In all honesty, when I cook at home, I cook exactly like him, he's just showing the technique here, but when I prepare for the restaurant (precooking everything) I use the exact recipe as follows: FOR THE BATTER -------------------------- 1.5 cups (225gr) all-purpose flour 3 large eggs 1 teaspoon sugar 3/4 teaspoon salt (the amount of salt is always less than sugar) 1.5 cups (355ml) milk 2/3 stick (76gr) unsalted butter, melted 0.5 cup (118ml) cold water You can use all milk of course which is 2 cups of milk in total. THE SAUCE -------------------------- 2 sticks (227gr) unsalted butter, softened 8 tablespoons sugar Grated rind of 2 oranges and juice of 1 orange Cognac and Grand Marnier
I prefer Julia Child's recipe though. Slightly more involved but most of it can be prepared in advance. All you have to do is microwave the crêpes to warm them up and you can do the flambé thing at the last moment. th-cam.com/video/_gsgIRRb_Nw/w-d-xo.html There is one thing you shouldn't do though: it's using a non stick pan when you flambé anything, because non-stick pans aren't design to withstand high heat.
Arif'e Tarif why make it complicated. Learn from the Asians to keep it simple. Add your liquid to the flour. Mix well till smooth. Whip up your eggs with a bit of salt. Add to flour mixture. Mix well. Start your pan. Grease lightly. Add the crepe batter. Flip and flip it quickly on a plate. That’s it. This has been a centuries old housewife home style item that is easy to make very inexpensive and you can fill them with savory or sweet or plain. Why not keep it that way..
Imagine being a kid and having such a lovely man for a dad or grandad who'll make crepes Suzette or whatever amazing food you like for breakfast. That's a cornerstone of a happy childhood right there.
Hmm, a crèpe suzette for breakfast. Nice way to start a day, and go back to bed immediately. I know, the alcohol is gone as it was burned, but still, it is quite a hefty dessert, and no way a breakfast...
I was the dessert guy at a fancy restaurant in college & I used Jacques Crepe Suzette recipe and it is so good. If you don't want to use orange zest, he says use sugar cubes & rub them against the orange peel to get the orange oil into the sugar. He cooked for heads of countries & is an icon among chefs.
He's always been this way. I remember watching him when I was a young teenager and I'm in my sixties now. I always loved to watch his technique and he always said get the best fresh ingredients you can get, they don't have to be expensive, and use good technique, which he taught us, and good food will come of it. And he is so right! I just love him.
He’s always been one o’ my favorite cooking experts. But he makes that look so easy...I’d have burned my house completely to the ground if I’d have tried even half of that recipe. LOL
It’s like sharing a meal with you best friend. Any minute I expect him to ask how my mother is...lol. Lovely gentleman and excellent instructor/teacher. Merci!
this man is gold! look at his kitchen and utensils in the background. all just basic stuff. no flash and pomp. just the love of cooking and decades of expert experience. compare with Gordon Ramsay who spent 1.3 mil dollars on his kitchen and 100,000 dollars on the stove alone! i love the humbleness and the love for the craft this man has.
When I was a child my mother would make smaller crepes and use them to make homemade manicotti. It added a lightness to the dish and is one of my favorite childhood memories. Try it you'll like it. Thank you Chef
Quebec city I remember a crêperie where they brought a pan of about 10 to 12 inches to the table with the batter sizzling, tilt it over your equally large plate and start a curl at the far (top) end of the crêpe and it would roll itself up and land on your plate. Ottawa, we needed to line up on the sidewalk to get in to some little nondescript place with low ceilings and tiny tables for Sunday morning crêpes. Those ones you could order with a choice of breakfast fillings and they were folded, but not like Msr Pepin's. They were a treat.
I met the great man once many years ago, at a New Haven showing of Julie and Julia. He sat right in front of me. It was a moving experience to watch him watching the movie, remembering his great friend Julia. Afterwards, he did a Q & A. I spoke with him for a few minutes afterwards. He is a gracious, gentle man. Plus, he can cook up a storm and bone a chicken in 8 seconds, so he's got that going for him.
@@frankthetank1369 Flambe is also dangerous. Notice he quietly says "don't look at the pan when you add the cognac etc " His great experience allows him to do it so easily. It would set the microwave over my stove alight!
@@robertbrewer2190 You can look at it your not welding just don't put your face over it because it will flame you will burn your eye brows & eye lashes.
Superbe technique! Tried the classic crepe batter today and it came out so good. P.s.: If you use full fat fresh milk, quality butter and farm eggs it really makes the difference!
Classic dessert. Used to serve these at weddings. Didn't use the zestes and the cognac though. Will try it again. Haven't made this in years. Recently bought a small bottle of Grand Manier, the time is ripe
lol... yea, he just uses a couple of spoons, a pan that is not suited. no fancy stuff. but im sure it tastes amazing. cooking done with love for cooking.
Oh man! This brings back memories of my childhood! Reminds me of my family gathering in the kitchen bonding over my grand parents and parents food! Merci M. Pépin. !!!!
@@L.Spencer In france, we usually say that the first crepe is failed (often because the skillet is not hot enough). That's the reason why he said the first crepe is for the dog.
@@AKU-uw3bz it's not because the skillet isn't hot enough. It's because the skillet has a bit of residues from the last frying in it. Even if it is thoroughly washed. //hello from Sweden 🇸🇪💙
Talk about getting a Master Class - if you are within hearing when Jacques is talking about food - you are definitely getting a Master Class! True fact, no matter who you are or how much you know about food and cooking!
@volcomwave ... you'll be surprised to know that those crêpes aren't all that hot at the point at which he flips them! They've only just begun to 'fry'! :-)
this really worries me, fingers of steels! I would buy the longest utensils money can buy, and sometimes wrap a kitchen towels to protect my hands when things started to splatter!
I like to brown slices of banana in butter on both sides and add honey and cinnamon at the end. I put in some rum to deglaze the good bits off the bottom of the pan and then I roll the bananas into the crepes.
I made these and stuffed with apples they came out a little thicker than I would have liked but they were good I need to practice to get them as thin as Jacques. My husband enjoyed the crepes thank you Jacques .I also need to practice making omelets.
I have tried to make a decent crepe for 60 years , at last the best chef in the world dr Jacque Pepin made me relax and Wala , at last crepes to offer with a smile , perfection me and my friends . Merci beacoup Peter Shayne
he is the only chef that makes it easy for everybody to prepare first rate food without confusing you and asking you to be a retired millionaire to waste the money and time to make something so simple, and yet, so authentic and delicious.
@@TWOCOWS1 Yes you should have. Youngest chef to get 3 Michelin Stars in Britain. There are videos of him on TH-cam where he teaches recipes in a no-nonsense manner. So it's probably ridiculous to say Jacques is the only chef who can cook that way.
Such a good teacher. I never learned to cook well, but he makes things sound easy and doable. My crepe pan has been in the oven for two years. I am getting it out today!
Worked in several French Gourmet Restaurants and watched many French Men make this. In my opinion the show and the French accent was always better than the actual Crepe Suzette lol!
Love how he presents his cooking, no theatrics that millennials need to hold their attention, just straight to the business of creating great food with a lot of sage advice if you listen closely. Bravo!
Indeed, just a little bit, every pancake; as a Belgian: I agree. Butter just adds that little something-something. The French, however, like their pancakes on the dry side and he does offer some practical tips I hadn't seen anywhere else before. He, cooking it properly, gets better crêpes out of a standard, non-stick, pan than me, owning an actual, non-stick crêpe pan. Keeping traditional, cast iron, crêpe pans (or waffle irons) in shape is almost more work than actually producing crêpes or waffels with them. Not worth it given non-stick is available.
what actually really happened is he would make a regular crêpe for the granddaughter first and when the granddaughter leaves for a nap, that's when the grand marnier and the cognac comes out :) Kidding of course, love you Jacques Pépin!
Every other person uses a flat laddle, sometimes two or hold the pan and fancily flip a crepe. Sir Jacques uses only a fork, holds the crepe then turns it over. And teaches you more. Now that's cool. I prefer his.
In all honesty, when I cook at home, I cook exactly like him, he's just showing the technique here, but when I prepare for the restaurant (precooking everything) I use the exact recipe as follows:
FOR THE BATTER
--------------------------
1.5 cups (225gr) all-purpose flour
3 large eggs
1 teaspoon sugar
3/4 teaspoon salt (the amount of salt is always less than sugar)
1.5 cups (355ml) milk
2/3 stick (76gr) unsalted butter, melted
0.5 cup (118ml) cold water
You can use all milk of course which is 2 cups of milk in total.
THE SAUCE
--------------------------
2 sticks (227gr) unsalted butter, softened
8 tablespoons sugar
Grated rind of 2 oranges and juice of 1 orange
Cognac and Grand Marnier
How many crêpes does your recipe make? Also how wide is your pan?
Ummm! yummy!
Thank you 😊
I prefer Julia Child's recipe though. Slightly more involved but most of it can be prepared in advance. All you have to do is microwave the crêpes to warm them up and you can do the flambé thing at the last moment.
th-cam.com/video/_gsgIRRb_Nw/w-d-xo.html
There is one thing you shouldn't do though: it's using a non stick pan when you flambé anything, because non-stick pans aren't design to withstand high heat.
Arif'e Tarif why make it complicated. Learn from the Asians to keep it simple. Add your liquid to the flour. Mix well till smooth. Whip up your eggs with a bit of salt. Add to flour mixture. Mix well. Start your pan. Grease lightly. Add the crepe batter. Flip and flip it quickly on a plate. That’s it. This has been a centuries old housewife home style item that is easy to make very inexpensive and you can fill them with savory or sweet or plain. Why not keep it that way..
Imagine being a kid and having such a lovely man for a dad or grandad who'll make crepes Suzette or whatever amazing food you like for breakfast. That's a cornerstone of a happy childhood right there.
to bad when you're a kid you only want to eat garbage :/
@@SeleNazzy not if your raised by people who cooked you real food as a baby
Not to mention that very cool flambe!
Hmm, a crèpe suzette for breakfast. Nice way to start a day, and go back to bed immediately. I know, the alcohol is gone as it was burned, but still, it is quite a hefty dessert, and no way a breakfast...
Well said Ben
"You don't have to put butter in between, but Julia would've wanted me to." Classic Julia.
Interestingly, in her video of crêpes suzette, she doesn't put butter in between. xD
th-cam.com/video/_gsgIRRb_Nw/w-d-xo.html
Boss lady 😂🤣
Love it :) :)
@William Moore Get some rest, William! You look tired! :P
There are gems in every sentence of Jacque's words about cooking. God Bless him a treasure of cooking.
Ineluctable Smith it's a very average food
@@euphoria728 what do you know about food?
George Moustakas I've done courses on preparing different cuisines
@@euphoria728 As he said, he made it simple for everyone. And something kinda basic doesnt mean it's bad.
"God" bless him? Fucking imbecile still beleiving in an imaginary friend. Its the 21st century dipshit, grow up.
I was the dessert guy at a fancy restaurant in college & I used Jacques Crepe Suzette recipe and it is so good. If you don't want to use orange zest, he says use sugar cubes & rub them against the orange peel to get the orange oil into the sugar. He cooked for heads of countries & is an icon among chefs.
He seems so kind and real not pretentious or full of himself. Down to Earth.
I make house calls UKdoctor yes sweetie
He's always been this way. I remember watching him when I was a young teenager and I'm in my sixties now. I always loved to watch his technique and he always said get the best fresh ingredients you can get, they don't have to be expensive, and use good technique, which he taught us, and good food will come of it. And he is so right! I just love him.
@@jls4382 Me too. I"ll bet youre a great cook too!
@@samshepherd1100 your wife know you wrote this to her? 🤔🤨🤨
That's why we love Jacques!
M. Pépin’s casual grace when cooking is inspiring. Simply the best, it’s as if he were born to cook.
He is truly amazing. Should go down in history as one of THE greatest chefs.
He is. And he has.
He still honors Julia Child to this very day..."Butter" love
The one he gives to the dog is better than the ones I give to my family.
He’s always been one o’ my favorite cooking experts. But he makes that look so easy...I’d have burned my house completely to the ground if I’d have tried even half of that recipe. LOL
It’s like sharing a meal with you best friend. Any minute I expect him to ask how my mother is...lol. Lovely gentleman and excellent instructor/teacher. Merci!
The most wonderful person that ever graced a kitchen... never growing tired of Jacques “Tati” Pepin.... have a long happy life in great health!
What a wonder generous teacher.... such a beautiful genuine guy
Lol does he need a 53yr old grandson to cook crepes for?🤔
Or a 53 y.o. granddaughter?
Why would you need him to cook these. He's shown you how, so you could do it yourself!
@@lancer525
Why do you think 🤔
The first crepe is always for me. I must do quality assurance check to make sure it’s ok for the guests lol
Chris Dooley Me, too! 😋. Have to make sure they’re okay!
Of course! One can never be too careful.
Chris Dooley Hahaha. Right?
this man is gold! look at his kitchen and utensils in the background. all just basic stuff. no flash and pomp. just the love of cooking and decades of expert experience.
compare with Gordon Ramsay who spent 1.3 mil dollars on his kitchen and 100,000 dollars on the stove alone!
i love the humbleness and the love for the craft this man has.
he has a 10 million euro mansion. dafuk are you talking about?
Why do you feel the need to take away from someone else to express your appreciation? There isn’t a competition going on between the two,
there are so many ways I would f these up!
Jacques Pepin is a wonderful teacher. He is my favorite chef. He teaches technique.
Mr. Pepins instructional videos are among my favorite ones to watch.
I've learned so much from watching videos of him cook, he's an excellent teacher.
my sister worked with him for years and was always bringing home all the deliciousness that he made.....
After I watched his omelette video and learned the technique I ate omelettes Monday to Friday for 6 months.
njuham was
This man is AWESOME and admired worldwide.
When I was a child my mother would make smaller crepes and use them to make homemade manicotti. It added a lightness to the dish and is one of my favorite childhood memories. Try it you'll like it. Thank you Chef
Quebec city I remember a crêperie where they brought a pan of about 10 to 12 inches to the table with the batter sizzling, tilt it over your equally large plate and start a curl at the far (top) end of the crêpe and it would roll itself up and land on your plate. Ottawa, we needed to line up on the sidewalk to get in to some little nondescript place with low ceilings and tiny tables for Sunday morning crêpes. Those ones you could order with a choice of breakfast fillings and they were folded, but not like Msr Pepin's. They were a treat.
Charliebrm1 I need to go back to Quebec City. What a wonderful place!
Delightful. The years of experience are so evident.
I met the great man once many years ago, at a New Haven showing of Julie and Julia. He sat right in front of me. It was a moving experience to watch him watching the movie, remembering his great friend Julia. Afterwards, he did a Q & A. I spoke with him for a few minutes afterwards. He is a gracious, gentle man. Plus, he can cook up a storm and bone a chicken in 8 seconds, so he's got that going for him.
I love this guy!
Simple and professional at the same time!
Thank you.
RIP Julia we all miss you ... we know your doing dinner parties upstairs for the chief.
"Don't look at it when you put the alcohol in it." - Solid dating advice, Jacques.
nice date rapey joke 🤢
Nora Germain found the triggered „feminist“, that desperately searches for a reason to be offended.
Nora Germain if it wasn't for date rape I'd never get laid
Jonathan Chicorli and now she is going to swat you.
Have fun sitting side by side with Weinstein!
Ro Lux its a song by Sublime you donkey. Do you live under a rock?
*Me:* Thinking this is an easy recepie
*Jacques Pepin:* Sets the pan on fire
Lol. Same here!
He set pan I fire because that's what happens when you pour liquor in pan it's just a skill with great chefs.
@@frankthetank1369 Flambe is also dangerous. Notice he quietly says "don't look at the pan when you add the cognac etc " His great experience allows him to do it so easily. It would set the microwave over my stove alight!
@@robertbrewer2190 You can look at it your not welding just don't put your face over it because it will flame you will burn your eye brows & eye lashes.
I talk like him when I'm in the kitchen. Even when I'm making toast or ramen.
I love his old school way of cooking. I feel like a lot of his techniques are lost in today's chefs, which is a shame.
Superbe technique! Tried the classic crepe batter today and it came out so good.
P.s.: If you use full fat fresh milk, quality butter and farm eggs it really makes the difference!
No shit
and raw milk
@@Namaster88 and raw flour
Love Jacque Pepin. Have watched him for many years. This looks delicious as everything he makes
Classic dessert. Used to serve these at weddings. Didn't use the zestes and the cognac though. Will try it again. Haven't made this in years. Recently bought a small bottle of Grand Manier, the time is ripe
Absolutely love Jacques Pepin! The way he cooks just baffles me. He makes it look a lot of fun and effortless
lol... yea, he just uses a couple of spoons, a pan that is not suited. no fancy stuff. but im sure it tastes amazing. cooking done with love for cooking.
A definite sign that he is a master of his craft.
Oh man! This brings back memories of my childhood! Reminds me of my family gathering in the kitchen bonding over my grand parents and parents food! Merci M. Pépin. !!!!
the first crepe is usually for the dog jajaj
I didn't catch that, but it's funny!
@@L.Spencer In france, we usually say that the first crepe is failed (often because the skillet is not hot enough). That's the reason why he said the first crepe is for the dog.
@@AKU-uw3bz Ah yes, that happens with pancakes, too. 😊
Woof!! (wags tail)
@@AKU-uw3bz it's not because the skillet isn't hot enough. It's because the skillet has a bit of residues from the last frying in it. Even if it is thoroughly washed. //hello from Sweden 🇸🇪💙
He reminds me so much of michel roux.
Both very humble and extremely talented
I like watching him cook with his granddaughter. Such a proud "Papa"!!
Talk about getting a Master Class - if you are within hearing when Jacques is talking about food - you are definitely getting a Master Class! True fact, no matter who you are or how much you know about food and cooking!
Thank you so much for sharing from your experiences and showing us how easy this can be!!
J'ai perdu la tête depuis que j'ai vue Suzette.... Excellent chef Pépin
No ! No Danny Brillant here ! Tu sors ! :D
Old fashion, Real cooking , ! Respect ✊
FANTASTIC I just love ❤️ your method sooo uncomplicated sooo straight forward sooo SIMPLE,where havelock been all my life?
Jacques - you're the best.
lmao asbestos fingers. He's flipping the crêpes in boiling sugar with his fingers like it's nothing.
Poor circulation😔
@volcomwave ... you'll be surprised to know that those crêpes aren't all that hot at the point at which he flips them! They've only just begun to 'fry'! :-)
@@2dasimmons kitchen fingers (hands)
this really worries me, fingers of steels! I would buy the longest utensils money can buy, and sometimes wrap a kitchen towels to protect my hands when things started to splatter!
@@worldcitizeng6507 same here ha,ha,ha 😭😭
Thank god for this man....what a chef, I have learned so much from him.
This man is just awesome!
I have had this in a nice restaurant, love it, but nothing beats this video. I feel satisfying just watching. Thanks!
Mr Pepin.....still the best!
Jacques is a beautiful human and an amazing teacher
My fav dessert!! Yum. And I love this Chef. I watch PBS for his shows.
I like to brown slices of banana in butter on both sides and add honey and cinnamon at the end. I put in some rum to deglaze the good bits off the bottom of the pan and then I roll the bananas into the crepes.
But this video is about Crêpes Suzette
Riki right lol
I made these and stuffed with apples they came out a little thicker than I would have liked but they were good I need to practice to get them as thin as Jacques. My husband enjoyed the crepes thank you Jacques .I also need to practice making omelets.
Jesus Christ what a master in every movement... this is a ballet not a cooking lesson 😱😱😱
I love this and it reminds me of my childhood. I still make these once a month.
Thank you.💕
I have tried to make a decent crepe for 60 years , at last the best chef in the world dr Jacque Pepin made me relax and Wala , at last crepes to offer with a smile , perfection me and my friends .
Merci beacoup
Peter Shayne
Respect Monsieur Pepin
he is the only chef that makes it easy for everybody to prepare first rate food without confusing you and asking you to be a retired millionaire to waste the money and time to make something so simple, and yet, so authentic and delicious.
ever heard of marco pierre white?
@@corbeau-_- Should I have? Jacques and Julia are the apex of the art of cooking
@@TWOCOWS1 Yes you should have. Youngest chef to get 3 Michelin Stars in Britain. There are videos of him on TH-cam where he teaches recipes in a no-nonsense manner. So it's probably ridiculous to say Jacques is the only chef who can cook that way.
clarence spencer omg you’re so pretentious
and you like your own comments lol
I love him and Wolfgang Puck. They are the Greats of Culinary Arts.
Such a good teacher. I never learned to cook well, but he makes things sound easy and doable. My crepe pan has been in the oven for two years. I am getting it out today!
All I am thinking, aren't you using your oven, lol?
What I like is the way he leaves the measurements out and cooks exactly the way normal people do - using their judgement
He literally opens with “the proportions are very important”. You were supposed to measure before cooking, the french way :)
I love this man!
Just like my mother made them and as I make them now. Simple, fast and delicious.
wholeNwon
I notice those that can do it - never say easy!!
Jacques Pepin is my spirit human. Love this man and his cookery magic.
You just gotta absolutely love Jacques Pépin. If you don't something is clearly wrong with you.
I love watching him cook.
Wonderful, thanks jacques 🤗
Worked in several French Gourmet Restaurants and watched many French Men make this. In my opinion the show and the French accent was always better than the actual Crepe Suzette lol!
I LOVE this. Modern 'chefs' wouldn't be caught dead getting their fingers in the food! :) :) :)
That orange glaze will step up my game considerably.
Love how he presents his cooking, no theatrics that millennials need to hold their attention, just straight to the business of creating great food with a lot of sage advice if you listen closely. Bravo!
This guy knows what he's doing.
Wow, they look delicious 😋
i just love this guy
Fantastic Grandfather/Father. Pretty good chef too.
It takes a master to reduce things to such simplicity.
Jacque is such a wonderful teacher!
This man is the best. This technique is really hard
I have to say, I definitely add butter after every "crepe", "pancake" or "lettu". It gives it a nice colour! and Taste I presume!
Indeed, just a little bit, every pancake; as a Belgian: I agree. Butter just adds that little something-something.
The French, however, like their pancakes on the dry side and he does offer some practical tips I hadn't seen anywhere else before.
He, cooking it properly, gets better crêpes out of a standard, non-stick, pan than me, owning an actual, non-stick crêpe pan.
Keeping traditional, cast iron, crêpe pans (or waffle irons) in shape is almost more work than actually producing crêpes or waffels with them. Not worth it given non-stick is available.
looks soooo goodddd
Merci! Excellent
Msr Pepin es el mejor!!
That's marvellous,thx pepin
what a wonderful man
Gotta make those right away ! Yummmm
what actually really happened is he would make a regular crêpe for the granddaughter first and when the granddaughter leaves for a nap, that's when the grand marnier and the cognac comes out :) Kidding of course, love you Jacques Pépin!
“Put a tablespoon of butter in the pan...” ...adds 1/4 cup of butter
The butter tablespoon is a completely different unit of measure that can always be just as big as you want it to be.
Like a dash of oil or a pinch of salt 😀
I love crepes but I use pancakes mix milk butter and eggs try
Praise the Lord Jesus Christ always. John 3:16
Just fabulous thanks chef
Mr Pepin is a true artisan.
Your granddaughter is very lucky to have Jacques Pepin as her grandfather
Amazing
Jaka szkoda ze się starzyjemy. Tacy wspaniali ludzie, ich osiągnięcia.
a dash of this, and a dash of that...;)
yea, fucking helpful. useless video
This guy is a MAGICIAN
Every other person uses a flat laddle, sometimes two or hold the pan and fancily flip a crepe. Sir Jacques uses only a fork, holds the crepe then turns it over. And teaches you more. Now that's cool. I prefer his.
Great recipe with straightforward ingredients....