Jacques Pépin Makes His Famous Crêpes | American Masters: At Home with Jacques Pépin | PBS
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- čas přidán 19. 06. 2024
- Official website: www.pbs.org/americanmasters |
Jacques teaches us how to make the crêpes he once had as a child, and which he know makes for his grandchildren. According to Jacques, there is nothing easier than making crêpes. You can serve them with jam inside or something savory, like ham or cheese. Easy and delicious.
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1 tablespoon melted butter
1/3 cup flour
1 egg
1/2 cup milk
Salt
Sugar
Add some milk and mix, add the rest of the milk + butter after
Can you imagine going for a sleepover and getting a Jacques Pépin breakfast?
No. I would never want to leave
He makes his guest do some work sometimes.
That would be heaven! He's like the grandpa I never had.
I'd probably want to go for a sleepover everyday! :)
That would be phenomenal. I’d have to stay for lunch and dinner as well. Lol!!!
I love when retired master chefs give cooking lessons, they're always super simple dishes just prepared perfectly and effortlessly.
The best memories from my childhood was when my grandmother made me crepes with ice cream and banana. My mother was very strict and I always had to eat her healthy vegetarian food( she was Adventist) , but when I was at my grandmother she smothered me with cakes and sweets, meat dishes that was so good, and she was so full of love and kindness, and not religious . I miss her so much.
Religion, like all things, is good in moderation.
I understand.....my Grandmother was wonderful and taught me how precious life was. She left me with so many wonderful memories. 🍃♥️🕊
Isn’t it interesting how food brings up such strong memories for us?
How amazing to have such wonderful memories of your grandmother’s love ❤️
Me: Crepes for breakfast are too much hassle.
Jacques: By the time the butter has melted in this hot pan, my batter is ready. :D
Lmao
He makes everything look effortless. Actually, they're no more hassle than pancakes.
I make crepes at home and it is easy. It's just a little bit of work and of course Jacques makes it look even easier.
Funny most French cookbooks say to leave the batter rest for a few hours but he makes them look so good within minutes!
@@joaquimrabinovitch I was surprised since Julia Child always said to refrigerate the batter to let the flour completely hydrate, but she was also making a large amount of batter. Maybe with the small amount adding only a little of the liquid to start mixes it thoroughly enough that you don't have to wait. They certainly looked wonderful!
He is the greatest chef of our time. Not only does he cook and create but he instructs beginners in a way that gives them confidence. What a wonderful human being God placed on earth. 🍃♥️🕊
You may want to check out Stefano Barbato. He is an Italian Chef and also absolutely fantastic. Even if you do not speak Italian, you may be able to follow and reproduce his plates.
Greatest chef of our time?!? hmmm . . . . . .say . . . i got this bridge I can sell you cheap . . .
He's a national treasure and my favorite chefs of all time. He helped me develop the proper respect for ingredients and just food in general. I love to cook and it's all because of this wonderful man. Merci', Chef de Cuisine!!
I made this today, and I would say the crepe is too rich/buttery. I'll try a different formula next time.
@@thetshirtblog Here’s a bold idea for you: cut down on the butter quantity 🤷🏻♂️
"Usually the first crepe they say its for the dog. eh not for me I use the first crepe" -Jacques Pepin
I just made crepes from this recipe and it’s the *first* time my crepes came out looking and tasting like crepes instead of weird pancakes. Jacques does a great job of explaining every step of the way. Rolling and folding really helps when they come out an irregular shape too lol Also making sure the prettier side is the one that shows on the plate.
I'm excited to make these. They look spot on. Your comment gives me confidence:)
he had me at dessert fit for a king. I'm going to make these for my son tomorrow. and if he doesn't like it, more for me.
I mean they're okay, not anything amazing lol. Pancakes are way better imo
He'll like them. My 3 girls loved it when my mom would make crepes for them when they were little. My 22 month old granddaughter loves them now too.
If he doesn't like it you lean over him, get right in his face and sneeringly in an English accent say "You're no king *boy* !" and backhand the food off the table.
UPDATE: My Son loves them!
Cooking lessons from Jacques Pepin, the internet is a powerful tool indeed
Watched this video after dinner, still full. After he said, “a dessert fit for a king” he had me. Made them just as he said and they were amazing. Thank you
"Ahem, sir, it's forbidden to use a metal fork on a non-stick pan. What's your name, please?" "'Jacques Pépin?!', my gawd, my apologies, I'm the idiot, please continue."
You made me laugh!
I think he gets a kick out of doing it :) There are videos of him doing it going back probably three decades... He’s so confident and his touch is so light, you cant help but laugh it off :)
My daughter returns from France tomorrow and I'm making these for her first breakfast. I can't wait for her reaction. Thanks so much to Chef Jacques Pépin. Quiche is up next.
'Pancake Tuesday' or 'Shrove Tuesday' signaled the eve of the Lent Fast back in the Old Sod. As a child I remember my Mother using this exact same recipe for Crepes/Pancakes. I couldn't figure out why, years later, my crepes were so ragged - until I saw Monsieur Pepin in this video. I kept pouring the batter into the center - Doh! My Mom used to juice a couple of lemons and an orange and put the juice in a saucepan with a little butter and some sugar. Heat it until the butter melted and the sugar dissolved - spoon over each crepe and roll them up. Deelicious!
My mom used this recipe and made crepes a lot. One of her recipes was to fill them with ricotta and egg and mozzarella and make manicotti. They were heavenly. She loved watching Jacques Pepin and Julia Child when we were growing up --lucky us!
When I was a kid my mother, for a Lenten dinner, would occasionally make Hungarian crepes (Palacsinta) filled with homemade grape jelly.
True master of the craft.
Always loved watching Jacques at work, and still do today.
I tried this for the first time after buying a $25 carbon steel crepe pan and seasoning it with flax oil. Turned out really nice, golden brown, no sticking. Easy and a great dessert. The pandemic has meant happy cooking for me. Merci Jacques!
The consummate chef! Pepin makes everything look so easy! I can't believe I've been spending a fortune at a crepe cafe all this time. I had no idea they were so simple ro make!
Exactly, I have no idea why a crepe should cost that much. That’s why I make them at home and they are always better :)
Jacque--you don't know how much peace just watching you cook brings.
I am a big fan...loved you with Julia...loved you with Claudean.. and your lovely granddaughter... learned so much from you.. THANK YOU! and an incredible artist💜 and soul
What a man!
This the best way to learn the basics of cooking ❤️❤️
Jacques really is the bob ross of cooking. I walk away with knowledge and also the firm belief that if I scrw up it'll still be fixable.
A new series I'm over the moon thank you so much Jacques !!!!
I love these craftsmen who are proud of their work but modest about themselves.
In Eastern Block countries people also make savoury Crepes. With cheese/ham, minced meat, creamy mushrooms etc. They are really tasty, try it out. Leave one side slightly under cooked, let them rest and go cold. Once they have set, fill the centre with whatever you want (cheese for example), wrap them up from all 4 sides and put them in a medium heated pan. Fry until golden, but dont put the temperature too high, they will burn on the outside and cheese or whatever you've put in the middle will not melt/warm up.
Gotta love palacinke!!!
I've had savory crepes in France, too! Love the versatility. A friend gave me caviar for my birthday and I'm going to make BLINIs! Yummmmm My Russian tailor used to invite me in the back of her shop for blinis, and so I would always go see her just before lunchtime :)
What an absolute treasure he is. Thank you PBS!
It's so good to see Jacques. I grew up watching him. Wow...he makes this look so easy. I'm gonna try it.
He is an amazing chef and teacher. Every recipe of his I tried was very successful and is now a family favourite.
Hes so awesome... even the simplest cooking requires technique.... I met him 25 years ago... it was a great pleasure
Fantastic, simple yet with appropriate attention to technical detail in just the right places. Artfully and masterfully done. Thank you, Mr. Pépin!
We used to eat them with black rasberry or strawberry jam and crushed walnuts mixed with sugar!!!
Heck yeah 😀. Simply the best guy teaching us some real goodness. Thanks Jacque.
Love this recipe! Thank you Jacques!
Simple and beautiful. I adore this man.
This video encompasses everything Jacque Pepin, I absolutely love it! You truly are the best chef in the world, a real living legend! We love you Chef!!!
Awesome. Tried this today in a larger skillet with doubled the recipe. Kids loved it! Never been able to get pancakes or crepes right before!
Wow! This brings back memories. My husband, Chef Mastare from Sweden, used to make crepes for my son Hans & friends Lee & Chris
As always, Chef, you amaze and delight us.
This is on my breakfast menu for the morning. Thanks Chef Pépin
Tried it using your technique and it was delicious. Thanks
Just made them. They were excellent and as easy to make as Jacques showed.
Wonderful, wonderful. Thank you.
Wow. Made them. Delicious. So easy and simple. No fuss. Thank you Jacques. 👍👍👍
Jacques pépin is the perfect Chef everything he does is simple and unique and made with love. Merci Jacques J'adore tes vidéos.
Such a classic very simple but executed with a perfect technique merci Jacques mes enfants en raffolent!
The recipe and instruction were fantastic! I added a little vanilla extract which was lovely. I've only made crepes once before, ages ago and they didn't turn out well, but these turned out amazing. Thank you Jaques!
As my aunt used to say:"first crepe is like first husband: you need to throw him away".
aunt with cats I assume...
I love your aunt, hope she's still making crepes and breaking hearts!
Just replace husband with wife and you'll understand how sexist this is
@@TonyAlmeida610 Not really, it's funny either way. Lighten up.
Łukasz Hutnik 😆
My husband had made crepes for breakfast with lingonberry preserve for my son Hans & friends for breakfast after a sleepover. Sometimes he made them Swedish style, round, 2 1/2 inch in diameter. Lee still licks his lips whenever we talk about it. I didn’t think they knew it was a Swedish Master Chef who made them breakfast. 😊
Thank you Chef! God bless you and your family 🤗
At 40 this the 1st time using flour, I'm not a baker... but this worked out Amazing!!! Thx a bunch!!!
Thanks for posting this. I've made it a few times and my sisters love these. Still working on my technique, but great to have your instruction.
I love how practicing you are, thank you for share your knowledge with us. God bless you and your family.
Thank you for this recipe! You made my day! They came out perfect! I filled mine with cottage cheese and sweet strawberries, blueberries, and blackberries. I rolled them up and topped them with powdered sugar and whipped cream. Sheer heaven!
Thanks Jacques! Simple and delicious 😋
Thanks You chef. Only a genus can make thr complicated simple and easy. Thanks again sir.
Thank you, Jacques. Just made them your way and they turned out fantastic (most came lace :)) Thank you so much for all the lessons, you've always been my inspiration.
I've been making Crepes for years and I wanted to see how a professional master chef like Jacques makes his batter and then spreads the batter in the pan. Boy have I learned a lot from this video. Thanks for the upload.
Thanks for this. We just did up a few batches this evening. Main course filled with grilled asparagus and some grated parmesan. Dessert course with banana and grated dark chocolate.
Love this guy.
Simple and easy to make; I'm trying this recipe today :)
That’s looks delicious!! Tres Bien Monsieur!!!
Thank you Chef .. my Mom followed your recipe ..she was happy with the outcome 👌
Made again today using BROWN flour. Obviously came out a little thicker , but still delicious. Filled with fried apples, strawberry and raisin mix. I love this simple , No fuss full proof recipe. It’s quick to make. My grand kids love them.
Love these videos! He makes it look so easy & guess what it is!
Thank you! My children love it!
Made these and although I kept burning my fingers turning them…they were really good!
He makes seem so easy. I need to try making them.
Made this morning easy as! Just added a little more milk to get the runny consistency. Prepare all the fillings before making the crepes.We had one with salami cheese and 2 others one bananas-strawberries cream &. another just squeezes little lemon juice
& caster sugar. It is so easy & delicious
This is my favorite recipe I like to make for breakfast
love your recipes
Excellent crepes by the master. Just fixed for the first time this morning following this exact recipe and they were delicious. Amazing crepes.
dude: i'm so glad i watched this! i had no idea it is this easy! i'm certain with your technique, anyone can do this ❤️🙏. i''ve just always thought this is too figedy for me to mess with.
When I'm asked which stream service do I prefer... I always say CZcams (premium, in my case, but i loved it beforehand as well)... because of these amazing , lovely , heartwarming channels like this one (though there's nothing like this or no-one like Pepin)
The first time I made these....SUCCESS. The second time I made this was the Suzette; oh my goodness, I was hooked. Thank you Mr. Pepin for teaching me how to do this.
Great tips Jacques thanks!😀
This guys is the Master !
Every time he ends a video by saying Happy Cooking, I answer out loud: Thank you, Jacques Pépin!
My mother used to make these. We would call them "les petits cochons". One of my favorites.
You my dearest chef are the best.
Thank you! It really was as quick and easy as shown in the video! At last I have tasty crepes without hours of labour...
Made these tonight, delicious!
Have been making them forever, but that tip, pour to the side and quickly swirl - now that is GOLD. Merci, Maître Pépin!
Thank you for your recipes, I love crepes,.
my daughter loves crepes, usually with sugar and lemon. I'm going to try this technique with her her next weekend, with her doing the cooking. Tack!
My dad always made crepes for me too and I know his recipe but this is amazing for one for two servings. my dad always made it for the whole family bit much for a single person, but we still want crepes. Iv made many a recipe for crep this always comes out amazing! Yes best recipie ever for 6 crepes try a bit of African bush honey with cardamom powder and lemon oh man oh man! Lush!
Ya see! you dont need to let it rest for 2 hours as some recipes say. Thats why i never made them, this looks simple and was informative, will be trying this now. thanks Jacques.
Beautiful Chef Pepin!
Very detailed especially with technique
Bravo Chef 👩🍳
quel chef talentueux!
Thank you Jack!
Thank you, Sir. I just made my 1st batch of delicious crepes. They cam e out quite well.! Thank You!
I put berries and jam in my crepes. Its so easy and quick as a desert.
Simple...easy...versatile.
Thanks for sharing 🌻
“ Fit for A King “ Thank you .amen
LOVE LOVE LOVE this
How nice of you.
Excellent!