A soufflé...INSIDE A CRÊPE. Julia Child killed me with this recipe!

This is Julia Child's Crêpes Soufflé Mariposa recipe from the Way to Cook cookbook.
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[@drewburton8129]

I never tire of seeing your angelic helper drop bowls from heaven.

[@goldendino5498]

I agree

[@patrickgomes2213]

It's Vadic's portal system… (Star Trek reference. I'll see myself out.)

[@adamshinbrot]

So you guys don't know how he does it either?

[@Bonzulac]

I tired of it.

[@theoriginaledi]

I love it because it's a super fun little device, but also because I enjoy seeing the skill of the edit. Both things make me smile every time.

[@kirandemoonrise]

This is my toddler's favorite KZbin channel. She's very invested. Calls it "cooking!"

[@ClurTaylor]

She’s not wrong, it is indeed cooking!

[@molliewatts6445]

Adorable!!!

[@AllenDumas]

Exposing me again mom. Ughh!

[@safahmie]

My son calls it making. I bought him his own knife set thing. Designed for kiddos. He loves to "make" but once the cutting/dicing/chopping and kneading is done he's no longer interested. I was hoping he'd actually stop being afraid of food and start eating if he cooked his own food.

[@lovecraftianhitchhiker350]

​@@safahmiemaybe he will become one of those thin TV chefs

[@dianesellgren6215]

I made this dessert in the early 80's. It was delicious, but never made again. 🤷 I watched Julia make it and thought I can do that with the confidence that only a 22 year old can have. Love watching you!

[@Winterz54321]

Very cool! How did yours turn out??

[@dianesellgren6215]

@@Winterz54321 If I remember correctly it looked alot like his. But not sure I remember if it was that huge.

[@evil_bnuuy666]

22 year olds used to have confidence in themselves. damn

[@samanthaquinn3003]

You need "Bowl Me" merch with like a falling bowl into outstretched hands.

[@amandafeliciano542]

Yesssss please!

[@gardengatesopen]

With someone vacuuming above it! (Like, just the lower half of a person)

[@thesinfultictac5704]

Yes I would love it

[@Ang19692]

And the refrigerator making noise in the background too 😂😂😂

[@gardengatesopen]

@Aubin Gren You mean - The fridge, aka Mr. Cool = TALKING!! 😄😄😆😂😂😂

[@washoe1985]

I love the excitement when the Silver Fox appears. I have a white Kitchen Aid for which I also have feelings of affection. I think I’ll name it the Snowy Owl. Thanks for your videos, Jamie.

[@bahhumbug9824]

I'm hoping in the future Jamie puts his videos that involve the Silver Fox into one collection because I just got a Cuisinart stand mixer and have spent hours going through his vids (there's a LOT now) and many that think would have it, doesn't and vice versa.

[@Jenmeme]

I was super into baking for a Long time and was so thrilled to get a kitchen aid mixer. I still have it and I call it "My Precious" lol

[@vhodgdon]

I made this recipe but we called it maple crepe souffle in 1992 in vermont in a tiny inn. The chef knew Julia personally. I met her once she was a delight.

[@sheasheasheashea]

Ok really weird question but as someone who was in Vermont in 1992 (and other years too lol) in a tiny inn that had the most bangin food and I legit can't find it having ever existed online... do you mind divulging the inn's name? Just curious.

[@vhodgdon]

@@sheasheasheashea Sure it was the Windridge Inn then Called the C'hevel D'or owned By the artist Alden Bryan His son was a judge in Vermont. Smokey I believe his name was. I grew up in Jeffersonville My grandmother was the innkeeper for many years, then it was taken over by a Chef Named Eves Labee I forget his last name I worked for him also.

[@kealleymayhew19]

I really love that you show us your failed attempts, some people make things look easy and in reality it's not that easy. I admire you're honesty and you're determination to not let it get you down and to just try again.

[@paulc.cowanjr.9499]

Keep on keeping on Buddy. Looks great !!

[@afroborilafemme]

I can’t even imagine how long it takes you to film and edit these videos, but I really enjoy every second of them!

[@Skrittle21]

Probably about a week

[@kennethallen9672]

I’ve noticed pastry cream clumps because the flour immediately sink to the bottom and starts thickening. So if you’re not on low heat, and not stirring vigorously and reaching all the way down to the bottom and around the sides, the clumping flour remains undisturbed and clumps away. Using a lower heat and never allowing the flour to settle on the bottom has helped a lot.

[@Augustus087]

Julia put this recipe here knowing that one day, you would attempt it.

[@BuzzFabs]

And since you did, I can skip it! 😂

[@AsmodeusMictian]

I swear all of your videos seem to be their own mini-story arc. There's trials, there's tribulations and then...(usually) VICTORY!!! Nicely done, good sir. Those look delicious! Thanks for the awesome video =)

[@nomadmarauder-dw9re]

Jamie and Chef John should hook up. John's motto: Never let the food win.

[@beth-eileenwalker8579]

Best words ever said by a man "save that for the Mrs." Love it!

[@haikuhsu]

I seriously bust out laughing nearly every minute watching your vids. You have so many great gags and catch phrases. The "Silver Fox" jump is quickly becoming my fav.

[@Bloodhawk713]

His "I'm not driving" gag is my personal favourite.

[@arlysveen706]

@@Bloodhawk713and it slid out of my mouth without thinking when my son asked if I wanted some more tri-tip,”why not! I’m not driving!” Follow by a stunned silence and then laughter!

[@gardengatesopen]

Y'all are making me laugh all over again!! 😁😆😆😆

[@janiceervin428]

😂😂😂😂

[@bahhumbug9824]

I just got a red Cuisinart mixer and in honor of Jamie I'm going to start calling it the Redd Foxx.

[@mmmhorsesteaks]

A trick to be able to keep eggs from making big lumps is to add some cornstarch. The carbohydrates do something weird to the proteins that keeps them from seizing up as much.

[@ajohnson153]

I'm also wondering if some of those lumps were the almond flour. I know that for macaron you want to blitz your almond flour in a food processor to make it as fine as possible.

[@southernparadise9896]

@@ajohnson153 yes! The flour needed to be sifted and he also should have used a wire wisk the entire time it was on the heat. A spatula or spoon just pushes the ingredients around.

[@ReginaldtheTofu]

You drank the liqueur from the spoon and I had a heart attacking thinking it was vanilla extract 😂

[@mmmhorsesteaks]

Almonds and lemons are just a magical combination.

[@cled3600]

Yes! And not a combination that immediately springs to mind.

[@mmmhorsesteaks]

@@cled3600 it is somewhat common in italian desserts if you're interested.

[@mackdog3270]

I found that if you use a flat bottomed measuring cup when making crepes, if you dump the batter in the pan then smear it around with the cup, it makes nice, even crepes.

[@theoriginaledi]

When I think of the very first crepes this man ever made, and then see the beauties he made in this video... wow. Just one of the many ways this channel demonstrates how much difference practice and patience (both in very large quantities, of course) can make to a person's skill.

[@bahhumbug9824]

It's no accident he invoked Jacques Pepin's name. There are vids where he literally makes crepes in seconds. The man isn't a legend for nothing.

[@Susan-cooks]

Back in the 80s I owned an electric crepe maker. The batter was put into a shallow dish (I used a glass pie pan) and the heated electric unit was dipped & flipped...perfect crepes every time. Julia's TV series made crepes very popular back then. Watched her every Sunday on PBS.

[@aimeewynhausen9924]

I bought the magic crepe pan that was advertised on TV in the 80s. My mom was PISSED because apparently I bought it COD so she paid and made me make crepes - I was like 10. Still have that pan. I need to make some crepes!

[@memahselfni]

Hey, I made that cinnamon toast flan from the other day. It was phenomenal! Thank you for the inspiration!

[@glenysbaltimore7711]

Love your videos. You always admit when something has gone wrong and, better yet, take the time do correct or do over. And the proof is in the pudding. You are pretty much always really pleased with the result. I just ordered a copy of the book you used here. I’m willing to bet that you have single-handedly boosted sales by a lot! Keep up the great work.

[@LPdedicated]

I discovered your channel a week ago and I've been hooked ever since! I can't get enough of your content!

[@MichelleTaylor-ku9nc]

Me to !!

[@SamSolasdonSaol]

Pro tip reciprocation: Use that bread scraper in your sieve strains and for much more efficient/effective folding also. Happy cooking & collaborating Jamie. 💞

[@judy3333]

I don't know how I found you, but have been thoroughly enjoying a marathon of your videos for the last week. I wish I had your courage in the kitchen!

[@cled3600]

Stunning. Hard work, do-overs of a step or two,running commentary that keeps us all up to speed... and the result is a truly stunning dessert that looks delicious. I swear, I can almost taste it from all the way over here in the Middle East! Bravissimo!

[@janiskara6564]

Fabulous episode as always. It’s such a treat to be on this culinary journey with you. I remember all the different kitchens/apartments/cities and the progress you’ve made is so impressive and inspiring, not to mention highly entertaining. Big kudos for being brave enough to try anything, but must admit that the desserts are always my favorites. Keep it coming. You’re making a whole lot of folks happier in the kitchen and happier in general. :)

[@danielsantiagourtado3430]

Yes! Your Souffle videos are among my favorites man! Such a classic and fancy dessert! You're the best!

[@robertkeffer3361]

Wonderful! A couple suggestions...use a bain marie when making the custard, as it will lower the temperature and help avoid lumps. Also restaurant supply sells elegant stainless steel platters etc.. that can go right into the oven and then right to the table. Excellent job as always.

[@macsarcule]

“I don’t care about the mess, I care about the crepes!” I want this on a t-shirt. It’s everything! ✌️🙂 Literally stood up and cheered at the end, this is awesome!

[@mariannnnnnna]

1k views in less than 15 minutes yasss anti chef nation lets go

[@sallycapotosto6927]

I just learned from Chef John today that if you don't have Cream of Tartar (I don't), you can use a couple of drops of lemon juice in your meringue.

[@MadameX_]

That’s how my mom made merengue. Or she used white vinegar.

[@etienne8110]

I think this tartare mystery powder is typically american. Never saw it used anywhere in Europe. There is tartrate cream that is sometimes used for meringues but it is not a common product you ll find in people s kitchens. Just like we don t have vanilla extract or almons extract. We either have Real vanilla or vanillated sugar for crêpes.

[@johndaniels750]

this is like my favorite series ever

[@planatiasibotx7177]

This crepe soufflé should have been your 100th episode!! It looks spectacular!

[@anne-marie9842]

That dessert looks so yummy and the whole video was a delight to watch. Thank you Jamie.

[@maggiebonnett4034]

Dear Jamie, so sorry about your first crappy crepe, I hate laughing at a man when he's down 😂😂😂BUT! What a triumph the second turned out to be. You deserved your victory roll my dear, hope the missus liked it too. xx

[@VidRackoff]

I really appreciate the way the presenting, cooking, and editing all come together. A delight every time.

[@xlucky1373]

Gotta say, once you put that strawberry sauce in the plate, all I could think of was a couple folded over omelets surrounded by ketchup. 🤣 Seriously though, I love making me some crepes and will make them for my future children someday. Overall this dish looks delicious and I was happy to be here for every step of the journey.

[@AlanStamp]

I stumbled upon your channel and was delighted that I did. Your original and realistic take on how we develop culinary skills is a sheer delight to watch. I've been watching JC's 60s show on KZbin for the past few months. I thought to myself, "Oh, that's pretty straight-forward. I think I could cook that." Only to watch you struggle with some recipes and knowing that what Child did was make the difficult look easy. In reality, making puff pastry is an acquired skill, like many of her recipes. However, you bring what Child did not; great humour, aspiration and inspiration all tossed into one frenetic, mess-filled endeavour with a (mostly) successful outcome! Great viewing and as enjoyable to watch as it must be to eat! The food, that is. Thanks a bunch.

[@christopherkarr1872]

Excellent work, Jamie. The cook (discounting the souffle base debacle) went perfectly. And using what appeared to be the base of a springform pan as an improvised spatula? Inspired rescue.

[@lthegudtimzrolxx]

Storing your bowls on the ceiling is surprisingly genius

[@amandaredd3057]

Look at you, Jamie! You're just rockin and rollin along getting better every time ❤

[@ajohnson153]

It's so much fun watching your confidence in the kitchen grow as this series goes on.

[@vap57]

I love your Foster Hewett, "He Shoots, He Scores!" reference.

[@ian3314]

Man, your videos are so good. Nothing more relatable than when in some of your videos, something goes wrong, then complete silence for 5 seconds followed by #%$^!

[@rebeccaostertag2614]

You are the most entertaining chef I have ever watched put together a master piece! Thanks for the being you. Laughing is a cure for all the world’s crap.

[@LouieLouie505]

There are different mesh screens for sieves. I would suggest always have two- one fine and the other is finer. They are not expensive.

[@SamSolasdonSaol]

Settling down with a delish Cherry Clofoutis to watch this one. Excellent timing Jamie! 🌟

[@teresahodgkinson3216]

You saved some for the Missus!!! I am so proud of you!❤

[@SamSolasdonSaol]

"First Pancake" epiphany achieved. So cute to watch. Teehee 😂

[@nebkhperura]

You make my day, always. My sides are splitting. Love your authentic and natural approach. Keep it up🎉

[@thierribardini]

The way you cook crêpes is perfections. We can see all of your experience with the pan. It's beautiful.

[@pjg6019]

I've been catching up on your early videos, it's amazing how far you've come. You're culinary instincts have really kicked in. Bravo.

[@bahhumbug9824]

He also has a way better kitchen now.

[@Ruth695]

Fold in the souffle mixture using a figure eight 'motion'. That way all of the ingredients wil be mixed well. Remember to fold in lightly to keep as much air in the mixture as possible. Love your videos, always make me smile 😃

[@davidstandeven5250]

Fun fact: Kirsch liquor is actually German, from the black forest region of germany. So there's no need to worry about whatever nonsense French pronunciation they came up with. Kirsch is German for cherry, and the spirit is called Kirschwasser in German.

[@davidcomtedeherstal]

Kirschliqueur is deffo something different from Kirschwasser or Eau de vie Kirsch.

[@rosechardonnay5351]

Kirschwasser means "cherry water" in German.

[@ChristinaVVM]

Is that why a Black Forest Cake is decorated with cherries?!?!

[@davidcomtedeherstal]

@@rosechardonnay5351 Not really. It`s a word hard to translate correctly.

[@darthplagueis13]

@@ChristinaVVM Yes. It's a chocolate and cherry cake.

[@glennlaroche1524]

I miss the "Crowd cheer" sound effect for the Silver Fox, tho.

[@callioscope]

Another great video! You continue to keep it interesting and fun. Thank you for creating great content. Please invest in a cake lifter (it’s round like that black metal thing you used, but stiff, and with a strong handle) and/or a large and an extra large OXO Good Grips Flexible Turner. These days, I mostly use the two flexible turners in tandem, but all three eliminate anxiety for precarious removal or turning of delicate baked goods/desserts. And for cleaning your utensils, dishes, pots and pans, etc, may I suggest a thing called a Sponge Mommy?

[@Pressbutan]

I really love watching you slowly go grey trying to follow Julia. Glad I’m not alone

[@reno_at41maison]

I love your Julia's episodes!! The best of the best 🤗

[@panchit0z]

I absolutely love the dry sense of humor. And the cooking too.

[@Oanjoexterminador]

I've downloaded the Julia Child's cookbooks since I started watching your channel. Gonna try that almond soufflé.

[@midnightwithme]

That looks like... crepe? You crack me up, perfect Friday treat with a glass (bottle) of red - I'm in Europe so it's late enough that it's not a problem I swear!

[@cathyblasco4497]

As Jamie says, "I'm not driving."

[@suelyons6254]

Glad it tastes better than it looks. So enjoy your video's, ALWAYS entertaining. :)

[@marketads1]

Could you be responsible for bringing back the jazzy bossa nova? Each week you treat us to a trip around the world thru music (French marching band segues to Brazilian cool-when the oven door is opened)…recipes, accents, liqueurs, sweet/cheeky double entendres and the best editing of all the elements together that make your vids move and entertain and satisfy. A Webby to you, kind sir!

[@th4tw3irdg1rl]

I have literally always made crepe batter in a blender. Simplifies the process so much by guaranteeing 100% thorough mixing.

[@debrascott8775]

How did I miss this episode?! Just wanted I needed today.

[@PuentesRE]

Crepes on point, Jaimie's instincts have developed well, esp when he's believes in the skills he's learned. He knew the first soufle really wasn't up to standard and didn't give up. Sometimes it's just heart and sheer will to make something satisfying and way better, you can point at and say...that's good. Big respect. Unusual looking dessert for sure, the thicc and thin of it all, lol. Looked really tasty. Chefs prerogative to nom the extras or test crepes, of course. Loved how he acted like it was a full on demonstration of technique. 6 minutes to break a plate, I can do that in less time..thus paper plates are me and my two left hands' best friend.

[@reneechang9509]

I love watching you rise to the challenge of Julia, Child Recipes. For the crêpe batter, just make it in the blender, like, in your vitamix. Definitely pay attention to anything Pépin says or does.. I love to cook and watch other people cook. Again, love your videos.

[@wwundt1747]

For Crepes, I have found the best method is to use a blender (I use a smoothy blender with individual serving cups). It breaks up with flour better than running it through a sieve. Plus, with the smoothy blender, the individual 'cups' are perfectly sized for one recipe of crepe batter.

[@supermom_cherry7583]

You are very brave to get into the unknown territory.... I would never try such a crazy recipe 😃

[@mar1na1993]

Spinning bowl is my favorite character!

[@rokibell]

I just wanted to say thank you. I truly enjoy watching. I am a huge Julia Child fan from watching black-and-white reruns when I was young. Word of advice, messes are for future Jamie to deal with. Would love to see where your bowls actually come from. Thanks again. Keep up the good work.

[@davidp2888]

This just turned into a great afternoon. Now I have something great to watch later.

[@indie-cloud]

I look forward to these vids every week! Love your happy energy and willingness to try difficult things, and take mistakes on the chin. The soufflé crepe looked amazing and I’m so impressed you tried! What a combo, I’d find that way too intimidating.

[@amullerdvm]

Little advice from someone whose been making crapes all her life. Hold the pan in your left hand, in your right use a bigger ladle, and as you pour in the batter spin the pan, that way you can add exactly how much batter you need, and the rest just stays in the ladle that you put back into your bowl. :D Also try air flipping, its so goddamn fun!

[@lovemacross123]

I mean this in the nicest way but Jamie looks just like me at 6 nervously moving the pan around to make a good crêpe. Growing up in Belgium, crêpes are basically the Sunday’s breakfast for kids (just like American pancakes are in the US, I guess) and I have a lot of fond memories of me and my dad making them together. Loved that clip!

[@aliciaholborn6748]

Sometimes when I’m watching you take a bite I find myself wanting one too. This dessert is one of those times. Looks delicious.

[@-Reagan]

A crêpe tip: when you have done a few crêpes lower the heat or turn it off for one crêpe - this accounts for the rise in heat. When you make a perfect crêpe the stovetop is generally still reaching temp so, by the time you’ve done two, you’ll need to adjust. Better too low than too high. It takes skill to turn them with your fingers. If you’re not comfortable touching the crêpe in the pan due to heat: Use a spatula and/or tongs with smooth tips and a gentle touch - not metal. You can lift with tongs and place a turner/spatula beneath to assist in flipping the crêpe; this holds some of the weight, preventing the thin dough from tearing by its own weight. It does take a bit of coordination 🥞 A soufflé tip: If your milk is too hot when it hits the eggs, it could cook them or curdle your mixture. This is probably why the first soufflé didn’t turn out - the grainy texture was curdling. Dribbling the milk made a smoother batter, it allowed the mixture to adjust to the heat and disbursed it, and dribbling disbursed the heat from the milk, as well. Otherwise, keep the flour incorporated and dont let it sink or it will form a skin on the outside when baked, which might be another thing that happened.

[@MyKeturah]

the spinning bowl gets meeeee

[@TheNinnyfee]

The first pancake/crêpes etc is for the dog because often the batter hasn't rested, the pan isn't heated well and the cook isn't yet in their rhythm. ❤ The clumps in the mix likely occurred because the mix was a little too dry. And you need to use a whisk for stirring. Constantly, truly. The sieve was a great helper though! And I absolutely understand that you needed to focus first.

[@nadhiffqodri]

I'm waiting to your "BOWL ME" thing, I'm addicted 😂

[@Aninram1985]

Looks like a butterfly, hits like a treat :) Well done!🥊🍮

[@nancy9704]

Hi Jaime. Thanks for attempting all of these recipes. Some of them are way too daunting for me, and I consider myself a pretty good cook. I might make some of those beeswax covers. They look amazing to use.

[@pjef1956]

Jamie !! The Crepe Master ! WOW! Even your first one was good, aside from the melted butter in the pan. KUDOS !

[@TaraFinlay]

I can't hear their vacuum over the sound of my refrigerator and my existential dread. I also love your heavenly bowl-dropper, and of course, The Silver Fox ™️

[@valeden4725]

Love your show. My favorite crepe recipe is Julias Crepe Vegetable Gateau it is gorgeous and delicious, I have made this for so many special occasions.

[@Rogerramjet4321]

It looks scrumptious

[@sallysmith8081]

Loved this episode. Favorite part? When he chopped the lemon (16:29) on the second try, it was magnificently hilarious. Thanks, Jamie!

[@zsandmann]

The Haunted Bowl is my new favorite J&J character.

[@testbenchdude]

Enthusiastic upvote. Thanks again, Jamie!

[@cathrinejohansen7506]

Herregud,jeg elsker måten du lager disse matprogramene gutt!!🤣❤ = I love have you make this food programs man!!🤣❤ From Norway

[@ronskopitz2360]

I’m jealous - I bought that brand of kirsch about 25 years ago, but haven’t been able to find it in Georgia since. I’ve been very sad since it ran out. It is AMAZING, and so much better than the typical liquor store crap!!

[@TrainsFerriesFeet]

I always look forward to a Jamie video.

[@colinhendry6116]

Love the episode as always. I had never heard of sieving crepe batter though! If you take time to add the wet ingredients in stages, then sieving shouldn't be necessary at all. Looking forward to trying this this weekend.

[@krankarvolund7771]

I've eaten a lot of crepes in my life, and it's the first time I've heard of water in the batter ^^' I respect Julia but if I was to make that recipe, I'd swap the water for milk or beer XD

[@LouieLouie505]

I never used water either, but 4 of first 5 recipes that showed up in my Internet search use water. Surprised me.

[@krankarvolund7771]

@@LouieLouie505 Really? I searched for it, I had to add "water" in the search to found recipes with it. Some with only water XD Maybe it depends on the country, I searched in french ^^

[@LouieLouie505]

@@krankarvolund7771 “… maybe it depends…” Oh absolutely it depends. Algorithms and language etc will give different results all the time.

[@breadpilled2587]

Yay more Julia!!

[@leighalmond4128]

You mastered the dish! 5 stars!

[@chirpXL]

Do you ever think that the people above you can hear you talking to yourself and they start vacuuming to drown you out? 😉 Great video, as always, Jamie. I wish I had that soufflé right now!

[@TLadret]

Awh Jamie my sweet, sweet boy. Crepe batter should be the most simple thing to make, I think Julia is setting you up for failure on this one. I’ve been making these for years (I learned in a French restaurant where I was an apprentice) and we just threw all the ingredients in the blender. So easy! I can’t tell you how many crepes I would have made every week when I was in the Garde Mange section of the kitchen. 😜👍 You’re awesome my friend, you make me so proud!

[@jvallas]

Try making crèpes as your shell for the ricotta filling in manicotti (instead of standard noodles - you roll the ricotta inside the crèpe. I love them so much better. There are recipes for it online. I got mine from an Italian buddy, but the one I've seen from the Sopranos cookbook is nearly identical and really good.

[@relax2dream164]

I love lemon desserts! Yum! I’m confused about the lumps in the first soufflé batch but the end result c’est magnifiqe❤️🇨🇦