I like watching the things he does that are ingrained. Wiping the plate, throwing bits away. This guy has it all. Talent, skill, knowledge, personality plus!
The last time I made crepe Suzette was for my then girlfriend in her dorm at college. Even went out and bought a “Made in France” crepe pan. She was impressed. Recently. while cleaning out a storage locker, I found that old pan. Guess I’ll use your recipe to make crepes for my now wife of almost 50 years. Thanks Chef for giving me another wonderful recipe.
Chef, I received the best compliment last night! My 44 y/o son called at the 'last' minute wanting to know what was for dinner because he had a surprise guest (I cook for my 88 y/o dad & brother nightly) - it was my 40ish y/o niece I hadn't seen in a long while. After we ate she said to him "...well, you were correct..." i asked "what?" ... She said " he said you had turned in to some kind of gourmet chef ... Everything you cooked was wonderful ..." !! Thank YOU Chef not just for particular recipes but for Techniques! As a very late bloomer in the cooking arena - I thank you for your time making these videos!
My husband ask me to look up recipes for his favorite childhood food "piroshki" Swedish style. I was like ok but why now? He said you have enough experience in the kitchen now. We've been married 25yrs 😂🤣
Probably the only chef I know who manages to cram teaching, knowledge, simplicity and delicious recipes into a delightful self-deprecating 15-25 min of entertainment... Not many chefs, and I have seen thousands of them, can say they are loved, respected yes but not loved. You can lay claim to that one chef 🌹
Lord have mercy, Chef. Those look delectable. My mouth is literally watering. These old school recipes are where it's at. This is what sets you apart, in my opinion. You give us a window to that glorious age of cooking. Chef, I can't remember what episode it was, but way back in the day, Anthony Bourdain went to a French restaurant somewhere in the US that still served these mind blowing, old school, deserts. It was one of his coolest episodes. The old man who ran the restaurant left the food unchanged from that golden age of gastronomy.
I love you, chef. Watching you explain how easy it is to toss a crepe and your enthusiasm for it is just contagious. I also love how you're not afraid to show your mistakes, and that makes it easier for home cooks to not be afraid to try things that professional chefs do.
What a dear, humble man lovingly sharing his expertise & experience with us as he teaches complex classic dishes of various sorts in a down-to-earth manner. Chef Jean-Pierre is truly a treasure. I'm so glad l found his channel. Watching his videos has not only improved my cooking but has brought joy to my life. God bless!
I have been a fan of yours for years. Among other pluses, there is something that no other chef has: even if I have no intention to follow a recipe, watching your videos is guaranteed fun. I watch them while eating a snack just to have some fun as background. Thank you very much!
What I so love about this channel is that it explains those grand names of cuisine in very simple terms even a pleb like me understands, can cook, and can show off my "haute cuisine" skills. It really gives me the confidence to try my hands on it. I guess it takes a true chef to make the big things look easy.
My Mother and all her sisters and brothers learned to make these from their mother, who emigrated from Paris after WW1, and your recipe is amazingly similar.
Seeing that look of wonderment on your face when you taste the dish you've just created makes me smile inside. You should make a compilation video of them. ❤
Our kitchen is so much more functional having (binge) watched Jean-Pierre. I happened across his channel looking for tips on preparing and cooking a beef tenderloin. I followed his directions to the letter and the results were incredible! And here is another gem! Bravo, Jean Pierre!
Another awesome video! Your the best teacher ever. Gordon Ramsay the big bully needs lessons from you. You make it easy to understand and give us confidence. Thank you Chef.
Chef with all the challenges and issues WE have to attend to…Thank You for the uplifting sessions not only for OUR PALATE but for OUR SOULS. As a little boy I cherished watching my German Grandmother prepare our family meals. I still see her small yet powerful hands kneading bread… grasping flour and dusting the table top to roll out her homemade noodles…those were days I will always hold dear. The only thing I didn’t like…she always wanted me to catch the headless dancing chickens…but her fried chicken…WOW. Thank You again Chef.❤️
1:30 I think what you’re trying to say here is, the zester makes it very easy to get the right amount of peel off the fruit. Where as with a microplane, it’s very easy to take too much off, and get into the white.
A microplane should work well as long as you only make one stroke before turning the fruit. The teeth are too shallow to get into the pith on a single pass.
Well I NEVER! Almost 82 years old and you’re teaching me and teaching me and teaching me. It’s the same basic recipe as my popover recipe.Thank you young man
I have always been intimidated by crepes, let alone crepe suzette! With this video again you have given me the courage to make this for my family. Chef I love you!!! Thank you for creating another success story in my world 💖
@ J Carey 😂 😂 WHY are we all intimidated by the Crepe? The way it's been presented to us, how perfect it has to be - def unlike the scrambled egg - but CHEF JEAN PIERRE takes that out and makes the humble Crepe approachable. Getting these down def feels like a step over the bar 😋
I kick myself for all those crepe-less years I needlessly endured because I thought they were hard to make. The very first time they were as good as my local crepe shop. Chef John at Food Wishes recently put out an easy recipe for fresh pastry cream and it makes a spectacular crepe filling!
Well I started early with crepes like my kids, around 6 8 years old, classic French cooking education 😇but I can tell you I still remember the first time I flip a crepe in the pan 🤣 and I must admit I still do not have a 100% score at 50 😁 just go for it! That the only rule on cooking, TRY 😉
I have a full day of French food on the menu and now I know how I will be rounding off the evening. Quiche is in the oven now for brunch. Supper will be a puy lentil salad with croque monsieur. Thanks for making this look approachable, I’ve been wanting to try for the longest time
I love Crêpes Suzette. But everything yo make seems so much better with your humor - "measure carefully" and "do (or don't) exactly as I do". Thank you ❤
I have been watching you videos for a long time, I love your genuine approach to your audience & your incredible expertise that always translates well for a home cook. As always, thank you Chef Jean-Pierre!
I'm late to the game here but just discovered this beautiful man!!!❤️ 53 and I love to cook but still never really knew what crepe suzette really involved - just that it was a sweet dessert crepe!! Being a new fan, I could watch him ALL day long!!🙌 Funny, NOT arrogant, incredibly smart, quick witted and down to earth as they come!!! Excellent combination!! And also NOT a super strict measurer!!👌 My kinda cooking!!(also WHY I DON'T bake much!!😂) You now have another new, lifetime subscriber, Sir!!! WISH I'd found you sooner because I've got a LOTTA catching up to do!!! 😂 Thanks for sharing your knowledge, wit, sense of humor and phenomenal old school recipes!!!❤❤❤
Brazilian bbq guy here, again. Loved this one. Creps were the very first food that i manage do conquer when i was a teen. Gave me such good vibes this one! Thanks.
Merci Chef Jean Pierre pour cette recette. Ce dessert a été le clou de mon souper de la Chandeleur. Il a été très apprécié des convives. Et tellement facile à faire!
Mr Jean Pierre, you are a lovely person! Is not only the amazing recipes but is more the way you talk and move! You fix my day in every video! Keep going…
I let the batter rest a few hours (7) and the texture of the crepes really turned out very soft. (But didnt make the sauce. Too lazy) Just spread some butter and kaya, a Singapore jam of eggs n coconut cream. This combo was delicious Thank you for sharing. 5:206:07
Delightful to listen to you chef! Everything you prepare is explained clearly and I love when you even correct some of the small mistakes with a great sense of humor!
I baked crepes your way. Add a little butter to the batter and brush the edge of the pan with a little butter while baking. The crepes were good. Nice thin and light brown in color. They easily slipped out of the pan. Thanks for your video. You are a master chef.
I do pretty much all the cooking for my family. Your channel has helped me increase my repertoire dramatically, given me more confidence and provided lots of tips and tricks. Your personality and stories are a real delight and so much fun. Two of the most helpful concepts you have taught are be prepared, have your mis en place ready, and be elegant in your presentation. Preparing ingredients has made cooking much more pleasurable enabling me to focus on cooking technique. This has lifted the quality of my dishes. You emphasise the relationship between texture and taste and visual presentation and dining pleasure. Working to make my dishes elegant has helped me focus on creating the right texture for my sauces and making my dishes a visual treat which I have found I quite enjoy. Chef, your show is educational, entertaining and a joy to watch. My sincerest thanks for all your work. Can’t wait to for your future lessons.
JP, I used to make crepe Suzette’s off a bottom of a crepe pan, back in the 70’s & it was so easy but your recipe & technique is better, I think. Haven’t tried it yet but thanks for reminding me of this delicious desert! Thank You! 👁❤️👁
My Babushka used to make me blintzes and sour cream. Today, you touched my heart with this recipe. THANK YOU CHEF Your Ukrainian friend, Tatiana And Thanks for always being such FUN!
Finally,... the thing with the holes,... I have been wondering what that thing was for more than 20 years,... I got one left to me by my grandmother!!! a jest!!! Thank you!!
He's good isn't he. I'll make this for this weekend, and try to pretend I haven't been watching Chef JP again. "What, have you never had this before! Oh the recipe is so easy, I've made it loads of times" but my family know that when they don't get a choice of desserts I've been watching Chef JP. Thank you chef.
Well Chef, as I told you, I was to make the mushroom risotto for my wife. Did it for dinner tonight.Served with a slice of toasted baguette. Her eyes rolled back, and then came the smile. This recipe is fabulous. We both loved it. Please some more vegetarian recipes for us.
There’s already so many great comments; I’ll do a two 👍🏻👍🏻s up. Thank you my friend, and everyone behind the scenes for adding in the tidbits. Great job as always.
Hi my friend! This was one of my first recipes that I learned how to make when I was a child. What wonderful memories. I (we) love your videos. You are a delight to watch & learn from, chef. ❤
Thank you for sharing this and all of your wonderful recipes. I just LOVE crepes and I cannot wait to make the Crepes Suzette. I hope that I can flip those crepes like you do Chef! It is always a pleasure watching you make delicious things. I will always treasure them. God Bless you Chef!!! Thank you for sharing your knowledge of cooking and baking!!!
I haven't had Crepes Suzettes for a LONG time. Your video has inspired me, and I will be making this for a dinner party this weekend for friends. In the sixties and seventies this dish was a staple at fine dining restaurants everywhere. And a real treat, every time, especially for special occasions. These days , it's possible that most young people have never even heard of it.
I applied this (slightly) to a dish of chicken breasts, adding orange zest, orange slices, Cointreau, white wine and stock with shallots, shiitake mushrooms and fennel done à la Jean-Pierre and copious amounts of butter. It was absolutely delicious!
Love getting home from work on Monday and seeing NEW CHEF VIDEO!! Classics are classics for a reason, more please. Would love to see you do flamiche, the lovely leek tart from Picardy.
G’day, it’s 11pm here in Australia East side… we could probably wave to each other. I love this show… Chef makes it easy to understand and he’s a hoot (fun and entertaining)!! This is one dish I’ve never had. Mum used to put jam on our crepes and we still do it. Old habits die hard… this should be good… 😋🍽😛☺️
@@kathrynbillinghurst188 😅 😂 😂 Isn't he using plain flour? With eggs and milk? Aunt Jemima pancake mix don't cut it. A friend used to use the pancake mix with extra eggs in his store for a breakfast meal. Not saying they weren't palatable but not like these -
@@LIZZIE-lizzie stay away from processed stuff, especially pan cake mix… yukkkk😬 plastic pancakes?! Mum only puts a few pinches of sugar and a pinch 🤏 of salt 🧂 one egg, almost a cup of milk 🥛, whisk that then gently and slowly rain in the flour while you quickly but gently whisk until you have a batter that coats the whisk. Always use a hot pan and half a teaspoon of vegetable or canola oil or butter… don’t burn the butter work fast and shake pan gently before (no mercy) flipping… secret is to keep your eyes 👀 on the crepe when you flip quick. It’s easier to use a wide spatula. Pile them up and fill them with sweet stuff or savoury! Oh no now I’m craving crepe’s! Good luck 🤞
Thank you for the specifics on the pan size and the ladle. It helped me asses what to buy in order to make the size you have done on this video. Merci Chef.
I like watching the things he does that are ingrained. Wiping the plate, throwing bits away. This guy has it all. Talent, skill, knowledge, personality plus!
Thank you so much! ❤️❤️❤️
I couldn't put it better
Hello there how are you doing today 💐🥀
Wow amazing
Can you teach me ? Please
@@womenhelpingwomenw.o.w5102 hello there how are you doing today
The last time I made crepe Suzette was for my then girlfriend in her dorm at college. Even went out and bought a “Made in France” crepe pan. She was impressed. Recently. while cleaning out a storage locker, I found that old pan. Guess I’ll use your recipe to make crepes for my now wife of almost 50 years. Thanks Chef for giving me another wonderful recipe.
Just don't tell her about the girlfriend--that would ruin it for her.
@@novelist99 I promise I won’t say a word.
Oh, Shit!!! Bless you and your wife!
Bet she was hot too😂
The wife already knows. They feel these things 😂
Chef, I received the best compliment last night! My 44 y/o son called at the 'last' minute wanting to know what was for dinner because he had a surprise guest (I cook for my 88 y/o dad & brother nightly) - it was my 40ish y/o niece I hadn't seen in a long while.
After we ate she said to him "...well, you were correct..." i asked "what?" ... She said " he said you had turned in to some kind of gourmet chef ... Everything you cooked was wonderful ..." !!
Thank YOU Chef not just for particular recipes but for Techniques! As a very late bloomer in the cooking arena - I thank you for your time making these videos!
So nice to hear!!! Thank you! 😊
My husband ask me to look up recipes for his favorite childhood food "piroshki" Swedish style. I was like ok but why now? He said you have enough experience in the kitchen now. We've been married 25yrs 😂🤣
Probably the only chef I know who manages to cram teaching, knowledge, simplicity and delicious recipes into a delightful self-deprecating 15-25 min of entertainment... Not many chefs, and I have seen thousands of them, can say they are loved, respected yes but not loved. You can lay claim to that one chef 🌹
Lord have mercy, Chef. Those look delectable. My mouth is literally watering. These old school recipes are where it's at. This is what sets you apart, in my opinion. You give us a window to that glorious age of cooking. Chef, I can't remember what episode it was, but way back in the day, Anthony Bourdain went to a French restaurant somewhere in the US that still served these mind blowing, old school, deserts. It was one of his coolest episodes. The old man who ran the restaurant left the food unchanged from that golden age of gastronomy.
Thank you so much for the kind words and I raise my glass do the classic French cuisine!!! 😊🙏
I love this guy. I could watch him cook for hours. I have never made any of his recipes that weren't wonderful
Chef Jean Pierre blessing us with a new video on Memorial Day! What a great way to start off the day. 👏
@M B Such a great episode. I doubt if I'll do it, but as always , it made My mouth water
I love you, chef. Watching you explain how easy it is to toss a crepe and your enthusiasm for it is just contagious. I also love how you're not afraid to show your mistakes, and that makes it easier for home cooks to not be afraid to try things that professional chefs do.
Watching him teach us how to flip a crêpe was pure joy. Flip, and catch! He makes it look so easy, and I believe it is.
Did your mushroom risotto recipe last night chef, absolutely delicious!
We did Chef's pot roast - it was outstanding
Wow amazing
You must be a good chef yourself
What a dear, humble man lovingly sharing his expertise & experience with us as he teaches complex classic dishes of various sorts in a down-to-earth manner. Chef Jean-Pierre is truly a treasure. I'm so glad l found his channel. Watching his videos has not only improved my cooking but has brought joy to my life. God bless!
🙏🙏🙏❤️
Chef Jean you sir are a cooking hero! GOD BLESS YOU!
I never realized you had to let the batter rest. I learn something new every time I watch one of your videos. Happy Memorial Day.
👍👍👍
Hello there how are you doing today 🥀💐
@@ChefJeanPierre i have the new Wohl pans with removable handles. I am scared to flick a crepe in it. Maybe the pan will flip too 😂
Memorial Day is the day we remember Americans who have been killed in battle. It's really not a happy day, jsyk.
@@SuzanneBaruch hello there how are you doing
I have been a fan of yours for years. Among other pluses, there is something that no other chef has: even if I have no intention to follow a recipe, watching your videos is guaranteed fun. I watch them while eating a snack just to have some fun as background. Thank you very much!
Wow
You must be a great chef yourself ..
That’s nice and amazing to note !
Agreed. I watch for the LIFE exuding from him, then the recipe
@@JanineMJoi wow
I would love to learn from you too
It’s 1am Tuesday here in New Zealand….. and YAaaaaaay it’s JEAN-PIERRE Time!! 💙💙
Its monday and 1500 pm here in sweden Im done working and a new Jean-Pierre. Life is good
It's 7:00 am Monday morning. Watching your show. Making this for my
Granddaughter Saturday for brunch 😋
@@larssamuelson6152 oh yes
Amazing
How is Sweden ?
What I so love about this channel is that it explains those grand names of cuisine in very simple terms even a pleb like me understands, can cook, and can show off my "haute cuisine" skills.
It really gives me the confidence to try my hands on it. I guess it takes a true chef to make the big things look easy.
My Mother and all her sisters and brothers learned to make these from their mother, who emigrated from Paris after WW1, and your recipe is amazingly similar.
@ Patrick Morgan
CHEF JEAN PIERRE hails from France 😂
Seeing that look of wonderment on your face when you taste the dish you've just created makes me smile inside. You should make a compilation video of them. ❤
Our kitchen is so much more functional having (binge) watched Jean-Pierre. I happened across his channel looking for tips on preparing and cooking a beef tenderloin. I followed his directions to the letter and the results were incredible! And here is another gem!
Bravo, Jean Pierre!
It's been a few decades since I've seen this classic. Thank you Chef for bringing this back!
Très jolie. J'adore crepe suzette.vous êtes un très bon chef 🤗❤️. Merci beaucoup
I love orange flavored anything! Definitely going to make this!! Thank you for sharing your recipe!!
Hello there how are you doing today..
From his mind to the plate. I wish I had half this mans talent when it comes to cooking. Thanks for sharing your time and talent.
Another awesome video! Your the best teacher ever. Gordon Ramsay the big bully needs lessons from you. You make it easy to understand and give us confidence. Thank you Chef.
Chef with all the challenges and issues WE have to attend to…Thank You for the uplifting sessions not only for OUR PALATE but for OUR SOULS. As a little boy I cherished watching my German Grandmother prepare our family meals. I still see her small yet powerful hands kneading bread… grasping flour and dusting the table top to roll out her homemade noodles…those were days I will always hold dear. The only thing I didn’t like…she always wanted me to catch the headless dancing chickens…but her fried chicken…WOW. Thank You again Chef.❤️
1:30 I think what you’re trying to say here is, the zester makes it very easy to get the right amount of peel off the fruit. Where as with a microplane, it’s very easy to take too much off, and get into the white.
A microplane should work well as long as you only make one stroke before turning the fruit. The teeth are too shallow to get into the pith on a single pass.
Once I ordered this at a steakhouse and the staff had it flambéd at our table. I know this is a fantastic dish!!
Well I NEVER! Almost 82 years old and you’re teaching me and teaching me and teaching me. It’s the same basic recipe as my popover recipe.Thank you young man
❤️❤️❤️😊
I have always been intimidated by crepes, let alone crepe suzette! With this video again you have given me the courage to make this for my family. Chef I love you!!! Thank you for creating another success story in my world 💖
Don't be afraid it's the simplest thing to do !
@ J Carey
😂 😂 WHY are we all intimidated by the Crepe? The way it's been presented to us, how perfect it has to be - def unlike the scrambled egg - but CHEF JEAN PIERRE takes that out and makes the humble Crepe approachable. Getting these down def feels like a step over the bar 😋
I kick myself for all those crepe-less years I needlessly endured because I thought they were hard to make. The very first time they were as good as my local crepe shop. Chef John at Food Wishes recently put out an easy recipe for fresh pastry cream and it makes a spectacular crepe filling!
Wow amazing
Where did you get the book?
Is it still Available?
Well I started early with crepes like my kids, around 6 8 years old, classic French cooking education 😇but I can tell you I still remember the first time I flip a crepe in the pan 🤣 and I must admit I still do not have a 100% score at 50 😁 just go for it! That the only rule on cooking, TRY 😉
Thank You Chef Jean Pierre 👍
Happy Memorial Day!
Crepes are so versatile and delicious 😋
Hello there how are you doing today..
I have a full day of French food on the menu and now I know how I will be rounding off the evening. Quiche is in the oven now for brunch. Supper will be a puy lentil salad with croque monsieur. Thanks for making this look approachable, I’ve been wanting to try for the longest time
I love Crêpes Suzette. But everything yo make seems so much better with your humor - "measure carefully" and "do (or don't) exactly as I do". Thank you ❤
I have been watching you videos for a long time, I love your genuine approach to your audience & your incredible expertise that always translates well for a home cook. As always, thank you Chef Jean-Pierre!
I have established a nightly routine of watching your videos just before bed. Puts me in a great mood. Thanks Chef!!!
Me too for the exact same reason!
@@libbyliebig1327me three. Like now. It’s 0130am in Melbourne Australia. Can’t sleep. But I will now 😋
I'm late to the game here but just discovered this beautiful man!!!❤️ 53 and I love to cook but still never really knew what crepe suzette really involved - just that it was a sweet dessert crepe!! Being a new fan, I could watch him ALL day long!!🙌 Funny, NOT arrogant, incredibly smart, quick witted and down to earth as they come!!! Excellent combination!! And also NOT a super strict measurer!!👌 My kinda cooking!!(also WHY I DON'T bake much!!😂) You now have another new, lifetime subscriber, Sir!!! WISH I'd found you sooner because I've got a LOTTA catching up to do!!! 😂 Thanks for sharing your knowledge, wit, sense of humor and phenomenal old school recipes!!!❤❤❤
Thank you for the kind words! It is comment like yours and make it all worthwhile. Godspeed! 🙏❤️
THE MOST UNDERRATED COOKING CONTENT CREATOR IN TH-cam! THANKS CHEF!
Hello there chef jean pierre, I made your savory crepes and crepes suzette the other night, what a delight, Jim from Scotland
Brazilian bbq guy here, again. Loved this one. Creps were the very first food that i manage do conquer when i was a teen. Gave me such good vibes this one! Thanks.
You are the best Mr Chef Pierre. Thank you.
Love watching you tasting your food. Makes my mouth water. You truly are an American gem..God bless.
A classic by a classic.
I love watching your videos just for the commentary, and one day I might try your dishes 😋
Merci Chef Jean Pierre pour cette recette. Ce dessert a été le clou de mon souper de la Chandeleur. Il a été très apprécié des convives. Et tellement facile à faire!
I have learned plenty of things just watching your TH-cam channel. Thank you very much for sharing for sharing this information for free.
Mr Jean Pierre, you are a lovely person! Is not only the amazing recipes but is more the way you talk and move! You fix my day in every video! Keep going…
I let the batter rest a few hours (7) and the texture of the crepes really turned out very soft. (But didnt make the sauce. Too lazy)
Just spread some butter and kaya, a Singapore jam of eggs n coconut cream. This combo was delicious
Thank you for sharing. 5:20 6:07
Delightful to listen to you chef! Everything you prepare is explained clearly and I love when you even correct some of the small mistakes with a great sense of humor!
Thanks!
*_I was hungry when watching this. Who agrees with me?_* 😝
Awesome as always. Now I know what I’m having for breakfast!
How fun Im makeing a pankake cramcake for my daughters birthday tomorrow 😊
Haven't seen a Chef Jean-Pierre video for a while. Glad to see that he's still got it.
From one American patriot to another, God bless you Chef Jean-Pierre!
Sensing Creepy TRUMPER vibes.
I baked crepes your way. Add a little butter to the batter and brush the edge of the pan with a little butter while baking. The crepes were good. Nice thin and light brown in color. They easily slipped out of the pan. Thanks for your video. You are a master chef.
Beautiful dessert Chef ... one of my all time favourites especially flambéed at the table with a little Cognac. Yum.
I used to make them for my kids till I became disabled. Anything with Grand Mainer in it has to be better than good. Thanks Chef
Amazing!! Adding this to list! Thank you Chef!! Always love the presentation ! I wish you still had that restaurant open!
I do pretty much all the cooking for my family. Your channel has helped me increase my repertoire dramatically, given me more confidence and provided lots of tips and tricks. Your personality and stories are a real delight and so much fun. Two of the most helpful concepts you have taught are be prepared, have your mis en place ready, and be elegant in your presentation. Preparing ingredients has made cooking much more pleasurable enabling me to focus on cooking technique. This has lifted the quality of my dishes. You emphasise the relationship between texture and taste and visual presentation and dining pleasure. Working to make my dishes elegant has helped me focus on creating the right texture for my sauces and making my dishes a visual treat which I have found I quite enjoy. Chef, your show is educational, entertaining and a joy to watch. My sincerest thanks for all your work. Can’t wait to for your future lessons.
JP, I used to make crepe Suzette’s off a bottom of a crepe pan, back in the 70’s & it was so easy but your recipe & technique is better, I think. Haven’t tried it yet but thanks for reminding me of this delicious desert!
Thank You! 👁❤️👁
(●'◡'●)
Reminds me of the days in cooking college. And the high level kitchens I used to work at.
I just love him, I CANT SAY ENOUGH HOW MUCH JOY HE HAS BROUGHT INTO MY LIFE, EVERY RECEPIE i HAVE TRIED HAS BEEN INCREDIBLE
My Babushka used to make me blintzes and sour cream. Today, you touched my heart with this recipe. THANK YOU CHEF
Your Ukrainian friend,
Tatiana
And Thanks for always being such FUN!
Really enjoy the coming demos and the sense of humour
I've never seen this technique for segmenting the orange! Thank you for a cool new technique!
Today I learned that I need a nonstick pan because flipping with a cast iron is hard work.. But also thank you for teaching me how to flip!
Finally,... the thing with the holes,... I have been wondering what that thing was for more than 20 years,... I got one left to me by my grandmother!!! a jest!!! Thank you!!
He's good isn't he. I'll make this for this weekend, and try to pretend I haven't been watching Chef JP again. "What, have you never had this before! Oh the recipe is so easy, I've made it loads of times" but my family know that when they don't get a choice of desserts I've been watching Chef JP. Thank you chef.
No, no, that's the wrong answer! "Oj, the recipe is so easy, a child could do that!" 😂
Well Chef, as I told you, I was to make the mushroom risotto for my wife. Did it for dinner tonight.Served with a slice of toasted baguette. Her eyes rolled back, and then came the smile. This recipe is fabulous. We both loved it. Please some more vegetarian recipes for us.
i could actually taste it. The best recipe i have ever seen !!!!
This guy is so natural and pure class!
@14:55 Blue Bell! Home-style Vanilla is the bomb! Long live Texas!
You never get tired of eating your deserts. And I never get tired of watching your videos.
🙂
Chef you make it look so simple thank you for sharing your vast knowledge with us.
There’s already so many great comments;
I’ll do a two 👍🏻👍🏻s up.
Thank you my friend, and everyone behind the scenes for adding in the tidbits.
Great job as always.
Thank you so much for teaching us the way of cooking. Could you share some of your recipes for breakfast?
Hi my friend! This was one of my first recipes that I learned how to make when I was a child. What wonderful memories. I (we) love your videos. You are a delight to watch & learn from, chef. ❤
Oui Chef ! ! ! Thank You ! ! ! Love Suzette ! ! !
Chef Jean-Pierre is a real Master of his art!
Great Chef with impressive credentials makes fabulous cooking easy.
Always looks so delicious chef. Thank you for sharing and teaching , I just wished I lived closer to you.
Thank you for sharing this and all of your wonderful recipes. I just LOVE crepes and I cannot wait to make the Crepes Suzette. I hope that I can flip those crepes like you do Chef! It is always a pleasure watching you make delicious things. I will always treasure them. God Bless you Chef!!! Thank you for sharing your knowledge of cooking and baking!!!
love the slow-mo action shot!! thanks for an amazing recipe!
Eres Unico y Especial
Gran Maestro Chef
Un abrazo.😊❤👍
What a delight to watch your style and your delivery. Wonderful happy entry and you are honest. Thank you I am now a Subscriber
If you start spinning and juggling plates, you could really put on a show! Bravo Chef! I have to try this!
A classic made even better with your instruction and humor. Le top!
I haven't had Crepes Suzettes for a LONG time. Your video has inspired me, and I will be making this for a dinner party this weekend for friends. In the sixties and seventies this dish was a staple at fine dining restaurants everywhere. And a real treat, every time, especially for special occasions. These days , it's possible that most young people have never even heard of it.
I love, love, love these.
Had them 1st time at little shop at Monte Mart in Paris.. Now I make them all the time...
I had forgotten about making these. Last time for me was early 80's, Thanks for reminding me of Old School goodness.
Thanks for such a wonderful channel!! You bring such joy!!!
I applied this (slightly) to a dish of chicken breasts, adding orange zest, orange slices, Cointreau, white wine and stock with shallots, shiitake mushrooms and fennel done à la Jean-Pierre and copious amounts of butter. It was absolutely delicious!
Love getting home from work on Monday and seeing NEW CHEF VIDEO!! Classics are classics for a reason, more please. Would love to see you do flamiche, the lovely leek tart from Picardy.
Wow amazing
Can you teach me ? Lol
Chef, after my holiday in France, I am defenitely going to make this! Once... twice... many times. Thanks!
Love crepes of all kinds. When I make a pile, I like one with chicken and a few veggies and sauce, another one with fresh fruit in thickened juice
G’day, it’s 11pm here in Australia East side… we could probably wave to each other. I love this show… Chef makes it easy to understand and he’s a hoot (fun and entertaining)!!
This is one dish I’ve never had. Mum used to put jam on our crepes and we still do it. Old habits die hard… this should be good… 😋🍽😛☺️
@@kathrynbillinghurst188
😅 😂 😂 Isn't he using plain flour? With eggs and milk?
Aunt Jemima pancake mix don't cut it. A friend used to use the pancake mix with extra eggs in his store for a breakfast meal. Not saying they weren't palatable but not like these -
@@LIZZIE-lizzie stay away from processed stuff, especially pan cake mix… yukkkk😬 plastic pancakes?! Mum only puts a few pinches of sugar and a pinch 🤏 of salt 🧂 one egg, almost a cup of milk 🥛, whisk that then gently and slowly rain in the flour while you quickly but gently whisk until you have a batter that coats the whisk. Always use a hot pan and half a teaspoon of vegetable or canola oil or butter… don’t burn the butter work fast and shake pan gently before (no mercy) flipping… secret is to keep your eyes 👀 on the crepe when you flip quick. It’s easier to use a wide spatula. Pile them up and fill them with sweet stuff or savoury! Oh no now I’m craving crepe’s! Good luck 🤞
Hello Kathryn
How are you doing?
Sorry I didn’t see your last text !!
@@womenhelpingwomenw.o.w5102 hello 👋🏽 how are you too? I’m okay… how did you go making the crepes? 🥰
Wow, so easy. Merci chef from Cuenca, Ecuador. I moved.
Thank you for the specifics on the pan size and the ladle. It helped me asses what to buy in order to make the size you have done on this video. Merci Chef.
Flipping your crepe reminds me of what my dad would say, do as I say not as I do... looks wonderful chef!
Very nice recipe JP. I love the classics! Plus, your versions are top shelf in my book!
In Gods kitchen chef Jean Pierre will be there
🙏🙏🙏❤️
Loved it. French sound, everything.