Just until next time: Never flambé directly underneath the kitchen hood/hood above the stovetop. It is full of grease from previous cooking, and can easily catch fire and burn down the entire building.
This is underrated. This was literally the cause of the fire at my place. Flambee'd, and BAM, tue fan in the hood is on fire and shooting it upwards. Put it out with a fire extinguisher, but it was NOT fun having to watch the fire department check my walls for potential hidden burns.
I was fortunate that the first time I made crepes Suzette, the little kitchen I was cooking in didn't have a kitchen hood. I had the heat a little too high and didn't realise what the result would be. Instead of the nice little flames dancing around the pan, I had blue flames leaping up around 3 or 4 foot high. Impressive but provided a nice warning for future efforts. I knew to always check for anything potentially flammable both overhead or even nearby. And keep a lid handy to cover the flames if they were ever again quite that exuberant.
And even if it doesn't start a fire (hopefully, it's a pretty rare occurence), what will eventually happen is that some of that old stinky grease will melt, and end on your crèpe. And nobody wants that on his desert.
Your crêpe batter is a lot thicker than what I normally use. I would thin it out with a tiny bit of water or milk after you take it out from the fridge so it spreads more easily.
After years of cooking and making crêpes/pancakes, I don't get why J. is not seeing that the batter is way too thick. Every flour is different, you always need to adjust liquid accordingly.
If someone watching is looking for an easy and quick basic Crêpe recipe I have one that works perfectly every time. It's in grams and millilitres but I think the standard conversion the internet supplies can be used. If it's a bit thick add more milk, if it's thin add a bit more flour. If you have a thin batter that drizzles easily from a spoon it's perfect. 👌🏻 (I'll use a lot more words than needed for this. That's just how my adhd brain works. 🤓) For around 4 Crêpes you need: 1 egg, 80 grams of flour, 125 milliliters of milk, a pinch of salt, a pinch of sugar. I mix the dough by hand with a whisk. Then put a bit of butter in a non-stick pan and go for it one laddle at a time. When the batter in the pan starts to solidify and looks like it has tiny little holes in it - that's when you wanna flip it. I use a thin rubber spatula to go around the sides of the pan, loosen up anything that might stick to the sides, then glide the spatula halfway under and flip it. If the one side is cooked enough it's easy. If it folds onto itself a bit just use the spatula and maybe a finger (careful it's hot!) to unfold it. Or just live with it, it's not that serious. Put a bit of butter for every Crêpe. Think making the pan slippery - not deep-frying them. ^^ Since it's a basic batter you can put anything you want on them. Sweet or savoury. I put cinnamon-sugar on them or I drizzle a bit of warmed up Nutella with a spoon. Then fold it over the middle once and then again, to get a triangle if you like. You can put some cut up strawberries or other fruit on top for some freshness. I call that a freaking delicious and quick breakfast or lunch. Bon Appétit. 🤗 Delicious tip: you could also use some whole wheat flour and fill them with spinach and mushrooms (sauté them beforehand with some salt, pepper and garlic) and a bit of cheese.. It's easier to fold them over only once if you want a good amount of filling. Side note: that's a lot of words for something nobody will probably use anyway, I know. But just in case someone got hungry for an easier version of Crêpes and thought it would be too complicated to make some. No its not. 🤗. Do it!
I, myself, began learning how to REALLY cook in 2010 when I received Mastering the Art of French Cooking Vol 1 & 2 as a Valentine's Day present. Being a bit of a diligent purist, I followed Julia's recipes verbatim, refusing to deviate until I conquered her original recipe as I have been gifted with an abnormal amount of patience. Watching you, however, it is obvious that one can learn even from beginning with short cuts. Good for you! She might be wincing a little but, ultimately, I'm sure she's very proud of you.
You can make changes if you understand the ingredients and what's going on. One of my favorite holiday sides, for instance, is Julia's baked spinach. She goes through this whole process of cutting the stems out of the spinach, blanching it and plunging into an ice bath, then you're sautéing it, then you're baking it...and I never really understood why I'm dirtying every pan in my house to cook spinach. But I did it anyway. And it was kinda mushy. Then I realized (duh) that her recipe was probably designed for heavier adult spinach, and I was using baby spinach. So now if I'm using baby spinach, I just skip the stemming and blanching. And it's perfect. So not only can you do shortcuts, in some cases you absolutely should, lol. The same is true with Escoffier. I spent years passing sauces through a sieve. Then I realized that while that is sometimes important for taste and/or texture, it's usually aesthetic. And since I'm not cooking for restaurant customers, I don't need to sieve everything so it looks camera ready. The key is understanding the sauce enough to know WHY you're being told to pass it through a sieve, and then you can decide whether or not to do it. You've got a huge advantage starting out doing everything the hard way, like I did. Because that's how you learn what you need to learn in order to make those kinds of decisions.
There are crepe pans, then there are crepe pans. I've t ried a couple of the curved ones that you turn upside down and dip. I don't like them. The best I've found is a cast iron one that is totally flat with a lip on the edge. They generally come with a t shaped spreader. You just have to make sure to season the cast iron before ever using it, I went for four coatings of oil and baking. If I use butter when cooking I can't spread, the seasoned cast iron never sticks. There's enough butter in the crepe batter and Suzette sauce anyway :)
Fun fact, if you're having trouble incorporating a butter frosting, melt down just a little bit of the butter, and re-whip it, and it comes back together nicely. This works with any kind of buttercream, even with incorporated egg whites. You're supremely cute, btw.
I look forward to your Julia Child videos every week! Youre so relatable w how you cook, not to mention your humor just lights up the mood and creates a more relaxed environment when youre cooking. LOVE LOVE LOVE your content, cant wait for next week!
Anti Chef…..Your end result was spectacular……I learnt from Julia back in the day……..I will give my grandson both videos to learn from …Yours and Julia and I am sure he will not go wrong…..
Hey Jamie since you like her cream and mushroom sauce so much I think that there’s a crêpe mushroom recipe that she did. That might be a nice thing to make
I'm old enough I have eaten in restaurants where they come and prepare this whole dish at the table in just a few minutes. From cooking the crepe to making the sauce all in the one pan. You got dessert and a show.
I appreciate and respect anyone building their cooking/chef's skills, good for you, I'm certain you're already well on your way, Julia is a perfect chef to emulate, my mom was a chef , author of cookbooks and general pain in the ass, but I was her test kitchen and editor, learned so much, you are charming and charismatic, keep on !!!! You'll go as far as you choose, enjoy your narration, peace , love, and cheers !!!! To you and yours, always in all ways...
This is my new favorite TH-cam channel. I can’t believe it took so long to find it. Between “It’s fun to light stuff on fire… not in an arsonist way.” and “I’m just gonna skip that step.” Jamie actually makes me believe I could have fun cooking.
I'm thinking that since you like these so well, you could make a very large batch of the butter, divide it down into lumps big enough for one batch, wrap individually, and freeze. Crepes can be made ahead as well, and stacked and frozen, with a piece of parchment paper between each so they don't stick. (I'd make a slightly thicker, more sturdy crepe than "read a newspaper through it"...) When you want to eat Crepes Suzette, you pull out a lump of butter, the number of crepes you want, and jump right in to the part where you sauce and flambe them, and you have near-instant made from scratch Crepes Suzette, with the only cleanup being the one pan.
Helpful tip for anyone across the pond! The batter for most European pancakes, including crêpes, is much thinner than American pancakes. It should basically be as thin as milk and that's how you get the batter to spread thinly in the pan. Although, for crêpes you might also want to use one of those wooden rake-like things to spread. If you get a "proper" thin crêpe, you shouldn't even need to flip it (in fact, I'm not sure you even could). If the batter is too thick once it's time to cook with it, use a bit of milk or water to thin it out.
Hello from Paris , you're basically right, as it concerns crêpe vs pancake batter texture. All the same, you do need to flip and cook side two, as it "seals" the surface, AND cooks it that tad extra so you don't have to deal with digestive issues, from semi-raw egg and flower "paste"... Plus, you get double that nutty flavor of toasted butter, which is mostly the issue, vehicled by those thinner "crêpes"...
Loving the series! I might actually tackle a reciepe or two. But I am an "expert" on crepes. The batter was too thick, you should add a bit more liquid. Also, for the life of me, I will never understand why people bother with flipping the crepes or even worse turning it with your hands. Do it like any European would, use a spatula!
Agree, way too thick, "heavy cream" consistency is a good starting point. One good indicator is when the border of the cooked crepe resemble lace (thin, crunchy, with small holes). I like to replace the water with apple cider (usually the hard kind but the non-alcoholic kind should work too) which goes well with the orange liquor. And don't forget the salt ! "traditionally" salted butter is used : )
I agree. Waaaay too thick. More of a pancake batter than a crepe. I also don’t understand why all the egg whites were removed? I can make paper thin crepes with whole eggs, milk and flour. I think Julia, or these French recipes are a bit pretentious in places.
@@Bexks definitely the french cooking. Remember, the culinary tradition originated from people working for French nobles. I can't imagine how fussy they were
I watch so many of your videos, thinking, "How cool and amazing! I will never make this"! This totally changed my mind. I am coming for you, Crepes Suzette!
this reminds me of that one time my classmate in fashion school wanted to show off and asked one of the teachers if he heard of crepe suzette (there's a fabric called crepe and there are multiple subtypes of it). i overheard it and since not even the teacher knew it i googled it. only good knows how i recovered from the laughing fit i had.
Suzette is so friggin tasty. Had it twice in my life, in Minneapoliis in 82' and Denver in 87'. That's the last time I've seen it on a menu. Would be so easy to serve tableside. Pre-made crepes, a brandy/Cointreau torch, and a ample hit of brandy creme/whipped creme. Now I want CS.
If you want thinner crepes, make the batter more liquid by adding more milk (or less flour). You could also get yourseld one of those sticks they use to spread the batter around the pan.
As someone who's made probably hundreds of crêpes, I immediately knew your batter was WAY too thick lmao, it doesn't matter if they taste good though! :')
A "crappy crepe" you are a hoot!! I make crepes A LOT.. and I'm old!! Add more liquid to be runny!! And very thin!! Good job!! I enjoy your fun tutorials!! ♡D
I love Crêpes Suzette! When living and working in France, I took cooking lessons. I attempted to make Crêpes Suzette. Most of the time mine turned out to be Crappy Susan! For some reason I just don’t ha the nack for making them.
Hello David, if you watch J. Pepin's "Crêpes two ways", you'll find out what's the matter with your's... He's old enough by the time, to be out of his lecturing trend, into testing in front of the camera, and you can watch the batter evolve from thick cream to thin lace-result batter, without the blender step, which has more drawbacks than you think : over emulsifying being the worst, plus extra cleaning... And without fridge resting time either! Not "rocket science", but science all the same... Hope this helps!
Wow! this recipe looks delicious, adding it to my list to make :) I made the Coq Au Von per your video and loved it! Served it at a lunch for friends and they were amazed
The thing is: there are pans specially dedicated to making crepes. Like the edges are very flat and you can manipulate the crepe easily. Not ubiquitous in America, perhaps.
To flip (anything), never lift the pan at all. Straight away from you, then straight back to you, perfectly level. Never lift it or 'flick' your wrist.
So enjoyed this, especially when you tasted it and realized how fabulous it really is. Have made this recipe many times for the fam, it just gets better and better. Love your vids :)
rubbing a couple or few cubes over the oranges to get the oil of oranges the also the choped skin of OTHER oranges not rubbed...the oil makes a more intense orange flavor
I have seen other recipes of the crepe’s Suzette and I understand why Julia Childs is so special It’s got so many more steps and ingredients even in one of her few recipes with less ingredients I have heard about JC and never knew what was all that fuss about her until now….
I'm watching these out of order and hearing him say "i didn't buy sugar cubes bc I don't need them, it's fine" and knowing he has them later in a different video made me crack up
Crepes Suzette may be the acceptable modern version of medieval dinner entertainment, called subtleties and entremets, some of which used the newly invented distilled spirits to soak some textile with, stuff it into the mouth of the animal served, light it on fire and call it a dragon...
I'm such a huge fan of Julia Child and this is up my ally! I myself have tried her recipes and they can be intimidating. Your video are so funny and Im loving this Julia content!
Your batter was a bit thick, adding liquid would have helped in making thinner crepes. Also, use half a potato dipped in oil to oil your pan. This prevents you from using too much oil.
The one and only recipe I have made so far from her cookbook is the crepes Suzette. But I did not do the flambé part so kudos to you. But just the crepes themselves were THE best ever. I’ll have to try the flambé part now because if that’s even better, I don’t know what to say, lol.
You flambe a dish table-side to make an exciting and impressive presentation. Think of Bananas Foster, and Cherries Jubilee! I have happy memories of a dessert in Hawaii, there was a flaming cherry on a little mountain of coconut ice cream doused in hot fudge sauce running down like lava and surrounded by a little sea of Kahlua. Sensational!!! Also remembering steak au poivre flamed table-side in brandy jus. So fun!
Just until next time: Never flambé directly underneath the kitchen hood/hood above the stovetop. It is full of grease from previous cooking, and can easily catch fire and burn down the entire building.
And especially not with the vent fan on! The up-draft from the fan can pull the flame upwards, into that greasy hood...
This is underrated.
This was literally the cause of the fire at my place. Flambee'd, and BAM, tue fan in the hood is on fire and shooting it upwards.
Put it out with a fire extinguisher, but it was NOT fun having to watch the fire department check my walls for potential hidden burns.
I was fortunate that the first time I made crepes Suzette, the little kitchen I was cooking in didn't have a kitchen hood. I had the heat a little too high and didn't realise what the result would be. Instead of the nice little flames dancing around the pan, I had blue flames leaping up around 3 or 4 foot high. Impressive but provided a nice warning for future efforts. I knew to always check for anything potentially flammable both overhead or even nearby. And keep a lid handy to cover the flames if they were ever again quite that exuberant.
This comment should be pinned.
And even if it doesn't start a fire (hopefully, it's a pretty rare occurence), what will eventually happen is that some of that old stinky grease will melt, and end on your crèpe. And nobody wants that on his desert.
I love that no matter how many times it causes a crisis, Jamie never reads all of the recipe first.
It sounded almost like Julia herself yelped when the electric mixer sprang to life!
HAHA! It totally did!!
I thought it was too 😂
When? I didn't catch it.
@@AlphaMachina 3:36 😂
@@arde29 whoa...it actually did sound like her....
Your crêpe batter is a lot thicker than what I normally use. I would thin it out with a tiny bit of water or milk after you take it out from the fridge so it spreads more easily.
After years of cooking and making crêpes/pancakes, I don't get why J. is not seeing that the batter is way too thick. Every flour is different, you always need to adjust liquid accordingly.
If someone watching is looking for an easy and quick basic Crêpe recipe I have one that works perfectly every time. It's in grams and millilitres but I think the standard conversion the internet supplies can be used. If it's a bit thick add more milk, if it's thin add a bit more flour. If you have a thin batter that drizzles easily from a spoon it's perfect. 👌🏻
(I'll use a lot more words than needed for this. That's just how my adhd brain works. 🤓)
For around 4 Crêpes you need:
1 egg, 80 grams of flour, 125 milliliters of milk, a pinch of salt, a pinch of sugar.
I mix the dough by hand with a whisk. Then put a bit of butter in a non-stick pan and go for it one laddle at a time. When the batter in the pan starts to solidify and looks like it has tiny little holes in it - that's when you wanna flip it. I use a thin rubber spatula to go around the sides of the pan, loosen up anything that might stick to the sides, then glide the spatula halfway under and flip it. If the one side is cooked enough it's easy. If it folds onto itself a bit just use the spatula and maybe a finger (careful it's hot!) to unfold it. Or just live with it, it's not that serious.
Put a bit of butter for every Crêpe. Think making the pan slippery - not deep-frying them. ^^
Since it's a basic batter you can put anything you want on them. Sweet or savoury.
I put cinnamon-sugar on them or I drizzle a bit of warmed up Nutella with a spoon. Then fold it over the middle once and then again, to get a triangle if you like. You can put some cut up strawberries or other fruit on top for some freshness. I call that a freaking delicious and quick breakfast or lunch. Bon Appétit. 🤗
Delicious tip: you could also use some whole wheat flour and fill them with spinach and mushrooms (sauté them beforehand with some salt, pepper and garlic) and a bit of cheese.. It's easier to fold them over only once if you want a good amount of filling.
Side note: that's a lot of words for something nobody will probably use anyway, I know. But just in case someone got hungry for an easier version of Crêpes and thought it would be too complicated to make some. No its not. 🤗. Do it!
This is wonderful. Thank you!
Enriching your coffee with a swig of cointreau and calling it OK because it's technically after 12 AM is an absolute mood.
12 pm. But If it's after midnight then it's OK too.
Julia wouldn't mind😆
Hey, can't drink all day if you don't start in the morning
@@DSteinman I have the T-shirt!
It is always after 5pm somewhere in the world.
I, myself, began learning how to REALLY cook in 2010 when I received Mastering the Art of French Cooking Vol 1 & 2 as a Valentine's Day present. Being a bit of a diligent purist, I followed Julia's recipes verbatim, refusing to deviate until I conquered her original recipe as I have been gifted with an abnormal amount of patience. Watching you, however, it is obvious that one can learn even from beginning with short cuts. Good for you! She might be wincing a little but, ultimately, I'm sure she's very proud of you.
You can make changes if you understand the ingredients and what's going on. One of my favorite holiday sides, for instance, is Julia's baked spinach. She goes through this whole process of cutting the stems out of the spinach, blanching it and plunging into an ice bath, then you're sautéing it, then you're baking it...and I never really understood why I'm dirtying every pan in my house to cook spinach. But I did it anyway. And it was kinda mushy. Then I realized (duh) that her recipe was probably designed for heavier adult spinach, and I was using baby spinach. So now if I'm using baby spinach, I just skip the stemming and blanching. And it's perfect. So not only can you do shortcuts, in some cases you absolutely should, lol.
The same is true with Escoffier. I spent years passing sauces through a sieve. Then I realized that while that is sometimes important for taste and/or texture, it's usually aesthetic. And since I'm not cooking for restaurant customers, I don't need to sieve everything so it looks camera ready. The key is understanding the sauce enough to know WHY you're being told to pass it through a sieve, and then you can decide whether or not to do it.
You've got a huge advantage starting out doing everything the hard way, like I did. Because that's how you learn what you need to learn in order to make those kinds of decisions.
Bought a crepe pan in the 70s to make a Julia recipe. Still use it.
There are crepe pans, then there are crepe pans. I've t ried a couple of the curved ones that you turn upside down and dip. I don't like them. The best I've found is a cast iron one that is totally flat with a lip on the edge. They generally come with a t shaped spreader. You just have to make sure to season the cast iron before ever using it, I went for four coatings of oil and baking. If I use butter when cooking I can't spread, the seasoned cast iron never sticks. There's enough butter in the crepe batter and Suzette sauce anyway :)
You can always grate the orange zest and blend it in a coffee grinder with the sugar to have the same affect as the cubes on the skin
I like watching Julia make the recipe first, and then see how he interprets it!!! Very enjoyable!!!
Flambé burns the alcohol but leaving the base flavor. Awesome!
Fun fact, if you're having trouble incorporating a butter frosting, melt down just a little bit of the butter, and re-whip it, and it comes back together nicely. This works with any kind of buttercream, even with incorporated egg whites. You're supremely cute, btw.
If you ad a bit more liquid to your crepe recepie they will turn out thiner very underrated desert btw
I'm grateful to the algorithm for bringing me here. So much good stuff to watch.
I look forward to your Julia Child videos every week! Youre so relatable w how you cook, not to mention your humor just lights up the mood and creates a more relaxed environment when youre cooking. LOVE LOVE LOVE your content, cant wait for next week!
THANK YOU, BOBBIE!!
@@antichef I want that apron. Contact info ? For the apron, not you.
this is such a great series. i'm on the edge of my seat half the time and i feel like i celebrate all your triumphs with you lol
That was an unreal amount of butter. I can believe they taste amazing!
My VERY favorite dessert EVER !! I used to watch her show when I was really poor and always Tried to make her recipes once a month. Thank you
I made crêpes suzette not long after feeling inspired by seeing this. I nearly lost my mind its so good.
I make crepe Suzette’s fairly often as once you get used to making crepes, it actually is a very quick recipe. Totally delicious
Anti Chef…..Your end result was spectacular……I learnt from Julia back in the day……..I will give my grandson both videos to learn from …Yours and Julia and I am sure he will not go wrong…..
The crepe play-by-play is edge of my seat material
Hey Jamie since you like her cream and mushroom sauce so much I think that there’s a crêpe mushroom recipe that she did. That might be a nice thing to make
i like how you "another tablespoon"-ed the orange liquor...just like the Two shots of vodka lady did, lol.
I'm old enough I have eaten in restaurants where they come and prepare this whole dish at the table in just a few minutes. From cooking the crepe to making the sauce all in the one pan. You got dessert and a show.
I appreciate and respect anyone building their cooking/chef's skills, good for you, I'm certain you're already well on your way, Julia is a perfect chef to emulate, my mom was a chef , author of cookbooks and general pain in the ass, but I was her test kitchen and editor, learned so much, you are charming and charismatic, keep on !!!! You'll go as far as you choose, enjoy your narration, peace , love, and cheers !!!! To you and yours, always in all ways...
What cookbooks did your mom publish
This is my new favorite TH-cam channel. I can’t believe it took so long to find it. Between “It’s fun to light stuff on fire… not in an arsonist way.” and “I’m just gonna skip that step.” Jamie actually makes me believe I could have fun cooking.
I'm thinking that since you like these so well, you could make a very large batch of the butter, divide it down into lumps big enough for one batch, wrap individually, and freeze.
Crepes can be made ahead as well, and stacked and frozen, with a piece of parchment paper between each so they don't stick. (I'd make a slightly thicker, more sturdy crepe than "read a newspaper through it"...)
When you want to eat Crepes Suzette, you pull out a lump of butter, the number of crepes you want, and jump right in to the part where you sauce and flambe them, and you have near-instant made from scratch Crepes Suzette, with the only cleanup being the one pan.
This is utterly brilliant! Stealing!
Use a crepe spreader to get them thin. It's a t-bar made of wood that you swirl over the top to spread the excess
Helpful tip for anyone across the pond! The batter for most European pancakes, including crêpes, is much thinner than American pancakes. It should basically be as thin as milk and that's how you get the batter to spread thinly in the pan. Although, for crêpes you might also want to use one of those wooden rake-like things to spread. If you get a "proper" thin crêpe, you shouldn't even need to flip it (in fact, I'm not sure you even could). If the batter is too thick once it's time to cook with it, use a bit of milk or water to thin it out.
Hello from Paris , you're basically right, as it concerns crêpe vs pancake batter texture. All the same, you do need to flip and cook side two, as it "seals" the surface, AND cooks it that tad extra so you don't have to deal with digestive issues, from semi-raw egg and flower "paste"...
Plus, you get double that nutty flavor of toasted butter, which is mostly the issue, vehicled by those thinner "crêpes"...
Enjoying the show very much. Thank you for bringing Julia back to life
Way better than the movie. Jamie & Julia is my new favorite show!
Love love your reaction on first bite 😂
Me too. I think that’s everyone’s reaction to their first bite of CS.
Loving the series! I might actually tackle a reciepe or two. But I am an "expert" on crepes. The batter was too thick, you should add a bit more liquid. Also, for the life of me, I will never understand why people bother with flipping the crepes or even worse turning it with your hands. Do it like any European would, use a spatula!
Agree, way too thick, "heavy cream" consistency is a good starting point. One good indicator is when the border of the cooked crepe resemble lace (thin, crunchy, with small holes). I like to replace the water with apple cider (usually the hard kind but the non-alcoholic kind should work too) which goes well with the orange liquor. And don't forget the salt ! "traditionally" salted butter is used : )
😂
Laughing about the spatula comment!
I agree. Waaaay too thick. More of a pancake batter than a crepe. I also don’t understand why all the egg whites were removed? I can make paper thin crepes with whole eggs, milk and flour. I think Julia, or these French recipes are a bit pretentious in places.
@@Bexks definitely the french cooking. Remember, the culinary tradition originated from people working for French nobles. I can't imagine how fussy they were
I watch so many of your videos, thinking, "How cool and amazing! I will never make this"! This totally changed my mind. I am coming for you, Crepes Suzette!
my mum used to do these whwn i was younger. My favorite desert of all time.
aweeeee come on it's julia! bring on the butter man !😁😁
This dish is my goto for ...umm..."morning after" breakfast.
What I call “after f*ck tuck” 😜😆
I made Julia's coq au vin the other day, and flames licked the ceiling. It was truly a dangerous amount of fire. I think she just liked the drama.
this reminds me of that one time my classmate in fashion school wanted to show off and asked one of the teachers if he heard of crepe suzette (there's a fabric called crepe and there are multiple subtypes of it). i overheard it and since not even the teacher knew it i googled it. only good knows how i recovered from the laughing fit i had.
You are my hero. You brighten my day to hear you cursing like I do when I’m cooking.
Suzette is so friggin tasty. Had it twice in my life, in Minneapoliis in 82' and Denver in 87'. That's the last time I've seen it on a menu. Would be so easy to serve tableside. Pre-made crepes, a brandy/Cointreau torch, and a ample hit of brandy creme/whipped creme. Now I want CS.
Did you eat at Charlie’s ?
In Minneapolis?
Flambéing it mostly for looks but it does help to burn off the alcohol.
The shaking of the pan helps to evaporate the alcohol more completely.
Recently found your channel, you remind me of my son's cooking. You're very funny.
If you want thinner crepes, make the batter more liquid by adding more milk (or less flour). You could also get yourseld one of those sticks they use to spread the batter around the pan.
As someone who's made probably hundreds of crêpes, I immediately knew your batter was WAY too thick lmao, it doesn't matter if they taste good though! :')
ALWAYS keep a fire extinguisher in the kitchen for fires + a big bin of baking soda (& have a scoop handy) for little flare ups.
A "crappy crepe" you are a hoot!! I make crepes A LOT.. and I'm old!! Add more liquid to be runny!! And very thin!! Good job!! I enjoy your fun tutorials!! ♡D
I love Crêpes Suzette! When living and working in France, I took cooking lessons. I attempted to make Crêpes Suzette. Most of the time mine turned out to be Crappy Susan! For some reason I just don’t ha the nack for making them.
Hello David, if you watch J. Pepin's "Crêpes two ways", you'll find out what's the matter with your's... He's old enough by the time, to be out of his lecturing trend, into testing in front of the camera, and you can watch the batter evolve from thick cream to thin lace-result batter, without the blender step, which has more drawbacks than you think : over emulsifying being the worst, plus extra cleaning... And without fridge resting time either!
Not "rocket science", but science all the same... Hope this helps!
Very nice recipe! I didn't know how they were made but you did great. So happy you're close to the 20k, keep going!
Speechless.
Wow! this recipe looks delicious, adding it to my list to make :) I made the Coq Au Von per your video and loved it! Served it at a lunch for friends and they were amazed
Idk why but this video makes me so happy, it looks so yummy and you are really funny too. ❤️ Love from the other half of the world. 🤗
The thing is: there are pans specially dedicated to making crepes. Like the edges are very flat and you can manipulate the crepe easily. Not ubiquitous in America, perhaps.
Best flame job I've ever seen.
Man that was a lot of work, but wow did that look good!
To flip (anything), never lift the pan at all. Straight away from you, then straight back to you, perfectly level. Never lift it or 'flick' your wrist.
So enjoyed this, especially when you tasted it and realized how fabulous it really is. Have made this recipe many times for the fam, it just gets better and better. Love your vids :)
Now that looks awesome. I bet it tasted amazing.
I love this cooking show. It’s shows the truth behind cooking.
I really enjoy your vids - you make me laugh!! You should try Jacques Pepin's easy soufflé! It's brilliant!!!
This gives vibes of a really fancy french toast minus the bread. How could it not be good
rubbing a couple or few cubes over the oranges to get the oil of oranges the also the choped skin of OTHER oranges not rubbed...the oil makes a more intense orange flavor
Really enjoying the Jamie and Julia series, and this recipe looks awesome! 👍
Could likely do the sauce and flambe with other breakfast staples like French toast.
Just got my crepe pan!!! Can’t wait to make this!!!
I would say get a tong but that sauce looked so good, flipping with your fingers and licking the sauce make sense
Who doesn’t like noon! Martini time… :)
I have seen other recipes of the crepe’s Suzette and I understand why Julia Childs is so special It’s got so many more steps and ingredients even in one of her few recipes with less ingredients I have heard about JC and never knew what was all that fuss about her until now….
I'm watching these out of order and hearing him say "i didn't buy sugar cubes bc I don't need them, it's fine" and knowing he has them later in a different video made me crack up
Bob Dylan: "The waitress he was handsome, he wore a powder blue cape; I ordered some Suzette, I said could you please make that 'crepe' ".
Made this for my ladies brunch and it was suberb!
OMG I love this! So glad I came across your channel😉
Crepes Suzette may be the acceptable modern version of medieval dinner entertainment, called subtleties and entremets, some of which used the newly invented distilled spirits to soak some textile with, stuff it into the mouth of the animal served, light it on fire and call it a dragon...
No one has in 30 years been able to convince me that a crepe is anything more than a failed tortilla, so I watch with interest : ) Cheers!
my jaw hit the floor when you chucked in the whole thing of butter, looked amazing tho!
Good job with the orange peel! 🙏❤️🔔😀
I'm such a huge fan of Julia Child and this is up my ally! I myself have tried her recipes and they can be intimidating. Your video are so funny and Im loving this Julia content!
Loving this series, and these crepes looks so yummy!
Loving these series...
Keep up the good work 👍
I can’t wait to see what you make next
That looked amazing. I want to make and try those!!!
OMG - i so want this now!!
12:09??? 😆 LOL 😆 I love it!! Spoken like a true home chef!!!
Love your content. One of the best on the net!!
You are really good at this and should have many more subscribers. Now, I'm gonna make some Crepes Suzette! Thanks for the videos.
awesome....think I might try all this !!
Your batter was a bit thick, adding liquid would have helped in making thinner crepes.
Also, use half a potato dipped in oil to oil your pan. This prevents you from using too much oil.
I just came from chef Jacques Pépin channel and he says his batter is not tired so he doesn't let it rest 😂😂😂😂, I'll try both recipes
YAY! I loved it! Wow im sold on the book
Ouf! That's amazing!
Yum! Good job! I’m of enough to remember watching her cooking show. In fact I think I may have one of her old cookbooks!
Best thing I have eaten so far on this journey .. I need to make this again..
Good lord, this looks so darn good.
The one and only recipe I have made so far from her cookbook is the crepes Suzette. But I did not do the flambé part so kudos to you. But just the crepes themselves were THE best ever. I’ll have to try the flambé part now because if that’s even better, I don’t know what to say, lol.
Flambé is used to burn out alcohol content or add a Caramelize note to sugary dishes
that made me drool so much. looks great! awesome job!
I may have just come across the dish to make for my daughter Susan's birthday. 😊
You flambe a dish table-side to make an exciting and impressive presentation. Think of Bananas Foster, and Cherries Jubilee! I have happy memories of a dessert in Hawaii, there was a flaming cherry on a little mountain of coconut ice cream doused in hot fudge sauce running down like lava and surrounded by a little sea of Kahlua. Sensational!!! Also remembering steak au poivre flamed table-side in brandy jus. So fun!
The Natalie Imbruglia reference just makes me love him even more lol
Crepe batter should flow, like pancake batter. You did a great job