Crêpes Two Ways

Make the best crêpes with two of Chef Jacques Pépin favorite recipes!
INGREDIENTS
Crêpe Suzette Serves 4
Crêpes
· 2 large eggs
· 3/4 cup all-purpose flour
· 1/2 cup milk
· 1/8 teaspoon salt
· 1/2 teaspoon sugar
· 1/3 cup cold water
· 1 tablespoon canola oil
· 1 tablespoon melted unsalted butter, plus more butter for the skillet
Orange Butter
· 6 tablespoons unsalted butter, softened, plus more for buttering
· 1/4 cup plus 2 tablespoons sugar, plus more for sprinkling
· 1 tablespoon finely grated orange zest
· 1/3 cup fresh orange juice
· 1/4 cup Grand Marnier
· 2 tablespoons Cognac
Savory Crêpe
· leftover chicken pot pie mixture
· grated parmesan
For the crêpes: In a medium bowl, whisk together the eggs, flour, milk, salt and sugar until smooth; the batter will be thick. Whisk in the water, oil and melted butter.
Heat a 6-inch crêpe pan or nonstick skillet and rub with a little butter. Add 2 tablespoons of the batter and tilt the skillet to distribute the batter evenly, pouring any excess batter back into the bowl. Cook over moderately high heat until the edges of the crêpe curl up and start to brown, 45 seconds. Flip the crêpe and cook for 10 seconds longer, until a few brown spots appear on the bottom. Tap the crêpe out onto a baking sheet . Repeat with the remaining batter to make 12 crêpes, buttering the skillet a few times as necessary.
For the orange butter: In a mini food processor, blend the 6 tablespoons of butter with 1/4 cup of the sugar and the orange zest. With the machine on, gradually add the orange juice until incorporated.
Preheat the broiler. Butter a large rimmed baking sheet and sprinkle lightly with sugar. Place 2 rounded teaspoons of the orange butter in the center of each crêpe. Fold the crêpes in half and in half again to form triangles; arrange on the prepared baking sheet, pointing them in the same direction and overlapping slightly. Sprinkle with the remaining 2 tablespoons of sugar and broil on the middle shelf of the oven until they begin to caramelize, about 2 minutes. Using a long spatula, transfer the crêpes to a heatproof platter. Meanwhile, in a small saucepan, heat the Grand Marnier and cognac. Ignite carefully with a long-handled match and pour the flaming mixture over the crêpes. Tilt the platter and, with a spoon, carefully baste the crêpes until the flames subside. Serve right away.

Thank you for watching everyone!

[@kushanagi]

Thank you for sharing your knowledge with us! Je vous ai découvert quand ma mère m'a donner votre livre sur vos stages. Depuis, j'ai dû regarder presque tout ce que vous avez produit! Vous êtes une grande inspiration

[@GeorgeSemel]

It's always a pleasure Chef, and learning something new is just so much extra butter on the pancakes!

[@theresafay7184]

We love him!! Thank you!!

[@macwellgears5701]

I would like to know your opinion on a crepe maker

[@jasonlove8733]

I loved it❤️❤️❤️❤️❤️encore des épisodes s’il vous plaît😎❤️❤️❤️❤️❤️

[@stephiskhan]

“Doesn’t look too tired to me.” 😍 ugh this man is precious

[@MrKmoconne]

When the news is full of sad things I like to watch Jacques' peaceful world of cooking.

[@johnpap675]

how about not watching the news at all?hm?hm?

[@emiliamartucci8291]

@@johnpap675 i realize the intent of your comment. Do not ignore the moments that bring you joy but we must not stop watching the news from what you assess is a trustworthy source (sources plural is better). There are too too many details to know about. You won’t know who is trying to fool you unless you watch the progession of events. If you want power hungry narcissistic politicians to rule your life don’t watch the news.

[@johnc646]

If you don’t watch the news You’re I informed, but if you do watch the news You’re misinformed.

[@MikehMike01]

@@johnc646 “the man who never looks into a newspaper is better informed than he who reads them; inasmuch as he who knows nothing is nearer to truth than he whose mind is filled with falsehoods and errors” - Thomas Jefferson

[@densealloy]

What an amazing time we live were such an accomplished chef can give us all private lessons! Merci beaucoup, Chef. You are a treasure and we are blessed by your wisdom and talent.

[@barnstar7053]

This guy was born in 1935. Look at him! Clear of mind, a strong voice, healthy skin, no age spots. This says something about eating quality food prepared well.

[@aarondavidson6409]

..... nine...teen.. thirty.... five.... yep i read that right... holy shit ... butter is good

[@W4ldgeist]

And not growing up in the modern world where every piece of food is low nutrition and full of chemicals. They were the generation who lived the longest. Our parents already have a declining longevity and we will hand in the reigns even earlier. So much for "modern progress"...

[@mahwahazet4133]

@@W4ldgeist… ehmm you’re right about that. Here is another jewel of a cooking and entertainment 😅, it’s like Mel Brooks in the kitchen 😅😅😅 kzbin.info/www/bejne/qqXRhZuket2Kl6s

[@jp05598]

Yeah, and genetics…?

[@aarondavidson6409]

@@jp05598 That's gotta be the vaguest and laziest rebuttal I've ever seen.. You win the internet today

[@ktcco961]

Lol “..doesn't look too tired to me, so i’ll use it right away” Legend 😂

[@Ragnarok043]

"it doesnt look too tired to me" hahahaha

[@JimmySeahawk]

He said "tight" which happens sometimes when you over work eggs. That is why it is recommended to let the batter sit for a period of time.

[@vernjay2661]

He said tired, he was being humorous.

[@fun_ghoul]

@@JimmySeahawk No. Eggs don't get "tight", gluten does...if you're making dough. I'll let a pancake batter sit a few minutes, but this is just to let the baking soda do its thing -- a non-issue for crêpes.

[@pasqualified]

i laughed too haha

[@emilyblierpeterson3599]

The French often let the batter rest a full day ! They swear by it ! it's like a superstition ! loved his humour :) and the last-minute possibilities he has opened up !

[@fightingusik4265]

I could watch the master boil water and probably learn three new things. :)

[@fun_ghoul]

No need to deify the man. I've seen the "master" make some mistakes, like using highest heat with a big burner and a small pan. The flames were shooting out from under the pan, mostly heating the handle. I'd say this is typical of restaurant cooks who value speed of service over things like fuel cost, wear and tear on utensils, burning hands on handles, etc.

[@fightingusik4265]

@@fun_ghoul Some people earn a place of the highest respect. Their life's work combined with their character and conduct earn them an elevated level of adoration and admiration. Most would recognize my comment for the playful nature it was intended and realize it was a show of respect for a man I've been watching for decades and genuinely admire. You're free to express whatever opinion you want, even if it shows a lack of class, understanding, and wisdom.

[@worldcitizeng6507]

Today I learned that I should turn the grater the other way around to catch the, zest

[@emilyblierpeterson3599]

@@fightingusik4265 Don't worry, oe is probably French, that's the way we talk to each other. Only criticism. Perfect is normal, no need to mention what is good, you understand ? ;)

[@espendennis]

@@fightingusik4265 Today I learned that there are well spoken, educated and respectful people in the youtube comments section. Well spoken!

[@robertworden8559]

I've been watching Jacques for over 50 years (having worked at PBS back in the 70's. I may have learned at least 40 percent of everything I know about cooking from him. In watching this recently new recording I discovered my missing secret to making the perfect crepe. I feel so very lucky. Never stop learning, respect and revere your mentors and realize no matter how old you may become, you still have so much to contribute. Tres Bien, Jacques merci beaucoup

[@wittnessbe_judged8723]

Thank you Chef for showing us a beautiful recipe to share with a friend or a partner

[@bartram33]

Just like you, I have learned most of my cooking skills from this incredible man over the course of the last 35 years.

[@chriscatrose2637]

Exactly!!! He’s an amazing teacher! 💖

[@jessepacheco6020]

Same. Thanks to Jacques I've also mastered the omelette. The man is a treasure to the world...

[@judichristopher4604]

WHAT... was the Missing Secret?

Jacques Pépin is an ✨ international treasure ✨ We must protect him at all costs!!!

[@joshbohaczyk4370]

What should arm ourselves with?

[@johnakaoldguy3158]

Bananas, this way, you can have bananas foster with the crepes 😁

[@joycepearljones4907]

@@johnakaoldguy3158 Needed more banana recipes: for almost rotten mush old bananas or bananas that have been frozen fresh; well we are in Middlewest USA and our bananas in January come from around the tropics I think. JPJ USA semi- pro cook and fine dining critic. Korea, Switzerland, Canada, Alberta; USA middlewest, coastal and deep south I love, love , love.

[@reneecarter6702]

I love Chef Pépin and have watched his shows since I was a munchkin. Always loved to see him cook with Julia ❤️

[@Antzmacadamia]

Kitchen Builder: Jaques, how many sinks do you want installed in your kitchen? Jaques: Yes

[@artistaloca4]

😂🤣

[@z4m41r]

HAHAHAHAHA

[@TheRealGrandadNo1]

This gentleman is a master and the sort of husband, father and grandfather everyone should have. Jacques is an inspiration to me not only with cooking ( I have been cooking for well over half a century) but also as a man.

[@fotoschopro1230]

Jacques is an international cooking treasure

[@janegardener1662]

J'aime Jacques Pepin. He eats well and he knows how to feed his family.

[@81caasi]

It warms my heart to watch this man cook

[@nilsfrederking62]

What I really like is the fact that he is quite flexible with the way he is doing it, not sticking to some rigid recipe with every ingredient measured exactly to a gram, but instead with an understanding of what the effect of every change he makes has on the result. That way it always tastes somewhat different but at the same time excellent.

[@nonesuchone]

A master at work

[@freshstart4423]

Poor people don't have access to cooking gloves, but rich people should know better. Wearing gloves prevents hair and skin from getting into the food.

[@inessabeach3284]

Dear Jacques P. ,it's always such a pleasure to watch you cooking and to learn. Thank you!

[@slavplaysgames]

@@freshstart4423 who tf does that in their house man ? what kind of freak are you ? how often do you get hair in your food when you cook lol wtf ?

[@lynnecrocker5844]

@@freshstart4423 😊😊😊😊😊😊😊😊 5:24 😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊

[@MahsaHanifi]

No one explains cooking tricks better than Jacques Pépin!

[@wot_hog]

After my mother died I could never reproduce her ultra thin, chewy "49ers" pancakes, and now you have taught me how, Jacques! Forever grateful to you. Hats off, you are a culinary wizard.

[@mattklein5498]

GO 9ER'S

[@JackAHooper]

Boo them niners haha

[@joycepearljones4907]

I am trying to make mom's buttermilk biscuits. She make have made them in an iron skillet? We grew up in USA middlewest/southern. Farmers until age 6. Dad was in the war on frontlines. Can you help. best buttermilk biscuits in the world? JPJ JIG USA

[@debradowling800]

He is a true national treasure.

[@srh76able]

He's a world treasure!

[@ManjMau]

I have been making crepes since I was 6 years old, I am almost 40 now. My general rule of thumb is always the easiest to remember: 1 egg, 1 cup of milk, 1 cup of flower. I have never ever mixed the butter in the batter, always use it on the pan, gives them a fried, crispy, buttery exterior. I also like to use vanilla or some wine for aroma.

[@joshbohaczyk4370]

The chicken pot pie crepes are an awesome switchup from the same old.

[@fun_ghoul]

Like he said, you can put anything in them.

[@MNSkeetFamily]

The best chef ever in my opinion.

[@thiagov6123]

he gives some authentic insights. Stuff you only learn from someone who is experienced.

[@phyllisschapiro7894]

And he always gives the reasons why -- for everything. 😘

[@johnnyfettslem7439]

Although it’s not all true. He talked about “bacterial contamination” as a reason for not cracking your eggs on the bowl which is completely wrong. The yolk is gonna break either way when whisking so I don’t see how it would make any difference. Additionally he said the proteins in the flour coagulate causing clumps in the batter which is also wrong. The proteins don’t coagulate without heat (well, there are other things that could cause coagulation but not anything that is in this batter) Cracking your eggs on a flat surface can decrease the risk of pieces of eggshell getting pushed into the egg which isn’t something you want. It’s a good technique but he’s got the reason all wrong which isn’t uncommon with old chefs, it’s the same with Marco Pierre White

[@marynadononeill]

@@johnnyfettslem7439 The eggshell can be dirty and if IT breaks the yolk vs your utensil in the bowl, then you get the contamination he’s talking about. Back in the days when people weren’t so fussy and didn’t wash everything like an egg right from the hen!

[@johnnyfettslem7439]

@@marynadononeill yeah but the egg white is almost definitely gonna touch the shell however you crack it anyways so it doesn’t matter. Even then you could say the same for any surface, utensil or bowl since they can also be unclean and have bacteria in them

@@johnnyfettslem7439 the idea is to avoid breaking the membranes eggs have below the shell

[@luferigno1]

You know how people say "there's levels to this" This is the difference between a cook and a master Chef like this man is.

[@slavplaysgames]

for real .. i said to people im learning how to cook eggs for example and they were like you can't make eggs .. i said .. GOOD EGGS BUDDY ... hahaa most of my life i just ate the basic type of egg .. learning how egg reacts with heat and actually using butter instead of oil and french style omlette is my fav since ive tried it today .. it looked messed up but the texture was perfect on outside cooked and inside creamy with small curds ... ive known none of these things until i got interested in cooking and watching youtube videos about it !

[@JeanneOlson-vv9tl]

This warms my heart. I recall my baby brother watching many cooking shows in the early to mid ‘60’s on television. My brother is an amazing cook today, as well as a baker. I’m still trying to imitate his GRAVY! It’s so delicious! Chef Pe’pin still has *it*!

[@crcarlsonUT]

Jacques Pépin is forever inspirational

[@albertpeckham8708]

Jacques is, imho, the best living chef today! Cheers!

[@Drum8888]

"I do some small crêpes, sometimes I do very large crêpes" - Jacques Pépin

[@carolyngordin6091]

YEAH YOU BUT NOT ME JACK

[@ellemdee276]

Sooo much better without the distracting graphics! Thank you, editors!

[@Chance57]

I love watching Pepin fight with the stove controls lol. This guy, it's crazy I've been watching his cooking videos since before I could see over the countertop and now I've got over 6yrs of experience in professional kitchens. Thank you, Chef!

[@Meggs23]

"Doesn't really look too tired to me..." I love Jacques so much. The MASTER.

[@robne6712]

Jacques Pepin I hope you live forever! I love your insight and great cooking methods.

[@jonescrusher1]

The suzettes are possibly the most delicious looking thing i've seen on the internet

[@epicrates8650]

I've been watching Chef Pepin since the early 80's ...my favorite ...love him so much!

[@EscapeArtist662]

I love that he doesn’t waste any bits and scooped up butter from the processor blades.

[@willowood67]

Pepin is my favorite chef-he's really a national treasure.

[@TgWags69]

I just made the crepe Suzzet for my wife. First time for me to make crepes. You made it so easy for me just from memory watching you! I had to use a little artistic license due to ingredients. But whipped up butter and brown sugar. Fried them in the pan with bannana slices and flambe' in Bulleit Bourbon. Topped them with whipped cream....wife was happy 😊

[@jaimemedina3351]

Jacques Pepin is an absolute treasure!!!

[@earthcream]

An authentic traditional french country chef ♡

[@kushanagi]

J'ai lu et suivi beaucoup de recettes différentes pour faire des crêpes Suzette mais aucune n'avaient l'air aussi bonne et facile. Encore une fois M. Pépin, vous m'inspirez!

[@quad1000]

Jacques Pepin = Butter. You've lived well good sir

[@KailuaDoug]

I've been eating crepes for decades. Long ago I even went as far as buying crepe pans. They are okay, but a good non-stick skillet on medium heat works just as well. This recipe produces the best crepes that I've ever had. What's nice abut Jacques recipe is that it multiplies well. Not all recipes do that. For my family I have 4x'ed his recipe and it's perfect.

[@dsds51621]

“Many people say let the batter rest. Well it doesn’t look too tired to me.” Wonderful humor.

[@msngth]

So nice to see Chef Pepin, always loved his shows.

[@quentinmussman1348]

Thank you Jacques Pepin I have leard so much from you over the years and you have helped me to become a good cook, a skill I truly appreciate. I just wanted you to know how grateful I am.

[@lucysocha5237]

My mom used to make crepes all the time. Just like Jacques. I watch this and replicated the crepes just as Jacques demonstrated. They were delicious and my family loved them.

[@CynthiaJFinnegan]

I've enjoyed watching you for years, Jacques. First time I made crepes, I filled a couple with strawberry jam, fresh strawberries, and whipped cream. Yum.

[@vickihandel3620]

Chef you always give each viewer the confidence that they too can reproduce the same thing as you showed during the step by step demonstration TY

[@terriwarner8682]

Chef Pepin, do you have any idea how loved you are by millions of viewers and me?

[@suechun8871]

I traveled on the Oceanic line....Canada to UK and his food was the real highlight of my trip.

[@dustintravis8791]

"this is a nonstick pan, and that of course the best way to use it so you don't look like a fool" hahahahah, I love Jacques, always speaks the truth

[@katherinemooney4396]

I remember watching Jacques and Julia Childs in the early 90’s Saturday mornings on PBS! They were the best!

[@chrisandersen5635]

Watching Chef Pépin cook is always relaxing and informative. Looks delicious.

[@mahwahazet4133]

… if you want a more of an entertainment I highly recommend “Chef Jean Pierre” 😅 kzbin.info/www/bejne/qqXRhZuket2Kl6s

[@simonettaballiet9641]

We absolutely love you Jacques!

[@cherylanderson3340]

Loving watching Jacques Pepin at work & I've always enjoyed crepes. I've made them before but it was so many years ago, so here, I've learned a bit more by watching him at work. I like that he mixes the batter by hand, and doesn't feel the need to let it stand in the fridge for a while, since his simple method, which I'd discovered on my own, like if making a pan gravy from the fond, using equal parts flour & rendered fat, or butter, in other applications, is a way to prevent lumps of flour, to which you gradually add the liquid to a whipped, smooth, rue. Will keep this episode nearby to remind myself to make crepes again. When I have fresh lemon, sweet org butter & confectioners sugar, I could make this simple, delicate breakfast, that I haven't had for years. Sure, there's flour in it, but also egg & milk. And I like them stuffed with savory fillings as well, better than most foods actually, yet never remember to make them! Why? Oh well, I've made lots of things I liked, then never made again. I'm just cooking for myself now, so crepes would be perfect. They're light but satisfying, & there's no need to make 20 at a time now. I just remembered that my mom had told me that her French grandmother, who lived on a farm, so had plenty of eggs & milk & butter, made crepes for my French great grandfather for breakfast almost every morning. I love eggs but usually make omelettes or frittata. How could I have forgotten how much I love crepes, & how easy & inexpensive they are to make? I'm wondering what kind of processor he's using here, with the option for a smaller insert & with such a large feeder tube.

[@ItsTwilightMoon]

Aww bringing me back to my childhood when I would watch his cooking show😭

[@ItsTwilightMoon]

@@DarkHumorWritesItself are you trying to insult me?

[@ItsTwilightMoon]

@@DarkHumorWritesItself lmao you’re weird af 😂

[@bradleylawrence658]

"Many recipe tell you to make it rest. Well, doesn't look too tired to me." It's almost 3am and I might have just woken up my family as I quite literally LOL'd.

[@rosaamelianaranjo4522]

You are one of the greatest Chef around the world, thank you so much!

[@georgeneckrock7575]

Always a pleasure to see Jacques cooking 😊😊😊

[@russelbaird5499]

I have been watching you cook from when we both had color in our hair . Just want to say thank you for many fine Recipes and meals .

[@judichristopher4604]

"BRAVO.... Darling... Bravo"

[@c.j.p.7607]

Wow! He's amazing, no fuss or pretentiousness, just throw everything in the pan and make those crepes lol I love him.

[@biloz2988]

The more we view his videos the more things we realize that we missed and thus we learn more

[@rhondafleming3244]

He is one of my favorite cooks

[@Dagrond]

Such a wonderful no nonsense approach ...

[@rogerreynolds5822]

Jacques, you’re a true artisan and master of your craft sir!

[@Daftmachine]

As a guy with english as second language, Jacques suddenly pronouncing "four " like the most American man alive at 14:57 is so relatable to me 😂

[@stanstan9670]

haha I thought the same thing

[@Fabh83]

That was the most perfect "four" I've ever heard

[@PittsburghSonido]

FOOOOOOOOORREEE

[@GENRTS]

Ahhahaha

[@pocketpicker6613]

Some Rosetta Stone type shit right there homes

[@juliearcand2358]

what a lucky granddaughter!!! thank you jacque

[@KathrynKauffmanPsychicMedium]

I just found this channel. Thank you so much for the videos and recipes. The world right now is very depressing, but when Jaque says "Okay" it is long and relaxing for me to hear it. Then I feel Okayyyyyy.

[@jesusmireles7133]

this recipe genuinely never fails to impress

[@renujayajaya]

OOOOMMMGGG you are an artist, an expert, a treasure, and nothing but a blessing from God to the earth and the culinary world. Even if we never reach your standard of expertise, yet, thank you sir for setting such a high bar. I bless you in the name of the Father, HIS son YESHUA, and the HOLY SPIRIT 🙏 Thank you once again for imparting this knowledge to us!

[@handymatt1970]

I always smile when you say "the 1st crepe is for the dog" because I always give my dog the last crepe and sure enough its always the best looking of all of them.

[@ArtIsNotAlwaysEasy]

Still one of the best Chef's around. We are honored to watch such amazing skill and passion. Thank you.

[@wayneholmes2702]

love the line " it doesn't look too tired to me."

[@susanmoses4488]

Chef Pépin, I have never been able to make crêpes successfully, until today. Thank you so much for this video.

[@darinwade1973]

Excellent Master Pepin' you've always prepare healthy at home french food since I watched your program in the late 80's im back watching you again I cook and prepare food at home now never prepared foods thank you for your service for cook at home preparers.

[@lapaleves]

delightful to see not wasting anything and still being on time uncut.

[@rachelkaiser393]

Jacques Pépin is the Bob Ross of the culinary world.

[@ijeomai.j.popoola-mrsijski7139]

I learned how to make the perfect crepe. Thank you 😊

[@larrydrozd2740]

I am not a cook. Never made crepes in my LIFE!! I followed what he did here and by the third crepe I had it down!! I can whip these out at will now, don't need the recipe, know it by heart. This guy is amazing!

[@Jughead885]

Try sparkling water to make it even lighter and more bubbly. If u use lot of butter and beer instead of water and let it rest a bit.. it becomes so light and bubbly that you see right through it (you have to thin it more).

[@phyllisschapiro7894]

Thank you, Jacque, for teaching us everything. I learned how to use a knife and how to hold it. I've never cut myself. Your videos are master classes! 💋

[@cageybee777]

"You can freeze the crepe but it will take you longer to defrost it than starting as I did." 😎

[@crazyjoedavola9002]

Freeze the crap 😁

[@espendennis]

You can cut the crepes into stripes before freezing and freeze it in batches. If you put the frozen crepes into soup they will unfreeze instantly and cool the soup to perfect eating temperature.

[@ImperatorBaldo]

@@espendennis wow

[@luisacampo6589]

It doesn't take too much because of the fat content

[@reneehorn5257]

This old French girl loves crepes, sure make me miss my mom!

[@susanmurrell635]

My grandmother, born in France, used to make crepes in France and people would come to her home and buy them from her. She taught my Mom. I learned by watching both of them....cooking 2 pans at a time. We had the jams....raspberry, strawberry....and would spread the jam over the flat crepe, and then roll it and eat with a knife and fork. They were made in large frying pans, before the days of non-stick pans. That would be my favorite supper on a Friday night when we couldn't eat meat! C'etait manifique!!! ❤😍❤

[@susanmurrell635]

#Renee Horn Yes.....I know. See my comment below. :)

[@gwentom1000]

Everybody love crepes in France!

[@charlescronon4535]

I watched this video and learned how to make crepes it was super easy and now a new weekend tradition in our home thank you Mr Jacques 😎👍

[@hackerguitar]

Thank you for your excellent teaching - we have been learning from you for forty years!

[@truthteller6701]

This guy is a Living Legend.

[@sammeyers6196]

Love watching these Jacques clips! Please note, the ingredients listed in the video calls for 1 tablespoon of salt vs. 1/8 teaspoon.

[@feedflo]

Always enjoy watching and learning. So very entertaining and relaxing. His teachings are simply the best.

[@Weaver1812]

I am seeing Mr. Pepin for the first time. I ADORE THIS MAN AS A CHEF! Nothing too complex. No self promotion. Just wonderful food. My lady will be having Crepe Suzette for mother's day and birthday brunches. Thank you Chef

[@crashbearsteve8274]

Just found this Channel. What an honor to learn from this famous Chef.

[@Camellia303]

Crepes, bread, lamb, flan steak (from KQED) and all perfect! Most important, so simple and hassles. Thank You for sharing.

[@swvacollings290]

“Let it rest?? …..Well, it doesn’t look tired to me” 😂

[@ronphillips6336]

He makes it look easy, it is compared to others. WOW. Just received my first Jacques Pepin cook book, Quick and Simple. Well done, Jacques. Wish for autograph. Oh well. Love the book.

[@PapaCubScout]

Jacques Pépin, it is simply a joy to learn how to cook from you. Merci.

[@physchir]

I remember Jacques Pepin from PBS. Happy Cooking!

[@Ciudadize]

Mr. Jacques is so lovable as a person. My favorite cook forever.

[@wimvandenbosch6657]

I love Jacques shows. Alway relaxing , a bit of dry humor and delicious cooking. I make these pancakes / crepes once a week for my grand son. No fuss , simple concise recipes. We use cinnamon and syrup filling. 😋

[@marinazagrai1623]

Wim…they are best when using plum/apricot/raspberry preserve.

[@TheAaaatttt]

What an inspiring human being. He is proficient in a certain area, yet you can learn from him and apply in every aspect of your life. Thank you so much!