Becoming a Master Pancake Flipper with this Julia Child's Recipe
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- Опубліковано 12 тра 2024
- This is Julia Child's Cheesy Pancakes (Crêpes á la Pipérade) from Mastering the Art of French Cooking Vol 2. cookbook.
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to be fair the upstairs neighbor provides bowls and sieves at a moment's notice at all times of day (lol)
I love the fact that he measures everything precisely, then slings it all over the kitchen. Adorable.
measure with a micrometer. mark with chalk. cut with a (dull) axe. spread with a cement truck.
From the video where she makes potato pancakes: ""When you flip anything, you just have to have the courage of your convictions." And you did it!
That's what I was gonna say. 😂😂😂 Jamie needed a bit more courage. I watched that "The French Chef" episode a few months ago.
Julia messed up too in that episode and put the bit that fell out back in the pan just like Jamie did. “Who’s to know!”
OMG. I read that and hear her voice in my head.
“And when you’re alone in the kitchen, who’s to see?…” ❤
@@kikihammond5326 I read it and heard Meryl Streep's "Julia Child"'s voice lol
Thank you for not editing out the olive oil spill. That stuff sometimes just derails me so I was grateful to see you persevere!
Love to see the progression in skill made over the past few years.... the absolute mad lad never gave up.
That's the good thing at cooking. If your recipe is good, the food will still be delicious, even it it doesn't turn out perfectly otherwise.
It's amazing how your videos offer equal amounts of relaxation and anxiety. For sure...never boring.😄
The ghost of Julia Child is personally teaching this man to cook. Look at how much he’s grown!
To help you improve your pan flips:
Put a cup of rice or lentils into the pan and use those to practice the wrist action that you need to use to ensure all of your food ends up back in the pan where you want it. Since you're working with rice or lentils if some fall out you're not losing too much. Repeat the exercise until you're to the point where you're getting it all back in the pan every time.
To practice flips of things like pancakes use a small hand or face towel in a dry pan and use that to practice.
You'll eventually gain the muscle memory to be able to do it without error every time.
Great to see you're skills improving.
Keep up the excellent content.
I wish I had known this before practicing with eggs.
I would have rice and lentils everywhere. I know my skills and this is just not one.
Wow. Good idea. I will do this to practice. Thanks!
@@thebadger9302 🤣
When I started as a short order breakfast cook, one of the first things the chef did was put a biscuit in a pan and told me to flip it without breaking it apart until he told me to stop. Half an hour later my arm was very tired, but I never forgot how to efficiently flip things. It really is all about that smooth and fast small movement. Very little effort once dialed in.
Your videos just make me want to actually get my own copies of these books and delve back into the recipes I used to enjoy with my nana - whether making them or watching Julia and Jacques on PBS as a child. This one in particular just sounds so simple and delicious the temptation to just get them and be done with it is so high. Not to mention how entertaining you make these! Thank you for quality content.
that's great. I admire that kind of effort. Jamie's videos make *me* want to go to a restaurant where a chef does all the hard work cos these recipes always look really involved and difficult! well done to Jamie for taking it all on.
I found a used copy of Mastering, vol.2 in an antique store once, Now I just need volume 1.
lol i literally DID order a few of these books because of these videos. one julia TOME (it's blue but i think it's actually #1 so i'm not sure), and a julia's kitchen wisdom, 2 marcella hazan, a jaques pepin. what's crazy about some of these recipes is what they DON'T tell you, or they do say in a different book. i just made Hazan's ricotta + coffee + rum dessert (super fast recipe) and it didn't set much. WELL, googling it, apparently if you "overmix" it, it will become more runny. :/ the person posting that acted like Hazan said that somewhere, but it's not in the book i worked from. the flavor is there, though. used plantation rum, amazing stuff.
I realized I was holding my breath when you flipped the crepe. LOL!!
Always fun to watch!
Love your videos and I actually don't mind hearing the normal life noises in your videos. I like that it sounds like I'm in a friends kitchen not that I'm watching you cook in a studio. It's good your neighbor keeps their apartment clean.
The crepe veggie and cheese pancake really sounds yummy!
I look forward to the day that some random person watching one of your episodes comes to the sudden realization: “OH, MY GOD! I’M THE UPSTAIRS VACUUMER!” If the directions mentions little bubbles like the kind that form when making standard pancakes, you’ve either got too much filling or too little batter. It was bold of you to try the classic “fliparoo” while in the frying pan and honestly, I’d give you a 9.5/10 on the second one. Great work as always, Jamie. Again: let us know when you open your restaurant...
I wonder if they're a fan every time I hear them vacuum lol
WAKE UP BABE NEW ANTI-CHEF VIDEO JUST DROPPED
Once I dropped a 1lt glass bottle of olive oil on the floor…it shattered. I cracked opened a beer and started cleaning. Used broom and dustpan (broom was thrown out) and then mopped 5 times. Was still slick as an ice rink! Later a co-worker said I should have used cat litter! 😂
Dish detergent.
As a frenchie, i have to say. Your prononciation of French is getting quite good. I was under the impression that the word pipérade would be a challenge. You nailed it. Same for crêpes. Well done
Just need a bit of work on the "au revoir", especially since it's in every video, but yes, it's getting pretty damn good !
This reminds me of the Korean dish Pajeon, which is a savory pancake. Oftentimes with seafood, veggies, or kimchi 😋 my husband's mom taught me to cook them and they're delicious!! Flipping them is by far the hardest part.
That's exactly what I thought!
Mmmmmmm I love Pajeon.
Do you have a recipe? That sounds great...
That's what I thought too.
reminds me of the japanese dish okonomiyaki.
Every kitchen needs a canister of Wondra flour. Julia is right, best flour for crepes. And the best lump free gravy.
I just put it on my grocery shopping list.
FYI: Wondra is the brand name of Gold Medal's instant flour. There are other brands. Wondra is made from wheat and malted barley flour that are heated and dried out (a process called pregelatinization). The pregelatinization process essentially precooks the instant flour by steaming and heating it before drying. This process, along with being ground into an extra-fine, powdery consistency, allows the flour to melt into gravies and sauces without lumping or clumping. Wondra is lower in protein than all-purpose flour.
i only just learned what wondra flour is yesterday. (and what to use as a sub: flour + corstarch.)
"It's like a pizza without the carbs" he says after making a batter with flour 😂 never change Jamie
hahahaha!
Watching you make this as I eat a microwave meal. I'll tell myself that you're inspiring me to cook... some other time.
I’m eating twisties 😂
Same I am eating instant ramen watching this 😂 living vicariously through him
Jamie, I think the vast majority of us don’t care how you pronounce things or if you use too much or too little batter. We’re just here to enjoy your delightfully entertaining videos and celebrate the immense amount of progress you’ve made over the years. Keep them coming and thank you.
Hi! I used to make these, but instead of 1 big pancake in one pan, I made 4 small ones in the pan... which was way easier to flip, and easier to plate. And the cheese, my fave one for this recipe, is (of cause since I am norwegian) Jarlsberg (shredded, not cubed, because after several tryouts, was better). And you can also mix and change the vegetables and spices, whatever you have at hand... Try it! 😊
Your happy-dance-while-eating made me smile. Pretty sure that's the first time i've seen it. Must be especially tasty!
Thanks for your videos. They always educate & entertain but today's was just particularly... _needed._
"I'm not gonna do that." merch.
That second flip was masterful! I've NEVER been able to that.
The person that lives in the unit above. Jamie secretly watches the channel to see if they made a guest appearance when they vacuum
Instant Blending Flour = Wondra Flour ✌️ Excellent to keep on hand.
Yummy~ that looks really good. I think you should incorporate the vacuuming sound into your channel instead of halting the production or getting annoyed. Say, "And now that Bob from upstairs has begun his vacuuming of approval I will start preparing XYZ"... Or if you don't get to hear the vacuum go, "So Bob is on vacation this week but we know he's watching from the appliance store while his bag is being rejuvenated due to over use on Sundays. Hope the bag heals quick Bob."
One of the best kitchen gadgets the home cook can have is a pancake spatula! It’s nice and big roundish shaped. You can use it to perfect your flip or just turn with the spatula…..we won’t tell on ya! We have a local restaurant that makes something similar but also include shedded zucchini. I think mincing up the veg a little smaller might help as well. Serve with crispy bacon and cucumber yogurt sauce. Yummy!
Instant blending flour is sold by Gold Medal under the "Wondra" brand. You should be able to find it with the other flours on the baking aisle of the supermarket. It comes in a blue canister rather than a sack like most other flour. It's good to have on hand, especially for sauces and gravy because it doesn't lump up. I've never used it for crêpe batter but I know Julia liked to use it for crêpes. I usually use AP flour.
FYI: Wondra is made from wheat and malted barley flour that are heated and dried out (a process called pregelatinization). The pregelatinization process essentially precooks the instant flour by steaming and heating it before drying. This process, along with being ground into an extra-fine, powdery consistency, allows the flour to melt into gravies and sauces without lumping or clumping. Wondra is lower in protein than all-purpose flour.
You are getting better and better in french! I'm very proud of you. Crêpe is exactly how we should say it, and you did marvellously
I’m gonna hate to see you say goodbye to this series. It’s been a blast. ❤️🇨🇦
As a Dutch person I'm watching this in pain haha, I've been making pancakes with all sorts of filling like this since I was a child, you definitely were a bit short on batter, another tip I'd give is to cut the more vegetables smaller and especially the more firm ones (in this case that'd be the bell pepper).
That way you should have relatively smooth pancakes that are more ideal for flipping.
But my most important wisdom to share as a pancake expert; a 'failed' pancake is the best pancake, if it falls apart a little bit or isn't perfectly round that means that you get to eat it in the kitchen while you're making pretty pancakes for your guests 😉
Making a misshapen pancake is therefor not a disappointment, to not have that extra 'failed' pancake is the real disappointment.
If you give your dried herbs a quick rub or two between your palms before adding to whatever, it will express a little of the oils and give them a little flavor boost. Especially helpful if your dried herbs are maybe not the freshest, which happens to me all the time.
Thanks for that tip!
I have never shouted so loudly to encourage the correct turning of the pancake. This is what cooking shows should be like.
Birdy
I swear your upstairs neighbor is related to my upstairs neighbor! Mine has a super loud rotating-brush head vacuum cleaner for bare floors as well. It's so lovely when it's not only loud, but vibrates your ceiling as well. :D
Would you ever consider making a 3 course Julia meal? Appetizers, main course with sides and a desert.
This looked delicious. Oh and for the flip, you put a plate on top of the pancake while in the pan flip over and slide uncooked side back into the pan.
That looked so delicious! 😋
That looks sooooooo good. Well done Jamie.
Hi Jamie, i love your videos - so cool how you struggle through the very complicated Julia Child recepies with that certain sense of humor 👍👍👍
It looks amazing!!!
OOOO! Sounds delicious 😋. You've got my undivided attention on this one! So I watched it. Thanks for sharing this. I will try it soon.
Loved the video! You did a marvelous job!
Love you as always ❤ Nothing like a darned good laugh at the end of the day 😂 . Thank you 😊
This looks so good, I might actually try a Julia recipe myself. Love your vids!!!
I have that cookbook and you have inspired me to get it out and start cooking love your channel 🙌
You are so authentic, and watching your expressions when you feel challenged is so entertaining! Your cooking is delightful and inspires me to cook. Thank you!!
Jamie, your videos are so entertaining and informative. I’m so glad I found your channel.
this loooks so yummy! i think i might try this!
This one looks delicious! I want to try this one. Always enjoy your show.
That looks absolutely delicious!! And your flips were great 😂
You rocked it!
I love your videos so much dude
I absolutamente love this series !
I love cheese and pancakes! Sounds like a lovely meal! Hope you're having a fantastic day Jamie!
Thank you so much for showing your fails! It helps me so much when I have fails in my kitchen. ❤
Thank you I grew up watching Julia and I absolutely love her.
i've watched almost all your videos in the last couple months. thanks for inspiring me to get out mastering and do some cooking.
😅 so glad we got another video so quickly!! You're always good for a smile.
Oh I will definitely make this. Love your cooking posts. You funny. Bon apetit!
i made these a few weeks ago! soooo good. 10/10 worth it
The French language is tricky, I'm in the same boat on the guttural R. And like you, even after 3 years. Just takes practice I suppose. As the saying goes, "If at first you don't fricassee, fry, fry a hen."😉 Loved this video today. Thanks, Jamie. You're the bright spot of my day.
Another great video. I would make smaller sizes like the American pancakes. Looks delicious.
Gran receta 👏
Yep, I'm definitely going to give that one a go and with your cheese of choice, that looked so good.
Absolutely Love this series! I have never even attempted one of Julia’s recipes bc I’m an intuitive cook. I’m guaranteed to ruin it if I follow a recipe 😂 but you inspire me Jamie! Maybe I’ll give recipes another try. Maybe 😅
Yummy! I'll try it. I've been making more diferent foods lately thanks to you.
Am just pretty damned grateful for this program.
You find the perfect music to your videos, Jaime!
Buen tutorial de preparación
That looked delicious and the flipping was hold your breath suspense !
You're so fun to watch 🎉
Entertaining as always! This one is going into my Toolbox. Cannot wait to try.
Thanks again Jamie!
Me too, need to purchase the cookbook.
It sounds good
great flipping!
Love Piperade. Had it a couple times while in Southern France - Basque Country, as either as a sauce or gravy/garnish to chicken or duck. While we had more crepes then I ever could of imagined, I do not remember (or paid attention to) this kind of dish. Might have been me and kinda being sick of crepes at the moment. However, I am intrigued by this recipe today and will try this one with my next Piperade adventure! As always, love your videos and your willingness to put yourself out there
Great job, as always! I usually find the recipes themselves really intimidating, but this one looks like it might be in my wheelhouse sans the flip in the pan - it would definitely be ALL over my stove top if I did that.
Yum.
Love the reusable waxxed cloth wraps 👌
For such a nice apartment, it’s amazing how thin the walls and ceilings seem to be.
Buenísimo 👏
Yes, easy. Something I might try with smaller pancakes as a side dish.
I want to eat it, it looks absolutely delicious.
Looks yummy
I had little doubt you won't screw up that flip and it's why I keep coming back for these videos!
this is one of the first recipes you've done that i actually might try for myself in its entirety instead of just lifting a couple useful techniques
julia forever!!!!!
The FLIP!! I don't bother anymore. I slide the crêpe onto the plate, invert the pan over it, and quickly flip the whole dang thing!! Works like a charm. LOVE LOVE LOVE your show. Keep up the great work!!
🫣 me when you flipped the crepe. Great job, it looked so yummy.
Wowzer, I love this man. Color me smitten!
Now that is some conviction!
Good old classic French cooking
I would eat that crêpe straight-up, no accompaniment needed! Great job, Jamie.
You speaking about the ‘cr-‘ sound in your outro is exactly how I felt through my years of French in high school 😂
Masterful flipping skills the second time around.🎉
Love your videos Jamie! I really didn't care how your crêpe turned out, cuz just watching you prepare and try to cook it was entertaining enough! 👏 & 💗 from a fellow Canuck! 🇨🇦
I know what I'm making this weekend 😋
Love, your work, thank you for sharing. On the plus side, you know that your up stairs neighbor, keeps a clean house, so your not likely to get bugs from them, see always a plus😅
Thanks for this French pancake rendition. I've been making Korean savory pancakes lately, so I should try these too. I flip the big pancakes by sliding them onto a plate and then fliipping it into the pan. Works most of the time but sometimes it's just a blob of pancake that still tastes good but not so pretty.
I knew savory pancakes were a thing, but have never tried one. This seems something worth trying. Thanks.
I have a metal shelf that magnetically attaches to the top of my stove. It gives me somewhere to store commonly used spices and oils and keeps spills from getting behind the stove.