Відео

I guess I'm identifying as a dog because I want the first crepe that Chef Jacques makes😊

This is exactly how chef Jean pierre makes his! He even mentions why you put a little milk in at the beginning ! 🧐

The Master. Loved his memoir

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.

Imagine Jacques Pepin casually making you Crêpes Suzette for breakfast

Heard someone scratching a skillet from the kitchen. French omelette is on the way.

Your love for food, the sound of your voice, is seriously such a relaxing comfort for me

What's this classic omelette made out of? What are the ingredients?

The Best jacques

Very funny! "Dog crepes"... in the U.S. we have the "dog pancake," thr first cake which gets all the extra oil

❤

My fav dessert!! Yum. And I love this Chef. I watch PBS for his shows.

Those are not crepes for real crepes you need the Belgian recipe!

Oh my grandfather is Jacques Pepin. Pop pop please make me crepes.

That orange glaze will step up my game considerably.

Thank you so much for sharing from your experiences and showing us how easy this can be!!

I have never seen him at that small, break neck kitchen before. He lives/lived in a great big home in Connecticut. Did he move out into this tiny place?

Crêpes Suzette which the french accent lol

😋

Jaka szkoda ze się starzyjemy. Tacy wspaniali ludzie, ich osiągnięcia.

6:15 how to burn your kitchen down in 5 seconds or less

I love watching him cook.

the taste is so much better, the technique is very hard, i tried another way to make those classic omelettes, i slowly heat the egg au bain marie, around 70 degree's celcius, and then i pour them in a pan just before they start coagulating

Irish friend said it looked stupid

Jacque is such a wonderful teacher!

Jacques, so beautiful. My final dessert.

Put the cocoa in the batter.

This man is a genius, he must have worked with his hands quite a lot.-

It takes a master to reduce things to such simplicity.

Funny....he never screams and he's not out of breath like that ramsey guy would be after he makes these. He makes it look fun and easy not stressful and arduous.

I’ll never make this. But I can dream can’t I ?

Imagine once you grow up and you have to eat food outside your Dad’s kitchen.

Amounts, “a pinch of this and a pinch of that” There is a reason I don’t watch Emeril Lagasse or Rachel Ray. GIVE US THE QUANTITIES PLEASE

It took me so many failed attempts to make it somewhat similar to this. I learned a few tricks today. That fluffiness and the lack of pleats on top are the work of the master.

How are we supposed to know how much of what to put in these creeps…? Annoying.

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

The first crepe is usually for the dog. You just got yourself a subscriber!!

“Just a liddle bid a budder” how can it go wrong.

my sister worked with him for years and was always bringing home all the deliciousness that he made.....

Does anyone in the world say "butter" better than this man?

Praise the Lord Jesus Christ always. John 3:16

Wonderful, thanks jacques 🤗

Looks harder to make then his chicken lol

Every time Jacques cooks a teflon pan screams.

all you need is milk and flour+salt; in fact you can get away with just water. eggs are bad for you and don't add anything to the crepe except mindless obedience to out of date recipes.

grand marnier et cognac ... et voilà!

WHERE IS THE RECIPE?!........

I see a few comments about letting the batter rest before cooking. (There are probably a lot of postings but I only skimmed a few.) The difference will be in the texture of the crepe. If you allow for some gluten development, the crepes can easily be made thinner, but they will be less soft. I like them both ways. The thinner crepes may be a little rubbery to some. You can actually make those without the egg binder. The softer crepes will be slightly thicker and they absorb the sauce a little better. If you're going to serve them with just fruit and a little powdered sugar, I think the flavor of the egg becomes detectable and is important. I also add a very small pinch of salt to enhance the sweetness of the crepe itself. I have a large, round crepe griddle but usually just use a non-stick pan that's larger than the crepes I plan to make. Crepes are made all over the world and are especially popular as street food in Asia.

4 Crepes = one serving.

A moment on the lips and a lifetime on the hips!