Crepe Suzette - One Of My Favorites Desserts | Chef Jean-Pierre

Hello There Friends, Today I'm going to show you how I make one of my favourite desserts. A Crêpes Suzette! Such a delicious dessert that is also super easy to make. Try either the kid version or adult version and both will be amazing. I can't wait to see the comments after this video, I hope you enjoy!
RECIPE LINK:
chefjeanpierre.com/recipes/cr...
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[@offdutyagain]

The last time I made crepe Suzette was for my then girlfriend in her dorm at college. Even went out and bought a “Made in France” crepe pan. She was impressed. Recently. while cleaning out a storage locker, I found that old pan. Guess I’ll use your recipe to make crepes for my now wife of almost 50 years. Thanks Chef for giving me another wonderful recipe.

[@novelist99]

Just don't tell her about the girlfriend--that would ruin it for her.

[@offdutyagain]

@@novelist99 I promise I won’t say a word.

[@loudaddy2001]

Oh, Shit!!! Bless you and your wife!

[@anthonyroe1884]

Bet she was hot too😂

[@S.T.W.A.S.]

The wife already knows. They feel these things 😂

[@JanineMJoi]

I like watching the things he does that are ingrained. Wiping the plate, throwing bits away. This guy has it all. Talent, skill, knowledge, personality plus!

[@ChefJeanPierre]

Thank you so much! ❤️❤️❤️

[@Dzidekification]

I couldn't put it better

[@michealphilips18]

Hello there how are you doing today 💐🥀

[@womenhelpingwomenw.o.w5102]

Wow amazing Can you teach me ? Please

[@michealphilips18]

@@womenhelpingwomenw.o.w5102 hello there how are you doing today

[@clwest3538]

Chef, I received the best compliment last night! My 44 y/o son called at the 'last' minute wanting to know what was for dinner because he had a surprise guest (I cook for my 88 y/o dad & brother nightly) - it was my 40ish y/o niece I hadn't seen in a long while. After we ate she said to him "...well, you were correct..." i asked "what?" ... She said " he said you had turned in to some kind of gourmet chef ... Everything you cooked was wonderful ..." !! Thank YOU Chef not just for particular recipes but for Techniques! As a very late bloomer in the cooking arena - I thank you for your time making these videos!

[@ChefJeanPierre]

So nice to hear!!! Thank you! 😊

[@markdziadulewicz6160]

Probably the only chef I know who manages to cram teaching, knowledge, simplicity and delicious recipes into a delightful self-deprecating 15-25 min of entertainment... Not many chefs, and I have seen thousands of them, can say they are loved, respected yes but not loved. You can lay claim to that one chef 🌹

[@Claymore64]

Did your mushroom risotto recipe last night chef, absolutely delicious!

[@solanaceae2069]

We did Chef's pot roast - it was outstanding

[@womenhelpingwomenw.o.w5102]

Wow amazing You must be a good chef yourself

[@curiouslyme524]

What a dear, humble man lovingly sharing his expertise & experience with us as he teaches complex classic dishes of various sorts in a down-to-earth manner. Chef Jean-Pierre is truly a treasure. I'm so glad l found his channel. Watching his videos has not only improved my cooking but has brought joy to my life. God bless!

[@ChefJeanPierre]

🙏🙏🙏❤️

[@CarolHeld]

“Zesty Thingy” is my professional name for that cutty thing, and yes the first crepe never sets right….smile! What a “drooly” delicious recipe to start my kitchen off right! Buttery goodness too I must add….crepe-a-licious……mmmmm!

[@thegodofpez]

Chef Jean Pierre blessing us with a new video on Memorial Day! What a great way to start off the day. 👏

[@robertakerman3570]

@M B Such a great episode. I doubt if I'll do it, but as always , it made My mouth water

[@williambbarrett]

I love this guy. I could watch him cook for hours. I have never made any of his recipes that weren't wonderful

[@78LedHead]

Lord have mercy, Chef. Those look delectable. My mouth is literally watering. These old school recipes are where it's at. This is what sets you apart, in my opinion. You give us a window to that glorious age of cooking. Chef, I can't remember what episode it was, but way back in the day, Anthony Bourdain went to a French restaurant somewhere in the US that still served these mind blowing, old school, deserts. It was one of his coolest episodes. The old man who ran the restaurant left the food unchanged from that golden age of gastronomy.

[@ChefJeanPierre]

Thank you so much for the kind words and I raise my glass do the classic French cuisine!!! 😊🙏

[@karenclose4581]

I never realized you had to let the batter rest. I learn something new every time I watch one of your videos. Happy Memorial Day.

[@ChefJeanPierre]

👍👍👍

[@michealphilips18]

Hello there how are you doing today 🥀💐

[@01evansa]

@@ChefJeanPierre i have the new Wohl pans with removable handles. I am scared to flick a crepe in it. Maybe the pan will flip too 😂

[@SuzanneBaruch]

Memorial Day is the day we remember Americans who have been killed in battle. It's really not a happy day, jsyk.

[@michealphilips18]

@@SuzanneBaruch hello there how are you doing

[@rileyzmusic]

It’s 1am Tuesday here in New Zealand….. and YAaaaaaay it’s JEAN-PIERRE Time!! 💙💙

[@larssamuelson6152]

Its monday and 1500 pm here in sweden Im done working and a new Jean-Pierre. Life is good

[@eloiseobrien2761]

It's 7:00 am Monday morning. Watching your show. Making this for my Granddaughter Saturday for brunch 😋

[@womenhelpingwomenw.o.w5102]

@@larssamuelson6152 oh yes Amazing How is Sweden ?

[@BR-ur2gk]

Dear Chef, I don't know where to post this because I used all your recipes for Easter Sunday cooking for my parents, I started with the cauliflower soup that I halved with broccoli and just used the cheese I had left in my fridge, then went on for a main of picanha steak that I nailed getting the internal temperature around 50 Celsius, so between medium and rare with a chimichurri sauce I made just from my garden, served with the creamed spinach you taught us, I even told them how your mother used to use the outer lettuce leaves to make it, then ended with crepe Suzette but used clementines that were easier to separate and an alcoholic gingerbeer that gave it a kick but just couldn't get the flips right so just ended up folding them over so they did taste more like pancakes but still good, but the ones I got wrong and were slightly burnt ended up tasting the best - I remember you saying you always got the first one wrong, I got all 8 wrong and it still tasted AMAZING! you made me look so good this Easter, my parents were enamored and are going to watch your channel now - you are still the best, my friend! Joyeuses Pâques e Buona Pasqua! and just on a side note I got an A in culinary psychology at Harvard because of you - so you are the best :)

[@ChefJeanPierre]

Thank you so much! 🙏🙏🙏😊

[@fabianmckenna8197]

Hey you can't flip..... don't fret..... use a palette knife as John Pierre suggests. .

[@larssamuelson6152]

How fun Im makeing a pankake cramcake for my daughters birthday tomorrow 😊

[@patrickmorgan3326]

My Mother and all her sisters and brothers learned to make these from their mother, who emigrated from Paris after WW1, and your recipe is amazingly similar.

[@LIZZIE-lizzie]

@ Patrick Morgan CHEF JEAN PIERRE hails from France 😂

[@LifeHacks-ut4pc]

Another awesome video! Your the best teacher ever. Gordon Ramsay the big bully needs lessons from you. You make it easy to understand and give us confidence. Thank you Chef.

[@DeborahCaldwell77]

Well I NEVER! Almost 82 years old and you’re teaching me and teaching me and teaching me. It’s the same basic recipe as my popover recipe.Thank you young man

[@ChefJeanPierre]

❤️❤️❤️😊

[@mickymcfarts5792]

1:30 I think what you’re trying to say here is, the zester makes it very easy to get the right amount of peel off the fruit. Where as with a microplane, it’s very easy to take too much off, and get into the white.

[@palaceofwisdom9448]

A microplane should work well as long as you only make one stroke before turning the fruit. The teeth are too shallow to get into the pith on a single pass.

[@isabelleblain6263]

MERCI! Ça fait des années que je n’ai pas eu ce dessert. A chaque année je reçois deux couples d’amis pour la Chandeleur (le 2 février) et, voilà, ce sera mon dessert!

[@manxology]

A classic by a classic.

[@christylaugen5226]

I'm late to the game here but just discovered this beautiful man!!!❤️ 53 and I love to cook but still never really knew what crepe suzette really involved - just that it was a sweet dessert crepe!! Being a new fan, I could watch him ALL day long!!🙌 Funny, NOT arrogant, incredibly smart, quick witted and down to earth as they come!!! Excellent combination!! And also NOT a super strict measurer!!👌 My kinda cooking!!(also WHY I DON'T bake much!!😂) You now have another new, lifetime subscriber, Sir!!! WISH I'd found you sooner because I've got a LOTTA catching up to do!!! 😂 Thanks for sharing your knowledge, wit, sense of humor and phenomenal old school recipes!!!❤❤❤

[@ChefJeanPierre]

Thank you for the kind words! It is comment like yours and make it all worthwhile. Godspeed! 🙏❤️

[@Manana131]

I love Crêpes Suzette. But everything yo make seems so much better with your humor - "measure carefully" and "do (or don't) exactly as I do". Thank you ❤

[@Chris-op7yt]

we just made it. wife made the crepes and i made the sauce. very nice. substituted contreau for grand marnier, so no fireworks, but tastes great all the same. you will not get this in a restaurant anymore.

[@harrystokes1412]

I used to make them for my kids till I became disabled. Anything with Grand Mainer in it has to be better than good. Thanks Chef

[@hendleon]

Today I learned that I need a nonstick pan because flipping with a cast iron is hard work.. But also thank you for teaching me how to flip!

[@fauxtaux]

I have a full day of French food on the menu and now I know how I will be rounding off the evening. Quiche is in the oven now for brunch. Supper will be a puy lentil salad with croque monsieur. Thanks for making this look approachable, I’ve been wanting to try for the longest time

[@wormsquish]

From one American patriot to another, God bless you Chef Jean-Pierre!

[@Sonex1542]

Sensing Creepy TRUMPER vibes.

[@kathrynbillinghurst188]

G’day, it’s 11pm here in Australia East side… we could probably wave to each other. I love this show… Chef makes it easy to understand and he’s a hoot (fun and entertaining)!! This is one dish I’ve never had. Mum used to put jam on our crepes and we still do it. Old habits die hard… this should be good… 😋🍽😛☺️

[@LIZZIE-lizzie]

@@kathrynbillinghurst188 😅 😂 😂 Isn't he using plain flour? With eggs and milk? Aunt Jemima pancake mix don't cut it. A friend used to use the pancake mix with extra eggs in his store for a breakfast meal. Not saying they weren't palatable but not like these -

[@kathrynbillinghurst188]

@@LIZZIE-lizzie stay away from processed stuff, especially pan cake mix… yukkkk😬 plastic pancakes?! Mum only puts a few pinches of sugar and a pinch 🤏 of salt 🧂 one egg, almost a cup of milk 🥛, whisk that then gently and slowly rain in the flour while you quickly but gently whisk until you have a batter that coats the whisk. Always use a hot pan and half a teaspoon of vegetable or canola oil or butter… don’t burn the butter work fast and shake pan gently before (no mercy) flipping… secret is to keep your eyes 👀 on the crepe when you flip quick. It’s easier to use a wide spatula. Pile them up and fill them with sweet stuff or savoury! Oh no now I’m craving crepe’s! Good luck 🤞

[@womenhelpingwomenw.o.w5102]

Hello Kathryn How are you doing?

[@womenhelpingwomenw.o.w5102]

Sorry I didn’t see your last text !!

[@kathrynbillinghurst188]

@@womenhelpingwomenw.o.w5102 hello 👋🏽 how are you too? I’m okay… how did you go making the crepes? 🥰

[@pablocastelo7090]

I have been a fan of yours for years. Among other pluses, there is something that no other chef has: even if I have no intention to follow a recipe, watching your videos is guaranteed fun. I watch them while eating a snack just to have some fun as background. Thank you very much!

[@womenhelpingwomenw.o.w5102]

Wow You must be a great chef yourself .. That’s nice and amazing to note !

[@JanineMJoi]

Agreed. I watch for the LIFE exuding from him, then the recipe

[@womenhelpingwomenw.o.w5102]

@@JanineMJoi wow I would love to learn from you too

[@kronos6948]

I love you, chef. Watching you explain how easy it is to toss a crepe and your enthusiasm for it is just contagious. I also love how you're not afraid to show your mistakes, and that makes it easier for home cooks to not be afraid to try things that professional chefs do.

[@adipsous]

Watching him teach us how to flip a crêpe was pure joy. Flip, and catch! He makes it look so easy, and I believe it is.

[@vishagapatnam]

It's midnight in India. You made it look so easy. I was laughing aloud listening to your 1st crepe never coming out ok. And now it's sheer torture looking at this perfect crepe suzette of yours. Merci beaucoup monsieur!

[@rexannam2646]

Once I ordered this at a steakhouse and the staff had it flambéd at our table. I know this is a fantastic dish!!

[@JoeHell67]

I had crepe suzette made for me and my girl directly au point at the table 👌 Joe from Germany

[@carlvanderpal5321]

Reminds me of the days in cooking college. And the high level kitchens I used to work at.

[@jcarey337]

I have always been intimidated by crepes, let alone crepe suzette! With this video again you have given me the courage to make this for my family. Chef I love you!!! Thank you for creating another success story in my world 💖

[@nunce3813]

Don't be afraid it's the simplest thing to do !

[@LIZZIE-lizzie]

@ J Carey 😂 😂 WHY are we all intimidated by the Crepe? The way it's been presented to us, how perfect it has to be - def unlike the scrambled egg - but CHEF JEAN PIERRE takes that out and makes the humble Crepe approachable. Getting these down def feels like a step over the bar 😋

[@palaceofwisdom9448]

I kick myself for all those crepe-less years I needlessly endured because I thought they were hard to make. The very first time they were as good as my local crepe shop. Chef John at Food Wishes recently put out an easy recipe for fresh pastry cream and it makes a spectacular crepe filling!

[@womenhelpingwomenw.o.w5102]

Wow amazing Where did you get the book? Is it still Available?

[@khaelamensha3624]

Well I started early with crepes like my kids, around 6 8 years old, classic French cooking education 😇but I can tell you I still remember the first time I flip a crepe in the pan 🤣 and I must admit I still do not have a 100% score at 50 😁 just go for it! That the only rule on cooking, TRY 😉

[@saraharabia3640]

I am moroccan and in our cuisine we sometimes use a component in our desserts, which is „orange blossom water“. Its a liquid which tastes like the flowers of the orange tree. When I make this dish I put just a little bit of it into the sauce at the end and I love it so much. You should really try it if you could get it. Its a game changer

[@ChefJeanPierre]

I used it many times before it is indeed amazing! But never thought of using it for this recipe, we'll do it next time I make! Thank you! :)

[@saraharabia3640]

@@ChefJeanPierre ❤️👍🏼

[@firemanflorence]

Words I never thought I'd hear you say "I have too much butter" 🤣🤣

[@robertallison9653]

@14:55 Blue Bell! Home-style Vanilla is the bomb! Long live Texas!

[@anitahopkinsla]

JP, I used to make crepe Suzette’s off a bottom of a crepe pan, back in the 70’s & it was so easy but your recipe & technique is better, I think. Haven’t tried it yet but thanks for reminding me of this delicious desert! Thank You! 👁❤️👁

[@ChefJeanPierre]

(●'◡'●)

[@Kweegan]

I saw "OF" in the title, and I started having some naughty ideas of Chef making the sluttiest french deserts for pay on OF. This video was great, gives all the secrets away. :)

[@ChefJeanPierre]

🤣🤣🤣

[@randalltom9750]

If you start spinning and juggling plates, you could really put on a show! Bravo Chef! I have to try this!

[@Mistacole]

Our kitchen is so much more functional having (binge) watched Jean-Pierre. I happened across his channel looking for tips on preparing and cooking a beef tenderloin. I followed his directions to the letter and the results were incredible! And here is another gem! Bravo, Jean Pierre!

[@jennifermelvin8038]

I love orange flavored anything! Definitely going to make this!! Thank you for sharing your recipe!!

[@michealphilips18]

Hello there how are you doing today..

[@MellowMaple]

I hope working a kitchen with you is just like watching one of these videos, cause i bet that'd be an amazing experience.

[@noreenconstantine4612]

Love crepes of all kinds. When I make a pile, I like one with chicken and a few veggies and sauce, another one with fresh fruit in thickened juice

[@oldmanfromoc7684]

Chef Jean you sir are a cooking hero! GOD BLESS YOU!

[@0x777]

What I so love about this channel is that it explains those grand names of cuisine in very simple terms even a pleb like me understands, can cook, and can show off my "haute cuisine" skills. It really gives me the confidence to try my hands on it. I guess it takes a true chef to make the big things look easy.

[@ants9230]

Seeing that look of wonderment on your face when you taste the dish you've just created makes me smile inside. You should make a compilation video of them. ❤

[@jerrylegion]

I had to do this for my exam. Together with choux à la crème. It took me 70 minutes in total, and I ended first. By The Way. Peler à vif is an art.

[@steveh100]

He's good isn't he. I'll make this for this weekend, and try to pretend I haven't been watching Chef JP again. "What, have you never had this before! Oh the recipe is so easy, I've made it loads of times" but my family know that when they don't get a choice of desserts I've been watching Chef JP. Thank you chef.

[@rome0610]

No, no, that's the wrong answer! "Oj, the recipe is so easy, a child could do that!" 😂

[@tmaffeo]

Oh myyyy crepes looks delish happy Memorial DayChef 🇺🇸🇺🇸🇺🇸

[@michealphilips18]

Hello there how are you doing today 💐🌺

[@ferrydewit3416]

I baked crepes your way. Add a little butter to the batter and brush the edge of the pan with a little butter while baking. The crepes were good. Nice thin and light brown in color. They easily slipped out of the pan. Thanks for your video. You are a master chef.

[@ESO529]

Dear Chef Jean-Pierre - it's refreshing how you admit that the first crêpe is always the troublesome one. I don't know why ... it's just how it has to be I guess?! I had to laugh and went down memory lane when you explained the flipping. I chased recently my "Rösti" (a Swiss dish made of potatoes) when I flipped it ... 🙈 and caught it in time before half of it landed on the stove 🤣. All there is to it: never hesitate! Sure going to make Crêpes Suzette at the next invitation. They're gorgeous - thank you 💖💖

[@idahospyder1620]

Flipping your crepe reminds me of what my dad would say, do as I say not as I do... looks wonderful chef!

[@tatianagutierrez6536]

My Babushka used to make me blintzes and sour cream. Today, you touched my heart with this recipe. THANK YOU CHEF Your Ukrainian friend, Tatiana And Thanks for always being such FUN!

[@annenelson9270]

Thank You Chef Jean Pierre 👍 Happy Memorial Day! Crepes are so versatile and delicious 😋

[@michealphilips18]

Hello there how are you doing today..

[@albundy5228]

It's been a few decades since I've seen this classic. Thank you Chef for bringing this back!

[@rondillon6746]

Chef with all the challenges and issues WE have to attend to…Thank You for the uplifting sessions not only for OUR PALATE but for OUR SOULS. As a little boy I cherished watching my German Grandmother prepare our family meals. I still see her small yet powerful hands kneading bread… grasping flour and dusting the table top to roll out her homemade noodles…those were days I will always hold dear. The only thing I didn’t like…she always wanted me to catch the headless dancing chickens…but her fried chicken…WOW. Thank You again Chef.❤️

[@kathykathrynm9375]

I love those crepes! I love Grand Marnier! I love oranges and I love Blue Bell Vanilla ice cream. I’ve made them using Jacques’ recipe. Yours is next. Thank you.

[@michealphilips18]

Hello there how are you doing today doing…

[@kathykathrynm9375]

@@michealphilips18 I’m dandy!😁. How are you?

[@michealphilips18]

@@kathykathrynm9375 fine thanks once again nice meeting you on KZbin if you don’t mind can will be friend

[@kathykathrynm9375]

@@michealphilips18 Friends are like Blue Bell ice cream. All good!

[@kathykathrynm9375]

@@sarafinasummers7863 I left for a year or so twice. I missed everything about Texas. Even the 100 degree days. Blue Bell is especially nice.

[@samuelcecil9273]

In Gods kitchen chef Jean Pierre will be there

[@ChefJeanPierre]

🙏🙏🙏❤️

[@geo34south]

I applied this (slightly) to a dish of chicken breasts, adding orange zest, orange slices, Cointreau, white wine and stock with shallots, shiitake mushrooms and fennel done à la Jean-Pierre and copious amounts of butter. It was absolutely delicious!

[@ursulanikolaou8737]

Delightful to listen to you chef! Everything you prepare is explained clearly and I love when you even correct some of the small mistakes with a great sense of humor!

[@SBinVancouver]

"I have too much butter". Je ne pensais pas que c'était possible pour Chef!

[@stizelswik3694]

OI VEY!!! my mouth just won't stop watering! lol

[@pedropenna7480]

Brazilian bbq guy here, again. Loved this one. Creps were the very first food that i manage do conquer when i was a teen. Gave me such good vibes this one! Thanks.

[@terryboyer1342]

Not an orange fan but I'll still give you a thumbs up.

[@antonbonin5003]

Omg BlueBell is the BEST ice cream you can get! Well we at least know Chef JP is near Texas where the cows make the best milk (Borden) and the best milk makes the best ice cream (BlueBell)

[@stevenmqcueen7576]

Haven't seen a Chef Jean-Pierre video for a while. Glad to see that he's still got it.

[@ranjanachand9306]

Really enjoy the coming demos and the sense of humour

[@mikedebois2566]

Finally,... the thing with the holes,... I have been wondering what that thing was for more than 20 years,... I got one left to me by my grandmother!!! a jest!!! Thank you!!

[@tonyschumann5850]

From his mind to the plate. I wish I had half this mans talent when it comes to cooking. Thanks for sharing your time and talent.

[@ziba2u]

i wish i was rich enough to hire him as my personal chef in my house, i learned a lot from him. Thanks for all great videos.

[@fabianmckenna8197]

Hey ....... go ahead and practice then you can be your own personal chef !

[@cayogator]

Beautiful......thought you were gonna 'flambe' the pan ! lol

[@johndeegan4120]

I have established a nightly routine of watching your videos just before bed. Puts me in a great mood. Thanks Chef!!!

[@libbyliebig1327]

Me too for the exact same reason!

[@alistairlewis2461]

@@libbyliebig1327me three. Like now. It’s 0130am in Melbourne Australia. Can’t sleep. But I will now 😋

[@frankmosuch6798]

I had forgotten about making these. Last time for me was early 80's, Thanks for reminding me of Old School goodness.

[@lizcoombe4888]

All cooks know “Sauté” means JUMP! Chef. You make me smile every time I watch your videos! 😊. So yummy, and interesting! CIA grad 1993 here!

[@gregoryglen4090]

Dear Chef. This was much easier than I had ever thought. Mine turned out perfect! My crepe flips had a few mishaps, but I at least know How to flip. Now just some more practice. Yummy! 😋

[@vicenteguerrero4861]

You are amaezing, LOVE your show and specialy your food! Greetings from Tijuana México

[@stephenpaquet]

I haven’t made this sense the 90s thanks for reminding me chef I’ll make it next weekend.

[@Madskills-hw2ox]

There’s already so many great comments; I’ll do a two 👍🏻👍🏻s up. Thank you my friend, and everyone behind the scenes for adding in the tidbits. Great job as always.

[@cindzz47]

I have never had that before. Always thought it was for “fancy” people 😂 im trying that. Thanks

[@Dr.K.Lutsiv]

Cool simple recipe! Hi from Ukraine!

[@charlespowers850]

Chef is not old just well seasoned!

[@ChefJeanPierre]

👍👍👍😊

[@Cunnysmythe]

Will definitely make this once I get some Grand Marnier. My dad always loved a nonsense comedy song by Kenneth Williams called Ma Crepe Suzette so I'll have to make this for him now that I've seen such an accessible recipe

[@casinoknight9717]

Great Job Chef!!! Blue Bell Ice-cream the best ice-cream on earth. Plus it's still a half gallon. not whittled down like those other guys.

[@Sergiy1578]

that' s incredible...thanks!.. i think - the clu of this recipe is a mix of cognag and limonchello combined with orange juice)))))))

[@ihatedill2447]

Uncle

[@theskycavedin9592]

France has the best deserts by far. Napoleons and Macarons are my favorite

[@HankBukowski]

Chef, I wish you knew how many times I've gone out for ingredients in the early morning to make one of your recipes and eat it as the sun came up. I'm just a stoner forklift operator and some of the good nights are when I just find the video I want, grab all the shit and cook while listening to half the time you/ half the time very loud heavy metal music. You're the coolest, brother. Thank you.

[@ChefJeanPierre]

Thank you Joe 🙏👍

[@dopeymark]

Dated a French girl who used to segment grapefruits for me. Head over heels, I was. I have never eaten these. I will make them soon.

[@dianaprince4456]

Hi my friend! This was one of my first recipes that I learned how to make when I was a child. What wonderful memories. I (we) love your videos. You are a delight to watch & learn from, chef. ❤

[@jacquelinemilton6387]

My grandma made these every summer when I spent the summer with her

[@thomasr5121]

I like adding a bit of cinnamon to the crepe dough. I did find you made them a bit thick but that's up to personal taste. Also butter milk is fantastic to make them with, try it! The first crepe is always the worst of the bunch. Ive been making these for over 30yrs since early grade school in Denmark. Now I make them for my family every Sunday morning.Thank you chef for posting this.

[@jacc8181]

Chef, your videos are the best. Don't ever change a thing. You could make a video about how to boil water and I bet you would make it a fun and entertaining video. You're l'homme.

[@onesri6108]

I love watching your videos just for the commentary, and one day I might try your dishes 😋

[@efwfew]

Crepes suzette is amazing, actually crepes anything is amazing. My favorite is still some sugar, cinnamon and some lemon juice ! ( and crepes nutella, but thats a recipe to gain 2kg in one day lol)

[@isaaclo1016]

Thank you so much for teaching us the way of cooking. Could you share some of your recipes for breakfast?

[@bgueberdenteich5206]

My husband proposed to me,, after I prepared these delicious crepes. When I am pressed for time, I brush the cooked crepe with butter and add 1or 2 teaspoon of English marmalade mixed with a little Grand Marnier !

[@isabelleblain6263]

Merci Chef Jean Pierre pour cette recette. Ce dessert a été le clou de mon souper de la Chandeleur. Il a été très apprécié des convives. Et tellement facile à faire!

[@Claudio.forte.t]

It reminds me of when my cousin from Lyon came to Italy. His crêpes Suzette flipping wasn't as good as yours chef. We had to scrape a few off the floor. :-)