et al!
Pepin is my favorite chef-he's really a national treasure.
I've been watching Chef Pepin since the early 80's ...my favorite ...love him so much!
Jacques Pepin = Butter. You've lived well good sir
Kitchen Builder: Jaques, how many sinks do you want installed in your kitchen?
Jaques: Yes
😂🤣
HAHAHAHAHA
The chicken pot pie crepes are an awesome switchup from the same old.
Like he said, you can put anything in them.
So nice to see Chef Pepin, always loved his shows.
Chef you always give each viewer the confidence that they too can reproduce the same thing as you showed during the step by step demonstration TY
Jacques is, imho, the best living chef today! Cheers!
Always a pleasure to see Jacques cooking 😊😊😊
Jacques Pépin is forever inspirational
Thank you, Jacque, for teaching us everything. I learned how to use a knife and how to hold it. I've never cut myself. Your videos are master classes! 💋
Thank you Jacques Pepin I have leard so much from you over the years and you have helped me to become a good cook, a skill I truly appreciate. I just wanted you to know how grateful I am.
I am seeing Mr. Pepin for the first time. I ADORE THIS MAN AS A CHEF! Nothing too complex. No self promotion. Just wonderful food. My lady will be having Crepe Suzette for mother's day and birthday brunches. Thank you Chef
I have been making crepes since I was 6 years old, I am almost 40 now. My general rule of thumb is always the easiest to remember: 1 egg, 1 cup of milk, 1 cup of flower. I have never ever mixed the butter in the batter, always use it on the pan, gives them a fried, crispy, buttery exterior.
I also like to use vanilla or some wine for aroma.
I traveled on the Oceanic line....Canada to UK and his food was the real highlight of my trip.
Still one of the best Chef's around. We are honored to watch such amazing skill and passion. Thank you.
This old French girl loves crepes, sure make me miss my mom!
My grandmother, born in France, used to make
crepes in France and people would come to her home and buy them from her. She taught my Mom.
I learned by watching both of them....cooking 2 pans at a time.
We had the jams....raspberry, strawberry....and would spread the jam over the flat crepe, and then roll
it and eat with a knife and fork. They were made in large frying pans, before the days of non-stick pans.
That would be my favorite supper on
a Friday night when we couldn't eat
meat! C'etait manifique!!! ❤😍❤
#Renee Horn
Yes.....I know. See my comment below. :)
Everybody love crepes in France!
What an inspiring human being. He is proficient in a certain area, yet you can learn from him and apply in every aspect of your life. Thank you so much!
Thank you for your excellent teaching - we have been learning from you for forty years!
greatest of all time , i wonder if he is still alive , love his techniques and learned a ton from him
You are one of the greatest Chef around the world, thank you so much!
He is one of my favorite cooks
An authentic traditional french country chef ♡
Wow! He's amazing, no fuss or pretentiousness, just throw everything in the pan and make those crepes lol I love him.
Jacques, you’re a true artisan and master of your craft sir!
I am not a cook. Never made crepes in my LIFE!! I followed what he did here and by the third crepe I had it down!! I can whip these out at will now, don't need the recipe, know it by heart. This guy is amazing!
Loving watching Jacques Pepin at work & I've always enjoyed crepes. I've made them before but it was so many years ago, so here, I've learned a bit more by watching him at work. I like that he mixes the batter by hand, and doesn't feel the need to let it stand in the fridge for a while, since his simple method, which I'd discovered on my own, like if making a pan gravy from the fond, using equal parts flour & rendered fat, or butter, in other applications, is a way to prevent lumps of flour, to which you gradually add the liquid to a whipped, smooth, rue.
Will keep this episode nearby to remind myself to make crepes again. When I have fresh lemon, sweet org butter & confectioners sugar, I could make this simple, delicate breakfast, that I haven't had for years. Sure, there's flour in it, but also egg & milk. And I like them stuffed with savory fillings as well, better than most foods actually, yet never remember to make them! Why? Oh well, I've made lots of things I liked, then never made again. I'm just cooking for myself now, so crepes would be perfect. They're light but satisfying, & there's no need to make 20 at a time now.
I just remembered that my mom had told me that her French grandmother, who lived on a farm, so had plenty of eggs & milk & butter, made crepes for my French great grandfather for breakfast almost every morning. I love eggs but usually make omelettes or frittata. How could I have forgotten how much I love crepes, & how easy & inexpensive they are to make?
I'm wondering what kind of processor he's using here, with the option for a smaller insert & with such a large feeder tube.
I love Jacques shows. Alway relaxing , a bit of dry humor and delicious cooking. I make these pancakes / crepes once a week for my grand son. No fuss , simple concise recipes. We use cinnamon and syrup filling. 😋
Wim…they are best when using plum/apricot/raspberry preserve.
I have been watching you cook from when we both had color in our hair . Just want to say thank you for many fine Recipes and meals .
He makes it look easy, it is compared to others. WOW. Just received my first Jacques Pepin cook book, Quick and Simple. Well done, Jacques. Wish for autograph. Oh well. Love the book.
You, Sir, are a LEGEND! Thank you for sharing your vast knowledge. And you have the Jacques Pépin Foundation. You are one of my Heroes.
Thank you Chef Jacques !
Mr. Jacques is so lovable as a person. My favorite cook forever.
Jacques Pépin, it is simply a joy to learn how to cook from you. Merci.
I just found this channel. Thank you so much for the videos and recipes. The world right now is very depressing, but when Jaque says "Okay" it is long and relaxing for me to hear it. Then I feel Okayyyyyy.
Chef Pépin, I have never been able to make crêpes successfully, until today. Thank you so much for this video.
I watched this video and learned how to make crepes it was super easy and now a new weekend tradition in our home thank you Mr Jacques 😎👍
what a gift. Thank you, Chef Jacques, for sharing your knowledge and experience (and taste!) with us. Now if I can just find a restaurant where the chef will actually make those classic crepes suzette for me!! Blessings!
Love watching these Jacques clips! Please note, the ingredients listed in the video calls for 1 tablespoon of salt vs. 1/8 teaspoon.
I always smile when you say "the 1st crepe is for the dog" because I always give my dog the last crepe and sure enough its always the best looking of all of them.
Fantastic demonstration and explanation from the real Master. Thank you, Mr. Jacques! So glad I came across your channel!
OOOOMMMGGG you are an artist, an expert, a treasure, and nothing but a blessing from God to the earth and the culinary world. Even if we never reach your standard of expertise, yet, thank you sir for setting such a high bar. I bless you in the name of the Father, HIS son YESHUA, and the HOLY SPIRIT 🙏 Thank you once again for imparting this knowledge to us!
I have been making this recipe several times a week for my family, they love them! I just reheat them with cheese and ham when we rarely have some leftovers, usually they are gone quickly. I got it originally from his book “Essential Pepin”. He is the best! A true mastermind!
Always enjoy watching and learning. So very entertaining and relaxing. His teachings are simply the best.
Another 'Master-class' from M.Pepin.
Looks ridiculously easy (..when he did it) I'll attempt to try this recipe anyhow.
Liked. Subscribed, and Thank you.
Excellent Master Pepin' you've always prepare healthy at home french food since I watched your program in the late 80's im back watching you again I cook and prepare food at home now never prepared foods thank you for your service for cook at home preparers.
Crepes, bread, lamb, flan steak (from KQED) and all perfect! Most important, so simple and hassles. Thank You for sharing.
I love your channel and your cooking, and there are more tips for how to make it delicious!! Thank you so much for your sharing!
an absolute master
Jacques impresses me with every presentation of his technique
Thank you for coming into my home and helping me perfect the Crepe. Must respect, keep inspiring.
"Many recipe tell you to make it rest. Well, doesn't look too tired to me." It's almost 3am and I might have just woken up my family as I quite literally LOL'd.
"I do some small crêpes, sometimes I do very large crêpes" - Jacques Pépin
YEAH YOU BUT NOT ME JACK
I love watching my mentor. I have been learning from afar from this master since I was 10 years old! The man never seems to drip anything while serving! Just watch him plate the finished Suzette, not a drop…I do the same thing, and I’m cleaning molten Carmel off the stove😂
this recipe genuinely never fails to impress
You give so much cooking wisdom in your videos!!! Thank you for sharing your talent. I’ll be breaking my eggs on a flat surface from now on and will try to make a crepe again now that I know putting into center of pan was probably why looked so bad. Thank you!!!
"You can freeze the crepe but it will take you longer to defrost it than starting as I did." 😎
Freeze the crap 😁
You can cut the crepes into stripes before freezing and freeze it in batches. If you put the frozen crepes into soup they will unfreeze instantly and cool the soup to perfect eating temperature.
@@dennis_benjamin wow
It doesn't take too much because of the fat content
I just went and made two crepes. They were delicious. Made your "fridge" soup the other day. I put a little butter and then powdered sugar on and rolled them up, just like I had on the streets of Paris so many years ago.
Your dishes clarify the meaning of life: they are calculated, sophisticated and absolutely wonderful- an ensemble of character. You are a truly epic man, and Id give the world to meet you.