Crêpe Suzette - Bruno Albouze

Bistro's best classics...
To get the full recipe go to brunoalbouze.com
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[@lenaamin8017]

I don’t know what I love more, Bruno’s cooking skills, his soothing voice, or Bruno himself. Maybe all 3. Merveilleux!

[@sisicestvrai6808]

Ha ha ha

[@claudialp5223]

yes, but 1st Bruno

[@alejandropineda7280]

Hi Bruno. I'm only a child, but I'm so impressed about your job in every recipe. Hope one day to meet you.

[@nevergiveupdearfriend7289]

Are you still a child who like his recipes?

[@AnhTruong2024]

I am also impressed about his chef career. To be a chef, you need to eat well to know what is the good food before cooking for other people.

[@ethanj1598]

Bruno's the best producer of youtube videos and movies in general in top of being king of the kitchen :) THE REAL DEAL BABY i like before i watch :) never disappointing

[@yeewayeewa]

To be honest with you Bruno! You're the best Chefs of all. I love all you receive. ..

[@ghw7990]

Love your channel. Love your recipes, very elegant, delicious, clear and easy to make. Keep on ! Thank you!

[@joshuaperry4112]

Brings ya right back to school. What a classic.

[@Allybugification]

We made the lemon and orange crepes at university where I studied as a dessert chef!! They are so yummy and yours look delicious! Especially when the crepes are thin enough to be crispy on the outside AND soft. :)

[@jefsti]

This video is about crepes, not creeps. Fuck off.

[@bruklynzprincess]

Why is it that I'm JUST finding your channel?! Been watching your videos for the past 2 hours and I've fell in love with you and your recipes! Deffinitely subscribing!

[@adriankendra6607]

The best recipe I've tried so far, that lemon and orange zest made it absolutely delicious!!

[@janaescott5478]

Chef B. You took me back to my culinary school days! I'd forgotten how easy they are to make once you get in the groove of letting gravity help you using the pan to swirl the bater into an even layered round. Gorgeous! With strawberry coulis cooked down w little lemons from the Philippines. Wonderful! Thank you for reliable recipes. This makes my 2nd cook along w you. Thank you. Please..a linzertorte!

[@dbates46]

Bruno, I made your macarons and ratatouille for thanksgiving this year. The family loved it! Thanks.

[@BrunoAlbouze]

dbates46 any leftovers??

[@dbates46]

Bruno Albouze of course not!

[@phyllissimsim490]

I made your Almond Pear tarte last weekend and it was a real deal success! Never go wrong with anything that the Master of French cuisine Paul Bocuse says! I am so trying this recipe and soon! Salut from a neighbor in the north county!

[@GolDreadLocks]

Thank you, /merci beaucoup! I have been looking for this recipe for a very long time, after a brunch that was served, and I was unable to find the recipe, until now!

[@aR0ttenBANANA]

Bruno a la voix la plus captivante sur tout youtube.

[@anonymoususer894]

Excellent recipe, I love the way crepes are made here, as a Norwegian we traditionally drop the oranges and have stirred blueberries on with a salty pea soup like a side dish! Still it gets modern changing the old way pancakes are made, but I'l try with oranges someday. Thank you Bruno!

[@MrBatraaf]

Salut Bruno, Many thanks for this recipe. They came out perfect with this batter. It's so light and fluffy that the crepes literally want to lift off out of the pan.

[@WALTERMITTIE]

Just discovered your work. Inspirational story, inspirational cooking, love your videos.

[@anthonyt.6913]

These are awesome! Made them today! I was so psyched because they came out nicely that I forgot to put the powdered sugar on..lol Moving right down your list..keep them coming!

[@NoNameOrJustTheCat]

Thanks Bruno, best crepes I've ever made! Had to add a lot of milk after resting the batter cause it got very thick, but the crepes are wonderfully thin and absolutely delicious. Subscribing!

[@shivastrue]

Wow... I really hope I get to taste some of your cuisine. THE REAL DEAL!

[@imunnever]

Dear Bruno, many thanks from Central Asia!

[@Crystalbluefox]

Gonna try this marvelous recipe today. I'm thinking about taking my second year at the cullinary school in France - I wanna learn from the best kitchens. This year, it'll be here on Bornholm, in Denmark, and then 3 months in La Palma, Mallorca. Can' wait to learn as much as possible. *grins* Already got recommendations from the school to take masterteaching if I can, though only been here for a month only. I can thank my lovely grandfather for this.

[@martinsvenberg]

How did they turn out?

[@Crystalbluefox]

Martin S Turned out really good. Can only recommend to try it out 😉👍

[@martinsvenberg]

Thanks, I will!

[@MrRdias33]

Just thank you Bruno!!! You're awesome!!

[@Aceof2Hearts]

Resting time is really very important. I have tasted crepes that are so rubbery even with the best ingredients they came out horrible. Great that you share these tips!! Your videos are well researched, giving your fans success in their cooking adventures. Well done!!!

[@gabrielabarrera3512]

Every thing its perfect.Bruno.Las crepas lucen deliciosas.

[@ShadaDX]

Your videos always make me hungry! :D

[@pavitaval]

I use to make crepes with my daughter. I loved this ideas for the next. I💟Bruno

[@kaylawells8985]

Thanks so much for sharing this recipe! I thought I needed a fancy crepe pan and special spatula, but a seasoned cast iron skillet works just fine! I made wonderful crepes for the first time ever, and they were fantastic with orange marmalade!

[@TuncTurel]

Hi Bruno. I just baked these bad boys yesterday for two people and they gobbled it all down! ( I used half of everything and it was enough for three people. ) They especially loved the zest! Thanks a bunch!

[@MrRuffy39]

In Russia we also make crepes with meat or cabbage. having those for lunch with sour creame......uhhhh....there is nothing better then that =D

[@exeuroweenie]

+ChumChurum I once had some crepes filled with mushrooms,salmon and sour cream in a Russian restaurant.They were awesome,possibly called blinchaty?

[@HamCubes]

I used to order these at my gramma's country club when we stayed late enough for supper, which was often as Gramma was wont to part with the endless supply of Manhattans from the bar. I *loved* the table-side presentation of these!

[@branmuffin1983]

That was just beautiful. I'm going to attempt to make these this weekend with my kids. Fingers crossed!

[@gladysropero6497]

Chef maravillóso un saludo desde Asturias 🍎🍎🍎🇪🇸

[@miadelrosario3679]

Always perfect!!!

[@fatouba5709]

I put nutella on thé crêpes par ce que c'est très bon avec nutella et ajoute du poudre de sucre ummmmm c'est delicieux

[@rowenn1729]

Nutella c'est de la merde c'est bourré d'huile de palme

[@didiekbismantoro8582]

The man behind all the good food,

[@mandymartel5695]

I love all of your videos! You're so talented. Merci beaucoup, Bruno! 😚

[@lynnvasquez4425]

I love this amazing guy. I learnt how to make croissant because of him.

[@malikaa31]

Bonjour Bruno, j'adore vos recettes et votre façon de cuisiné je suis toujours entrain de regarder vos vidéo dommage quand chaque fois je dois traduire la liste des ingrédients ainsi que la préparation surtout que je suis nul en anglais lol et que des fois je comprend pas certaine explication. Merci beaucoup pour votre partage. Au revoir depuis la France.

[@hervedupont6955]

Depuis 4 ans( vidéo) avez-vous appris l'anglais?

[@jhonnatan0619]

My favorite channel ,chef bruno the boss

[@georgettebriscoe6671]

I love your easy recipes. I do a little cooking myself. Gonna send a photo to you of this one and the madelleins

[@ejet9900]

OMG I tried your recipe step by step a mazing delicious. You are the best Thanks.

[@kimjaegarcia3262]

Yes! Thank you!!!

[@sereypheap8093]

Happy Thanksgiving thank you so much for your recipeslooking good beautiful delicious👍❤️😍😀🐓🐔🐔

[@donaldjenner489]

This is better than mine -- learned at my papa's knee, &c.. It makes me hungry.

[@zalman7208]

I was thinking of making crêpes for some houseguests during their upcoming stay. Then either god or Google brought this up just to humiliate me, wasn't even looking for crêpe recipes. OK, OK, I get it - stop belaboring the point. WONDERFUL RECIPE & VIDEO!!!

[@irenenergy]

Goodness gracious! You spoil me (us, but I like to think it's me lol). Thank you sooo much. My sister wanted a mille crepe for her 21st but the crepes I make always ended up chewy/rubbery (in the cake form) following different recipes. I hope I don't ruin yours! I've yet to fail any of your recipes

[@lisatran4089]

Sunday crêpes for us , we love it's :-)

[@c319h]

I've just recently subscribed and obviously have made an excellent choice. I'm learning so much and looking forward to preparing many of your delicious recipes. You make it FUN. thank you

[@Ivan1burnf4ces]

bruno, i found a great way to separate the pithe. you just grate the pithe side of the peel against a microplane until it isnt white anymore

[@romsita]

Bruno, HELP! La galette bretonne de Sarrasin, it breaks so easily when flipping it. I don't want to add wheat flour because my daughter is gluten intolerant - do you have another trick? (p.s: the recipe I use is 500g buckwheat flour, 1 egg, salt and water....a little honey for color) MERCI!! Your videos make me happy :)

[@rowenn1729]

Because you don't have to rest the buckwheat crêpes. You just need to mix it with water

[@meriemlaftass8837]

#crêpe Susette 😋thank you@Bruno Albouze ✌️

[@bevleighlange3312]

Bruno - do u ever have courses for visitors? Pleeeeaaaasssseee ! I live in South Africa & would just love to attend courses - along with millions more who adore yr chanel 😎

[@moniral]

Keep up the good work, merci!

[@conorcooper1086]

bruno my man i love you

[@lizw.4901]

Bruno is fantastic - as always! The best!

[@breelodz]

love love love your recipe they are so devine

[@rolahammouda1931]

You are tha bist 💐 thanx

[@jonasauruz]

10,000 repetitions! Great plates! Albouze.

[@clintonjones955]

Good Job, CHEF ...love the demo

[@WetherenaissanceladiesBlogspot]

Cool glasses! I'm curious what magazines/books were you reading? You seemed involved 😉

[@BrunoAlbouze]

LesFoodies i just pretends.. it makes me look smarter :)

[@WetherenaissanceladiesBlogspot]

Bruno Albouze I'll "pretend" that I believe what you're saying 😉

[@MissSchems]

Hello Bruno😊🙋 how many days can we keep the mixture in refrigerator?🤔

[@roskar]

You can keep it for several days, but it really depends on the milk you are using. Once the milk starts turning, your batter will taste sour.

[@fengyunxiao1788]

U r the best!!!!!👍👍

[@skylilly1]

Love crepes! This looks delicious, thanks Bruno!

[@lindaang7814]

Another master piece......

[@ttbui07]

hi Bruno, Can you make a video on how to make 'palmiers cookies"? it's so fun watching your videos

[@jlrhs95]

😍😍😍😍😍😍😍yummmmmyyyyyyyyyyy

[@andrewmcc6935]

It’s that time again 🥞🗓

[@leighiauy]

awesome as always!

[@MsDiver2000]

Great job Bruno!

[@cakescupcakes6703]

Could you make a french dinner that you like to eat please ty

[@LB1CAN]

You just took crepes to a high new level!!

[@kevinh3979]

Best crêpes come from Bretagne. Yer'mad.

[@felathar1985]

Some day I'll be as good as you Chef Bruno :)

[@simplesenser]

Fabricio Osuna are you now? :))

[@YuRiPrem]

Hi Bruno, could this crepe recipe be used to make crepe cake? If yes, could you show us a video on how to make one? Thanks a lot!

[@BrunoAlbouze]

check out my recipe

[@soysauceichthys9112]

Cooking this would be hell with papercuts

[@am1212am1]

😋😋😋😋😋

[@jeannieberniceyee2892]

Chef Bruno, can make mille crepe video too? I would know your version must be fantastic too. Can't wait to watch it, looking forward.....

[@vvenkat111]

Nice recipe. I am surprised you did not flambé with grand marnier.

[@elsalisa146]

Did you practice with a piece of bread or dried beans? :)

[@Pailin98]

Hi mr. Albouze! I was wondering if you would mind turning on the captions. I would love to help you add Thai subtitles! I am sure many Thais would be delighted to watch your videos.

[@BrunoAlbouze]

Pailin 98 Please understand that I cannot add subtitles in every language or even one. It is technically extremely challenging, and it would visually be counterproductive - sorry, English only for now.

[@Pailin98]

ah yes of course

[@pergyllamaria1641]

Your voice...

[@loulou32st]

Great as usually !

[@devillersjmarc3207]

super like every time keep the show Nike name le Alain Delon de la cuisine patisserie hehe

[@MrBilioner]

how much time does it take to edit one video like this? and what software are you using?

[@loraray2751]

OMG! I'm dying! 🤩🤩🤩

[@امروان-ك3ك]

I like it 😍

[@AnshRus]

Chef, which knife were you using?

[@minnahayman2249]

can you please make a crepe cake with these?

[@ajmalmohammad8290]

Your presentation beautiful can you make mango tart please thank you

[@wongflora8504]

can you make Duck à l'Orange? look forward to it!

[@meriemlaftass8837]

Good morning delicious 😋💕✌️

[@avtarpanwar7189]

Wow chef I'm your Big fan

[@dudusiekmaly]

I love Your channel:)

[@DelisCakes]

If I'm using 15cups of flour what are the measurements for each ingredient please?

[@jenniferviera5112]

My aunt adds beer to the batter , she’s French

[@hanmivu8009]

Love itttttttttttttttttttttttttttttttt

[@MrMrsJEMJ]

Yummmmm

[@salvajegata6287]

mmmm yummi.

[@ЛараБудкова]

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