Savory Crepes? Cheesy Chicken Crepe! | Chef Jean-Pierre

[@MustardKingCustard]

Hey Chef JP, Jack and all the other crew. How does it feel to run one of the most wholesome channels on KZbin? Most channels have quite toxic comments, but not here. This is mine, and many orhers' happy place. Great recipe by the way.

[@ChefJeanPierre]

We are truly touched by your kind words! Knowing that our efforts are appreciated makes all our hard work worth it. We feel incredibly blessed and humbled by everyone's compliments. Thank you from the bottom of our hearts!🙏🙏🙏❤️❤️❤️

[@bradjones5107]

What have you been putting in the Searches?😅

[@1tonybricky]

@@ChefJeanPierre we are blessed to have you Chef J P ❤❤❤

[@yokoyoko748]

@@ChefJeanPierre💃👑🕺💯💯🌻🐝♥️

[@lynneedwards3208]

​@@ChefJeanPierreonce again I could not get a comment box.😢 I wanted to say how much I enjoyed your little dance! (wiggle, wiggle) And I sympathize with Jack, having to smell the food and wait to eat! You're both such a joy! ❤❤

[@jeannemarieashman7254]

Chef, you shouldn’t worry how long your videos are. You have so many NEW cooks that need to see every step you do and say. Don’t apologize you are the teacher!

[@giraffesinc.2193]

AGREED!

[@aminyakunda]

It also helps with cooking in general. Knowing why you do something can be used in other recipes and situations.

[@Hullj]

Better for more experienced Cooks to be able to fast forward than it is to frustrate learning Cooks by not giving them enough information. You're a delight Jean-Pierre don't sell yourself short and don't shorten your videos and hijack

[@NorthernVirginiaTaxProfessor]

Here, here!

[@evgeddyvangerven6108]

Chef Jean Pierre is the real deal. Alot of people call themselves a chef on youtube, but this guy truly is. Great personality, and sharing his lifetime knowledge. Thank you Chef, you inspire everyone and myself, and entertain at same time.

[@ChefJeanPierre]

🙏🙏🙏

[@mike1968442]

Yeah a real chef who forgets an ingredient every video!

[@evgeddyvangerven6108]

@@mike1968442 you would only know that if youve been watching all his videos, and you've most likely been watching him because hes good. He always says you can leave stuff out or change it...up to you. Stay positive my friend, lifes too short.

[@AshChildOfGod]

​@@mike1968442 unneccesary comment but Guess what we love him and everyone forgets something every now and again get off the high horse

[@QBL11104]

As a father in charge of the kitchen for the first time ever. You have no idea how grateful I am I found your channel. You're going to be my KZbin professor though my cooking journey. Im looking forward to learning all I can from you 👌

[@giraffesinc.2193]

You found the perfect teacher! I'm already an okay home cook, but JP will take you to the next level, that is certain!

[@robinarrington5498]

You should also look up chef john.hes very newbie friendly!!

[@buckeyelady65]

Wise choice!

[@maudline]

In Denmark, we have savoury crepes too. We fill them with a ragu and bolognese type of filling, roll them up, put them in a oven-proof dish, put cheese on top and put them in the oven until the cheese has melted 😋

[@DeborahHMarks]

When I visited my penpal in France I had ham and cheese crepes. They were so good!

[@smoothbeak]

Any decade is good when Chef Pierre is around! I guess the good thing about now is that we can have this channel, couldn't do that in the 70's!

[@bamabillnc]

Chef, your videos are the best on KZbin. Not only are you entertaining, but I have learned so much technique from your fantastic explanations. My wife and I have both said that you just seem like part of the family when we watch you. That is so rare to have a personality like that in today's world. Thank you so much for sharing your talent and expertise with all of us.

[@ChefJeanPierre]

🙏🙏🙏❤️

[@andrewmucheke7045]

I have been a big silent follower of this amazing channel,as an upcoming chef I find it very educative,precise and easy to follow and the answers to the big Quiz "WHY" in every cooking step.Thank you Jean!

[@andrewmucheke7045]

@@ChefJeanPierre Thank you chef for sharing,this premium culinary knowledge.

[@Philipk65]

I have not seen savoury crepes in years, definitely a 70s thing. I wanted to thank Jack for his work with the animations and his little saying with the transition slides, makes the videos even more fun to watch. Though in particular his conversions from Fahrenheit to Celsius, makes the cooking a lot easier. By the way does anyone find themselves saying onyon instead of onion after watching Chef Jean-Pierre after a while? lol.

[@noreenconstantine4612]

We say onyon in our house now, too. It gives us a chuckle, making cooking that much more fun. When my son came over for dinner, he looked at me funny, though 😀😀😀

[@Philipk65]

@@noreenconstantine4612 It is quite funny the looks you get from people when you onyon 😂😂😂

[@noreenconstantine4612]

@ChefJeanPierre..-.. hi😃😃😃

[@catwoman2582]

Can't say it any other way now...😊

[@Philipk65]

@@catwoman2582 I'm still saying it like that months afterwards lol.

[@ThePeoplesCabana]

Merci beaucoup Chef JP. J'ai tellement appris de votre style simple et élégant. Since I retired from the Army I have been improving my cooking skills. I just found your channel about a month ago and have been doing one recipe per day. Tonight is Onyo ;) soup and tomorrow Key lime pie.

[@GB01]

I tried making this recipe for dinner. It came out absolutely fantastic, just as Chef Jean-Pierre showed. And it really is easy to make. I used aged Cheddar cheese. Everybody watching this video ought to give it a try. Thank you Chef Jean-Pierre.

[@ChefJeanPierre]

👍👍👍😊

[@buckeyelady65]

Did you wait for the crepe mixture to sit for at least a couple hours?

[@nanaman]

The 70’s were some really good times! Thank you for always bringing a smile 😊 Chef 👨🏼‍🍳

[@Javaman92]

I made this a few weeks ago and it was fantastic! I'm getting ready to make it again. Yeah, it was that good.

[@Isolden11]

I was just a kid in the 70s and not privy to restaurants and stuff - but say what you will, the food was delicious, hearty, and real!

[@MrKevin486]

I make seafood crepes with spinach, Asiago cheese and a spicy roasted red pepper creme sauce topped with lightly sautéed julienned vegetables at my Bistro a few times a year when I can get good fresh seafood. It's so good, and it sells like hotcakes! Great recipe Chef! 👌

[@itsfnmadness]

Fantastic recipe I had fun making it. It was outstanding. Look forward to making it again thanks for sharing. God bless you Chef stay well.

[@horstschattenhirn9081]

always liked to cook for the family but since I found this channel I'm LOVING it! thanks for all the inspiration and ideas Chef JP!

[@JDWixon]

You have such a nice way about you. Jolly and expressive and passionate. I feel greatful watching and learning thank you.

[@allthebest683]

I am a retired chef and quite a good one I must say! I enjoy watching these cooking videos very much. This one is superb! Very professional and goumet but presented in a way any beginner or experienced person can relate to and want to try. You make it seem "easy and doable" because of your encouragement and making it fun. This sauce is so very good! I wouldn't change a thing. Except to maybe invite you to share it with me!

[@Elizabeth-ju5dy]

I remember going to The Magic Pan for crepes every year with my Mother-in-law and sister-in-law. I loved the seafood crepes and a banana Chantilly crepe.

[@racheldelage5690]

Savory Crepes are a tradition in my family. Yes! I'm French/Italian. Learn to cook with my Mother! My Mother always "saved" few Crepes for desert and we ate with honey! Love you and Jack! 😙

[@Rick_Hoppe]

Chef, you’ve sent me back to the 70’s! I had a favorite crepe restaurant back then and THIS was my favorite dish! The place is long gone, but thanks to you, I can make it myself!

[@sheilamartin1577]

1970's food..yay!! Caesar salad, Coquille St. Jacques, Prime Rib and Yorkshire Pudding or Steake au Poivre and Crepe Suzzette or Rum Baba for desert. And we were thin. Nothing wrong with butter!

[@QUICKDESITADKAbyNW]

Wow Looks Sooo tasty and yummy food Thanks for sharing dear friend 👍💐💐

[@pearlpeter2350]

Alonwith your lovely recipe, I love the poster behind you... GOD BLESS AMERICA....

[@ChefJeanPierre]

🙏🙏🙏❤️

[@jeannine1769]

I can't wait to try this one! My dad was a chef and watching you reminds me of him and all the delicious dishes he use to make for us. Thank you for what you do and teaching people the right way to cook like I was taught. You're the best!

[@deborahamy1225]

“Quick, quick, quick, oh I think I got a hernia.” Hahahahahahahaha. I so appreciate your sense of humor, you are a true blessing to me/us!!! You have helped me more than you know, and I hope someday to cook with you in Heaven’s kitchen. And yes, I say one point and forget three too!! Thank you for your humility and humanness and showing us that it is ok to just be yourself. May God continue to bless you and yours!!👏👏👏👏🛐❤️🙏🤓

[@cleigh8753]

Chef JP,.. One of the tastiest meals I ever had was a Seafood crepe it was back in the 80's. On the menu they called it "Crepe Coquille St Jacques",.. The delicate crepe, loaded with lobster, crab and scallops and smothered in that yummy sauce,.. It was served in a "large boat dish" Oooh La La!

[@lawrencetaylor4101]

I laughed when Chef said Gruyère was "Swiss Cheese". I live at the base of the castle, and they have a bone to pick with Emmental. BTW you can make a diet version of a Mornay sauce and just use the holes of the cheese.

[@PetrLCustomHistoryCZ]

Looks good, I will certainly try it next time I pick some mushrooms! My Grandma made awesome baked crepes, filled with mushrooms, ham and cheese. Just put it on them, roll them and put them all in a baking pan, pack them tight. Pour some eggwash over them and bake it. Absolutely delicious!

[@anthonymcnatt3799]

Thank you for an amazing toasted cumin rosemary chicken enchiladas!

[@matthewdcarterarts]

My girlfriend and I watch every episode when we get off work. We love your show, your practicality, of of course, Jack!

[@michaelogden5958]

There is a Mexican place here that serves a "Mexican Omelette". Delicious! Their omelette base is actually a crepe like you made here. Now I know how it's done! Thanks, Chef!

[@barbarajohnson4926]

Thank you Chef for this awesome recipe ! Tried it yesterday and my whole family loved it ! I grew up in the 70s and remember crepe dishes being popular but they were sweet recipes , my favorite modern filling for crepes is Nutella . This filling being savory with chicken, spinach and cheese is absolutely delicious and comfort food extraordinaire! Love your show it is my and my family’s favorite cooking show ( as we all take turns cooking and looking for new recipes ! ) Congratulations on your growing following; it doesn’t surprise me , you’re a great inspiration!

[@robertlaffertysr.1621]

Chef, your videos and instruction methods have changed my cooking skills immensely. I've subscribed to and watched many other celebrity chefs, social media chefs and home cooks since becoming disabled 10 years ago. It wasn't until watching you and your videos that I gained the confidence I had been lacking. I used to stress over not having an ingredient, utensil or cooking vessel to the point that I gave up on a lot of dishes. Now, I cook with confidence and pride. Knowing substitution of ingredients, cooking utensils and cookware isn't going to destroy the dish has relieved the stress and made cooking fun. Thanks for all you do and share!

[@noreenconstantine4612]

I know what you mean. So happy to hear your story 😊

[@andyaspeotis589]

I think your continued insistence on the simplicity in cooking really does take a lot of intimidation out of the work; it makes the process for me much more relaxed and enjoyable. I very much appreciate that Chef.

[@78LedHead]

Always a good morning when I see Chef Jean-Pierre put out a new video. Makes my day. God bless you, chef.

[@silmarawilliams8404]

I'm Brazilian, but my mother was Italian, and you cook just like my mother. I identified with the recipes on your channel, you gained a subscriber! Congratulations on your excellent recipes!

[@lisawillis7378]

Back to the 70's indeed! I had flashbacks...my junior/ senior high school years, a real treat was to go with friends to the Magic Pan at Glendale Mall in Indianapolis, thinking we were all that eating at the fancy restaurant and leaving the tip with the tab on the table. Potage St. Germain soup and a chicken elegante crepe. Such great memories. Pity there is no restaurant that can do such things now. I may have to clear the calendar some day and give crepe-making a go...

[@ChefJeanPierre]

👍👍👍😊

[@joypolk3093]

Yummy! Will be making these crepes this week! Just to confirm…Mornay sauce is a béchamel sauce add the cheese and it’s a cheese sauce, & the addition of the egg yokes makes it a Mornay? So easy🤗

[@millersatthefarm8]

First thing I did this morning was turn on Chef JP. Start your day off right!

[@spiritoflights]

Jean-Pierre something that came to mind thinking of the 70's was Blancmange classic 70's which reminds me of when I made a coconut blancmange maybe 20 years ago a simple desert which was heating up some milk add sugar and dried coconut and simmer strain through a tea towel /cloth into ramekins and refrigerate until set there's no need for gelatin because of the starch in the coconut as you would know, it was such a simple thing to make my parents and their friends enjoyed it very much it's a nice memory that I have of them ❤ for the main I butterflied a pork loin made a sage onion and diced apple stuffing and rolled it up tied it and roasted it in the oven along pumpkin and potato steamed green beans and butter beans and French round carrots all my home grown vegetables at the time it was such a delicious meal, anyway the Blancmange was what I thought of it is so simple but you know just how to add the je ne sais quoi to any dish I thought I'd mention it. ❤ some food for thought 😊

[@StrayAnimalCollector]

I love this channel. Thank you! It has become my favorite.

[@vericagigic169]

I made it for family dinner. It was absolutely fantastic! Very simple to make if you follow the recipe, and easy to remember.

[@MrGravylegs]

OMG!! The timing on this is absolutely perfect!! My friends and I get together from time to time and have a fantastic dinner with each other! We have been talking about making a crepe brunch with both sweet and savory crepe recipes!! I’m going to forward this recipe onto the others in this group!! Just as I recently sent your crepe suzzies recipe out to the group !! Thanks Chef!! Thanks Jack!! (And others if there are more) Love your videos!!

[@barbarajohnson6252]

I love the fact that you "over simplify" for those of us that want to learn to be better cooks. Thank you for sharing your experience with us.

[@timothy4664]

The best savory crepe dish I ever had was at a small cafe in Cancale. I was traveling with a tour in my senior year of high-school. We spent a few days in Bretagne before going to our host families. We stopped over in Cancale for the day on the way to St Michel. I was with the only other boy from my school. I will never forget that afternoon. We had galette bretonne. The owner was an older lady who said her husband opened the cafe after ww2. He fought with the resistance along side Americans at the battle of St Malo. He had passed away by then but would have loved seeing a couple of American boys in his cafe. She didn't speak English well and liked that we used French with her. She got a kick out of my accent at times. I grew up speaking Quebecois. I tried to maintain Parisian pronunciation but I tended to lose it if I was in conversation and not concentrating lol. She was a lovely woman. That month was the best time of my life. I still have the poster I bought in Cancale on my office wall. This was 30 years ago. God time flies

[@DonPandemoniac]

Those crêpes are very similar to Dutch pancakes, a bit thicker but still very foldable. I've seen them topped with all sorts of stuff, from pulled pork and buffalo chicken to fruitcocktails with ice cream. This recipe looks like it is among the best of them. Can't wait to give this a try. Thank you Chef!

[@joshuapatrick682]

Crepe suzette? My favorite desert!

[@lovenpeace271]

Wow chef didnt take that long to go from 500k to 1.4m, you deserve every single one of them

[@ChefJeanPierre]

🙏🙏🙏👍😊

[@SCCL1000]

YAY! Crepes are a delight. In Boulder, CO, the Walnut Street Grille make seafood crepes. I loved them and worked to recreate the recipe. I did succeed, and long before I even knew of a Mornay Sauce. A fave success of mine. Thanks for the reminder....

[@karenmichael3130]

What makes these videos absolutely amazing is how authentic and real you are Chef,,and the humor,, food and humor in one kitchen.. jackpot

[@user-pz1wk1pr5i]

One of my favorite recipes yet… I loved the 70’s❤!!!!

[@thegodofpez]

You had me at “going back to the ‘70s!” 🤟

[@mikkimikki5376]

Right on! ❤

[@southrncharmed]

✌️

[@faithinverity8523]

Good one! But for those who don’t know, crêpes were a big deal in the 1970s.

[@ponalvsiki2254]

Were u in your 70s? Then u must be over 100

[@thegodofpez]

@@ponalvsiki2254 Not sure what’s worse, your terrible humor or the fact that you’re an adult that spells the word you as a letter….

[@delvinsjacques2667]

While I am only fallow chef Jean Pierre in KZbin because he is a real super star chef. Many people are using KZbin channels nowadays to cook, but I don’t know where they went to school to be a chef. For instance some of them are making soup: they put all of the veggies together to start the soup: onions, mushrooms, carrots , celeries so far everything and they add water. This is wrong .

[@CentralPlainsEnt]

Wouldn't it be great if everybody could love their job as much as Chef does? Thanks for all you do.

[@ChefJeanPierre]

🙏🙏🙏❤️

[@mattferguson9015]

I’m ashamed to say that I’ve only recently discovered this channel, but you’ve made a true fan out of me. I love your energy, commentary and your recipes. Keep up the amazing videos!

[@Annie-bi1sf]

My goodness, where have crepes been all my life??!! This is such a delicious recipe! I made it as instructed the first time and was so happy with it. Since then I've changed the filling veggies some to please people that are afraid of green things and it's still delicious, thank you so much!!

[@patricianeto5049]

I love your channel Chef JP. You not only show us how to cook delicious food, you teach us along the way. However, what I like most is that you make me happy and you make me laugh. You're the best!! Thank you! ❤❤❤

[@1tonybricky]

oh yeah, JP, Jack and crew my favourite days of the week!! you make me cook chef and we appreciate your time, love for food and expertise, you are amazing!! Love to your whole team and channel your passion for cooking shines through and I now have the same passion because of you xx

[@ChefJeanPierre]

Thanks so much🙏❤️

[@cjengland2365]

Yes, Yes! Please do the seafood crepe sometime. My mouth is watering thinking about it!

[@cassieevans5304]

Me and my mom love to watch you cook. Having quality family time with just my mother and me consists of us watching you cook!! Thank you

[@bradjones5107]

Nicely Done! You sure are a pleasant person to listen to. Congratulations on another fantastic show Chef Jean Pierre!

[@robertspencer676]

Would you ever consider doing an in-person cooking class once in a year? My wife and I would fly out from DC. You could pre-sell tickets. We love you. Such amazing recipes. I'm always cooking up what you make. Yum!

[@PawleyWalnuts]

This is the best cooking channel on youtube. Chef you are a pleasure to watch.

[@ChefJeanPierre]

Thank you so much 😀

[@PawleyWalnuts]

@@ChefJeanPierre Been watching for years and as someone who loves to cook, I find your approach so straight forward, down to earth and refreshing.

[@KENFEDOR22]

Fond memories of my late mother making this dish! I will bring this back to our dinner table in her honor!

[@DavidJones-oi4hz]

I love this channel so much. Great information. And I’ve never had so much fun cooking until I saw this channel

[@harrymann5523]

I have been waiting for savory crepes and today was the day. Thanks Chef Jean Pierre!

[@nataliarudaya1631]

I love the passion this chef shows every time he cooks and I love the way he says - don’t worry 🎉

[@oliviapure5328]

THAT LITTLE DANCE 😁

[@markdavis6875]

I’m a new subscriber . I’ve been watching for several hours a day for the last week . I actually cooked for myself today , it’s been a long time . I used what I had and ended up with a delicious meatloaf . I had defrosted ground chicken and ground chuck . I thought I had all ground chicken . You made me realize , it doesn’t matter . Use what you have . I bought all new spices today and tossed all the 17 year old ones 😀 Love the program and I’m learning so much . Thank you

[@Lavadx]

OH CHEF, that looks so good.... I'm going to try this on Friday this week, with a little bacon in there. I've got a couple huge spiney lobsters in my freezer too to make a seafood version, but that's for another night. Thank you SO MUCH CHEF JP, my family is so appreciative of what I've learned from you in the past 2+ years!!!

[@igor2978]

I make a crepe batter in a protein shaker. I am single and usually I make only a few so I can put the rest f the batter in a fridge for the next day. Just shake it again and voilà :) I forgot to say I love the recipe. Cheers!

[@rhondawileman1466]

Been watching a lot of your videos lately chef and i must say you are a WONDERFUL teacher! Need more people like you in this world! 💙🙋🏼‍♀️👏🏻👏🏻🥰👍🏻 Keep up the AMAZING work! I look forward to watching more of your videos! Thank you for the WONDERFUL recipes and techniques you have taught us. 🙏🏻🙏🏻 You are truly appreciated! 🙏🏻🙏🏻💙💙🥰🥰

[@curiouslyme524]

OMG, watching this is making my mouth water. I have to make this asap! Thank you, Chef Jean-Pierre!

[@TaniaEstes]

I LOVE how you give us options for making in advance & all the restaurant tips. ❤You're the best!

[@mrsseasea]

During the 1990’s I worked in a crepe factory, we made the batter by pounds; 100 lb flour 25 lb eggs, that all I remember, but it was cooked on a huge wheel, with round saucers all around the wheel, the wheel would touch the batter, and cook, then release, then we would package them.

[@richardterranova1252]

Thank you for the recipe i will definitely try it ! You have a gift a and you share it well which is all about bringing people to the table and community. I would call it the gift of hospitality. I will continue to pray for you and all blessings.

[@jaharireggae4296]

I did hear that savoury crêpes could be a thing, but I never actually saw one being made so this is my first time seeing a savoury crêpe

[@leacazara7819]

Make them with broccoli and other vegetables filling, or Just grounded beef, you can do with anything you like actually. Its a Very versatile recipe.

[@leacazara7819]

Strogonoff filling makes there crepes amazing 🤤

[@DirkusTurkess]

Your comedic timing is spot on. Bless you sir.

[@emom358]

There was a restaurant in the 1970s that made crepes on the outside bottom of the pan. I really loved the seafood crepes. Love your videos, please keep up the good work all of you.

[@sandyg8794]

Hi Chef Jean-Pierre! This looks amazing! This another recipe I'll be adding to my folder. Thank you so much for sharing! BTW, loved your "jig" while showing us how to flip the crepe! Priceless!

[@kimberlyolson4705]

You have developed such a "feel-good" channel!! I love to come here for lots of laughs and fantastic food /education! Thank you so much(-:

[@bobgray617]

What a great inspiration for today's cook. I chose shrimp and scallops and only left out the spinach as it wasn't handy. The sauce was the bomb and of course there was butter at every turn. You always make me a hero! Thanks Chef for another wonderful and crowd pleasing dinner!

[@primerib2928]

Chef JP, you always entertain me and I love your channel! Especially when you revive time tested recipes that have gotten lost😊

[@deborahgrillo9733]

I made these and they turned out perfectly. Thanks Chef. 👍

[@ChefJeanPierre]

Glad you like them! 😊

[@FrazierMtnCheese]

Crepes were all the rage in the 70's Nice to see them making a comeback. They are so delicious 😋

[@davidkucher5.0Coy]

What a great easy dish Jean-Pierre, love it. Between you and Jack and his little animated fellow you make a great comedy team, love the laughs. 😎😂👌👍

[@HappyArchaeology-mm4ng]

Love crepes. My mother taught me to make them around 10 or so.They are really good, with most fillings. Sweet or savory. We had a crepe pan in the 70s. Much easier. It was about 9 inches or so. Perfect everytime. A bananas Foster crepe, still my favorite. Making the filling and sauce, takes more time than making the crepes. A great food vehicle, to serve about anything in.

[@dianahande2052]

Thanks for a dinner idea. Looks easy yet filling. Can't wait to try this.

[@cleigh113]

What an awesome recipe. I used to have a partner who was French and I would make him crepe Suzette, he said his mother would make them for him when he was good- so I called them good boy crepes!

[@khalidosman8027]

Really great savoury option. My kids demand crepes often and I get tired of a sweet breakfast. I tried making savoury crepes before but it was always underwhelming. This is really next level. Can't wait to try it!

[@shwethaw641]

Long live Chef J-P 🎉, now we cant live without you 😺😻

[@ChefJeanPierre]

🙏🙏🙏❤️

[@roseconklin5392]

Thank you Chef Jean-Pierre, I am definitely enjoying the channel!! This chicken crepe dish is awesome!!!

[@kinggeedorah8953]

With you we are always going back in time and i absolutely love it. I also learn a lot which is a bonus.

[@ChefJeanPierre]

🙏🙏🙏👍😊

[@bigpoppapalmer13]

So happy to see a twenty-minute video! Always lovely to spend lunch with you on Monday, just wish I had that crepe instead!

[@giraffesinc.2193]

Oh, Chef JP, that looks fantastic! Jack must LOVE his job!!!! Love to you and yours from SoCal!

[@eordonnadandrea8216]

I did it Chef Pierre! I got in the groove, and I flipped that crepe just like you did. Thank you for showing me how.

[@ezedozitt21]

First time I have seen this dish! French take on Mexican enchiladas. Filled to perfection! 🐔🧅 mushrooms & mornay sauce 😋💯

[@michelleharkness7549]

Yummy 🤤

[@Justme77400]

My local French restaurant makes a Mornay sauce I could eat like a soup. OMG it's so delicious.

[@gregsdoodles4547]

Chef, thank you so much for your channel. I used to have a passion for cooking but lost a lot of it as life got busier. After watching your videos for the past few weeks, I finally dusted off the Victorinox knifes and got back in the kitchen. This past Friday I made your chicken cordon Bleu, zucchini julienne with sun dries tomatoes, twice baked potatoes and bananas Foster...everyone was blown away at how good it was and all I could tell them was, "butter makes it better". This weekend I'll be making creme brule and beef stew. I wish I was in FL so I could enroll in your school.

[@ChefJeanPierre]

👏👏👏👍😊