How To Make Crêpes Suzette ( and Crêpes Flambées ) : part 2

[@brutalcelt9139]

Excellent!! Thank you for showing the original recipe. I'm teaching my 13 yo son to cook now and the first thing we do is meal plan based on videos you have available, then we watch the video together and I let him run the kitchen with me as his assistant. Teaching him with a step by step demonstration method in the kitchen wasn't working well so I figured I needed a new teaching method. After we watch your videos he is off and running and he retains everything you say and do in your videos, especially the culinary history information. He made the Gratin Dauphinois last night and it was a huge hit. You have a gift for teaching my friend. Great job on the videos, looking forward to preparing every one of the recipes with my son. He gives you huge credit on his success when he tells his friends about his latest dishes. I am happy to be a new Patreon supporter of your hard work. Best wishes on your continued successes.

[@NamaiWalterHeins-re4nu]

That sounds really amazing 😁 having a parent support you while you cook all the foodie videos of the internet. Kids these days teach themselves with video and to have a parent that support with grocercies and other supplies, thats nice. Even if it's not about cooking, but other crafts. I kinda hope my kids will have interest I or my husband do understand enough to support them 😅.

[@youtubehatesus2651]

I taught myself to cook. I started by reading the first part of 'Joy of Cooking' to learn all about ingredients, cooking methods (wet and dry), cooking terms, and herbs and spices. It has served me well over the years. It was the ABCs.

[@LePetitNuageGris]

This is so heartwarming and amazing. I hope your son is very proud of his new skills, and he’s kept on cooking with joy ever since.😊

[@purplealice]

I have an old cookbook that says to make the Suzette butter, take some sugar cubes and rub them all over the outside of an orange, so they absorb some of the flavorful oils from the peel - then crush the sugar cubes and mix them with butter. And, sometime back in the 1960s, a young man took me to a fancy restauraunt in New York City to have crepes suzette. They were served flaming, and there were sliced strawberries in the sauce! (And I couldn't eat strawberries.) I still haven't eaten "real" crepes Suzette, except when I tried to make them myself...

[@onyabeia832]

Je suis British d'origine congolaise, élevée en Belgique vivant à Manchester. J'aime vraiment vos recettes et votre façon claire et concise de les presenter. Merci restez pareille et surtout keep the good work. All these '"Grands Chefs" should understand that it is not about them (big ego, we already know that their great) but about us: teaching people about their passion of cooking so we can learn and love cooking also. So thank you so much. Merci. Je vous souhaite de bien plus grands succès.

[@paulbonge6617]

lu et approuvé! I could not agree more, and Chef Alex does a phenomenal job through his always clear and simple presentation.

[@tomsaaristo6294]

Crepes Suzette have always been flambeed whenever I've ordered them, but I am now team French Cooking Academy and now know the difference between them and Crepes Flambees. Thank you!

[@songbirdforjesus2381]

When poor, crepes with jam was our special dessert. Now, I am learning the professional way to make them. You made my day, and will provide memories for a lifetime, including recipes handed down to generations as I teach them the French Cooking School way

[@sampleaccount9302]

I have always terrified my parents with my cognitive abilities. When I was 8, I once verbally destroyed my father in an argument so badly our relationship hasn't been the same since.

[@LePetitNuageGris]

I grew up on crepes with jam. My German grandfather (who came to Canada during WW2) always used to make us crepes with plum jam, quark cheese, or poppy seeds. We loved them. Later, my mother would make them with regular old strawberry or raspberry jams… apricot is also great. They were all very yum!

[@alexpiedmont3065]

It is so lovely to see someone finally make the original recipe with the Suzette butter. It's the one I have always made and it's just lovely. The butter keeps a few days in the fridge too so you can whip up more when you feel like it. Escoffier is my kitchen hero, I've had and used his Ma Cuisine since I was 13 years old. Thank you for you vídeos, I so look forward to them. Àlex.

[@FrenchCookingAcademy]

Thanks Alex yes escoffier is a great mentor with so many recipes to learn 🙂🙂I guess it will keep me busy for years to come🙂👨‍🍳👨‍🍳

[@WastrelWay]

After watching a few of these videos, I downloaded Escoffier's book, and also the "Cookbook" by Jules Gouffe.

[@davidsonnow]

What do you mean a few days? Freeze that sucker and you can store it for a year!

[@frankkolton1780]

I became enamored with French cuisine as a boy when I had my first bite of Crepes Suzette. My first French cookbook was Le Repetoire de la Cuisine that I found in an old neighborhood book shop, the only problem was that it was in French, so I had to buy a French to English translation book because is was long before the internet age. Even though I can read a cook book in French and understand the instructions, I can't pronounce most of the word correctly to save my life. After countless mishaps and disasters because of inexperience and wrong translations, I was finally able to master a few skills and recipes. The most important thing I learned about French cuisine over the years is there is nothing better than sharing wonderful food and drink with family and friends, meals together are looked forward to and greatly enjoyed. While that may hold true in any country or culture, no other country does it with such a complete variety of foods and tastes or as much style as the French. Eating well is living well.

[@LePetitNuageGris]

I love this comment. What an adventure and such dedication you showed. It’s very inspiring. I’d love to eat your creations.😊

[@ShaylaB4]

Best cooking show ever! Thank you for all your lovely recipes and your attention to detail.

[@FrenchCookingAcademy]

Glad you enjoy the show🙂

[@thestudentcafe]

There is nothing better than this on KZbin. He is in a class of his own.

[@jake9705]

3:08 -- How is your mise en place always perfect?! You arrange your ingredients better than I arrange my finished food!

[@FrenchCookingAcademy]

Yeah it takes lot of practice but don't worry there is a heck of a mess on the side off camera😁😁

[@jackwebb437]

Don’t apologize for your English. Your English is much better than my French my friend.

[@FrenchCookingAcademy]

Thanks 🙂

[@thestudentcafe]

I'm Scottish, so Staphane's English is better than mine. He is so entertaining and a super chef.

[@jody7399]

Thank you so much for sharing. Please keep on bringing us some more French creations!

[@Patiritilap]

Thank You for the recipe. Your crepe batter is the one that never fails. So simple and so delicious.

[@arthursandomine5464]

Thank you so much for clarifying the differences, I had no idea! 2 ideas if I may ad: -I like to use powdered sugar for the coating of the Crepe Flambe instead of the grainy normal kind. -And for the presentation it's much nicer with the topside (the side that is cooked first) out. HOWever now that I think about it if you cut the pouch the nice topside will fall down and present itself so I guess it's a judgement call

[@songbirdforjesus2381]

Incredible as usual. Superb teaching of technique and presentation.

[@beautifulsoulcruz5374]

Thank u for your crepes recipe.. please upload more recipe of french crepes. Im a follower. More powers. Thank you

[@cristinavelasco9818]

C'est magnifique.. Bravo..!! Chef 👍🇪🇸🥰

[@streb6]

Beautifully done and such charm in your instructions...thank you

[@FrenchCookingAcademy]

merci beaucoup 🙂

[@streb6]

French Cooking Academy Stefan, where are you located in France ?

[@deendrew36]

D D he is in Australia.

[@dertobbe1176]

I made crepes with your batter. These were amazing. Thank you for sharing your recipes

[@roshorsley7344]

Happy Shrove Tuesday and pancake day. You have made this year a sublime experience with your 'flambée' recipe. I did not know there were two recipes and I will make the Escoffier version next year. The result was a unique taste due to your method, especially the caramelisation. Thank you:)

[@lydiamalone1859]

My teen had her first crepe from a street vendor in Paris. I must try it at home.

[@mainlyfine]

That mandarin butter! Just mouthwatering. I can think of a hundred uses for it, both sweet and savoury dishes (with a little less sugar added to it)

[@FrenchCookingAcademy]

Yes it's a really versatile butter to use 👨‍🍳😋😋

[@sampleaccount9302]

I have always terrified my parents with my cognitive abilities. When I was 8, I once verbally destroyed my father in an argument so badly our relationship hasn't been the same since.

[@n.a7848]

@@sampleaccount9302 loool

[@reginaphalange5203]

This is the best cooking channel i've ever found:) you are doing a great job, thanks for your recipes 👌

[@madmoiselle007]

Omg I love when you speak French 😍

[@nicklausbooks1593]

MAGNIFICENT! My my, this is Heaven.

[@MrJuvefrank]

hi, Stephane, and Merry Christmas. Your food looks good.

[@dwaynewladyka577]

Very beautiful recipe. I had Crepe Suzette at a cultural festival, earlier this month. It was from the French pavilion. It was great. Where I live in Canada, we have something called Heritage Days. We have art, crafts, dancing, food, and music from different countries around the world. It is a lot of fun.

[@normyauchter541]

I will try both next week. Thank for sharing.

[@MrHunapu]

Reminds me of Bananes flambées. Almost the same. I just caramelise the bananas beforhand and then deglaze with orange juice. You can also use dark rum and spinkle it with cinnamon instead of sugar. Reminds me that Chandeleur (Candlemas) is around the corner where traditionaly you make crêpes.

[@christinekaye6393]

Oh, yes! Decades ago, my father took me to Trader Vic's and I had banana flambe' (is that the same as Bananas Foster?) and I seem to remember the plate also had crepes. 45 years later and I still remember the taste.

[@waltermorim1615]

Bonjour Chef. A few weeks ago I saw a vídeo by a French Chef who lives in Brasil. Laurent Suaudeau. He prepared the crepe suzette with the flavoured butter. Just like you made. I always thought of the suzette being the flambee type. Great vídeo. Merci beaucoup

[@FrenchCookingAcademy]

Yes Walter that one video is dedicated to you my friend 👨‍🍳👨‍🍳👍🙂

[@waltermorim1615]

@@FrenchCookingAcademy merci beaucoup

[@oceanbaby4521]

Wow!! That looks devine, you are doing very well with your presentation.. I love it!❤️❤️.

[@FrenchCookingAcademy]

That little pouch ( Aumonette) is great to fill the crepe with stewed fruits

[@اسرارمطبخي-خ2ت]

I tried it today and it is delicious Thank you I love to cook

[@lorribrown6513]

Wonderful presentation! Thank you!

[@trsmith9510]

My grandmother used to make crêpes very similar to this, but she would grate or zest the orange by rubbing sugar cubes on the outside of the fruit. The orange oils and essence would be infused into the sugar cubes, and that was how she incorporated the orange flavor into the butter. I don't recall the rest of the steps, but she essentially ended up with crepe suzettes.

[@FrenchCookingAcademy]

yes the rubbing of sugar is kind of the same really but a bit hard work and you need solid sugar blocks

[@lindagrande3901]

excellent demonstration! Thank you!

[@rbettsx]

Thank you! I learned a lot today!

[@gerardjones7881]

At the end a spoonful of arrowroot is mixed in the orange juice to thicken the sauce slightly. That's how it's done at maxims Paris.

[@dbkfrogkaty1]

Superb! Fantastic recipes. So well done with a little history thrown in. After watching this I made some crepes for the first time just to see if I could do it. They came out nicely. I may have to try the flambees next time. I have some orange liqueur I can use and maybe a bit of rum.

[@rexthefrenchie8568]

i tryed your this recipe today.... very good .....thx for share ...lol....

[@FrenchCookingAcademy]

glad you liked it and thanks for taking the time trying it😋👨🏻‍🍳👍

[@noamzerah4657]

thank you. this is one of my favorit desserts. i must admit, that the best one i had, was in new orleans. by the way, ther is a big differat between curacao and triple sec. curacai is a dipper, sweeter and more complex liqure (grand marinier is a good example) while teiple sec is a daryer, mor sharp liqure like cointrou.

[@farac9332]

Bonjour Stephane, merci pour toutes vos vidéos ☺ svp pour quelqu'un qui ne consomme pas d'alcool ou biennpour des gosses peut-on faire ces crêpes sans alcool ? Merci

[@gillesmarin]

Looking good for a restaurant who needs to be consistant with their recipes but my home free style version, following the very free spirit of Escoffier, made with home made citrus jam and home made butter from heavy cream, tastes much richer! And yes, I flambe my crêpe Suzette anyway, to burn the fat and strengthen the taste, but with Cointreau, for its richer bitter orange flavor. So the result is not as sweet as yours but more flavorful. Another important touch from Southern France influence is to add some orange blossom water into the batter of the crêpes. Try it! Bon Appétit!

[@Lykos-i2m]

looks very delicious, will try it!

[@FrenchCookingAcademy]

👍

[@elelyon555]

Lovely thank you 🙏🏻 🥰

[@MJokerr]

very nice, have to try to make this.

[@FrenchCookingAcademy]

let know how it goes

[@reikilynx653]

When visiting Great Britain, my son fell in love with crepes. Our friend made them and all she did was sprinkle them with some sugar and poured orange juice over them. Obviously now, very generic, but it was oh so good regardless. I cannot imagine how good these variations are!, but the liquor sounds really expensive, are they? Thanks for sharing your gifts.

[@Vadigor]

Depends on what you mean by expensive. Grand Marnier is probably at a 20-30% premium compared to a semi-decent cognac or Cointreau (= triple sec = orange liqueur), both of which are at the same level as the likes of a nice bourbon or an average bottle of blended scotch. If you don't have any of the three and would only use it for this recipe you can use just Grand Marnier since it combines cognac and orange. But it's not at all versatile in my experience so a regular cognac would serve you much better for a variety of classic recipes. A basic triple sec is pretty cheap and it's a great mixer for cocktails so it can be a good purchase. Hope that helps. A good crepe with orange juice is already amazing, but the steps here do take it to the next level.

[@reikilynx653]

Vadigor thank you, that helped tremendously! I've never cooked like this before, so I was very anxious as to what to look for. Sweet of you. I take your advice most confidently now. In return, you receive a compliment for being very sweet about it :)

[@Vadigor]

@@reikilynx653 You are most welcome, happy cooking!

[@ChezJohn]

Beautiful Chef, I really liked the first one. I was wondering if Cherries Jubilee is French, if so would you consider doing that sometime? Thank you for these recipes.

[@austingode]

Great video and recipe .........

[@ChefRafi]

Magnifique! 👍

[@FrenchCookingAcademy]

merci 🙂👨🏻‍🍳😀

[@JudiChristopher]

"Bravo Darling... Bravo"

[@briebeauty3880]

This looks beautiful

[@resilientembers8987]

Thanks for sharing your knowledge with us. Sorry for my ignorance but I noticed the crepes were already baked prior to the preparation. Any chance you can share with us the recipe for creating the crepes themselves? Or do they normally sell crepes on the market? Thanks in advance.

[@simbelnubisudan6469]

Nice presentation.

[@carlosnalupa3788]

thank you chef .i learned a lot from you .

[@FrenchCookingAcademy]

👍👍👨🏻‍🍳

[@viktorijalegge7474]

Hello - can you please make bouillabaisse? Such a delicious soup

[@FrenchCookingAcademy]

oh yes i need to do that too 🙂

[@holyngrace7806]

Yum! I wonder how well this would work with Cointreau or even an apple version using Calvados !

[@FrenchCookingAcademy]

well if you try tell me how it goes 👨🏻‍🍳😋

[@holyngrace7806]

Good idea - I shall. Can't easily get any Calvados here but I do have some cointreau. I'll let you know.🥘😋

[@ruthkiley6292]

Wonderful! I don’t know if you already have done a demo, but can you make crepes with shrimp and a cream sauce? I had them once and they were delicious! Thank you you are marvelous!

[@FrenchCookingAcademy]

Yes savoury crepes is still something I need to make🙂

[@PlanisGR]

Hi Stephan! Is it possible to upload a video with a savory chocolate sauce that can be served with meat? Thank you in advance!

[@Cupcake-wh9qr]

Looks sooo yummy

[@FrenchCookingAcademy]

they are good i eat them all 😋😋

[@gregoryswartz4466]

Merci! Great video.

[@student1329]

Hi Greetings from India! Chef ..Pls suggest substitute for liquor

[@yossiperl7424]

Thanks! what kind of pan are you using here to fry the crepes? is it carbon steel or stainless steel? is it important for the dish?

[@thibichthaole4807]

Hi Chef ❤ . If I don't have cognac can I change Rum. I have it already in my Home. Thanks😊

[@AuroraClair]

What if we want to make more batches one after another? I would like to make 10 crepe flambe. Do you have to wash the pan before adding new batch of sugar to make more syrup? I don't think I have a big enough pan for 10 crepes

[@tatsianaserhiyenia1975]

Hello! What pan did you use? Can I use stainless steel?

[@georgem6665]

I have not been able to find the recipe and ingredients for crepes suzette on the French Cooking Academy website.

[@elsaleepiano]

I came from part 1 to this hoping to see how to turn the batter into crêpes.... the batter just somehow magically became crêpes....would love to see how to make it so even, thin and brown on both sides. Is part 3 coming?

[@charlesaroquianadin5256]

Super ...👌👌👌

[@MsJavaWolf]

I also thought that crepes flambees were crepes suzette, interresting video.

[@csl9495]

Damn this looks perfect for the up coming Fall season

[@manarhussam7548]

can I store the dough in the fridge for a few days?

[@sweejus17]

Loved it!

[@marinajwakim8642]

I made today crepes with your batter and they were fantastic my kids loved it but I didn’t finish the batter, is it possible to put it in the fridge and finish it tomorrow? Please let me know. Thanks so much for sharing this amazing recipe with us.👍👍

[@balajeeaj]

Gorgeous

[@Raiden_N7]

I'g glad now that I still have 4 crêpes left over from following the last video. These look delectable. I have the Grand Marnier Cordon Rouge, and the Cointreu, but the only Curaçao over here seems to be Bleu, and I don't want blue crepes, haha. I must admit, I always thought that crepe suzette had to be flambed.

[@FrenchCookingAcademy]

you can use triple sec instead of curacao

[@sharmisthamodak5761]

Very nice.. thanks a lot for sharing :)

[@FrenchCookingAcademy]

My pleasure 🙂

[@WAPJWENNBAGAYTV]

Indeed

[@dominiqueleroux5943]

Good English... Superbe Recette... Les petits secrets de Domi Gourmand le gâteau de crêpes suzette

[@anitadovand1332]

Bisous de nouvelle caledonie ❤️❤️❤️

[@FrenchCookingAcademy]

🙂🙂😄

[@changheelee2549]

Stephan thanks for sharing this great recipes. I just want to ask if I can make crepes suzette without alcohol ? Its taste would be too different from the one with liqueur ?

[@anastasia10017]

OMG I love crepes suzette !!!!!!!!!

[@davidsonnow]

What type of cognac did you use

[@Johan-rm6ec]

A tasty joy to watch❤

[@carlosnalupa3788]

hi chef what is the alternative for a non alcoholic flambe coz im working in mid east particularly here saudi arabia?thanks

[@deendrew36]

Carlos Nalupa unfortunately I don’t think there would be an alternative for flambé.....it’s the alcohol that is flammable.

[@youtubehatesus2651]

thx

[@exutoirecandleco384]

If making this for children, what will be a substitute for liquor?

[@MaZEEZaM]

Does the Flambees add any flavour or is it just for dramatic effect? obviously it burns off the alcohol.

[@PrasiddhKitchen]

Superb teaching...gud

[@ElizabethKlimas]

omg looks incredible I wish I could have some cuz I am very bad cook...❣️😢😤

[@fluttershy2816]

Amazing recipe! Can I make the crepe flambees without the alcohol?

[@FrenchCookingAcademy]

Yes but won't taste the same

[@fluttershy2816]

@@FrenchCookingAcademyokay, thank you very much for the clarification :)

[@loveydovey2805]

Can you also do this with rum or does it have to be cognac?

[@FrenchCookingAcademy]

you can use rhum but ten the taste won't be the original one

[@loveydovey2805]

@@FrenchCookingAcademy okay I'm going to buy some courvoisier then. Thank you☺

[@pontevedra660]

Wallah you are magnifique.!!!

[@MaZEEZaM]

I am not particularly familiar with alcohols, I am familiar with Orange liqueur, cointreau but im particularly fond of lemons, is there a lemon equivalent of cointreau?

[@saerin5991]

I'm not a specialist of alcohol but take a look at this italian liqueur, limoncello. :)

[@MrHanszimmer]

It seems that you're using a non seasoned iron pan in this recipe, is there a reason not to season it? I remember the crêpe-pan you used in the full tutorial was actually seasoned

[@jamegumb7298]

I have Ma Cuisine instead of Guide Culinaire. Are they about the same or is it worth it to get Guide Culinaire? Maybe a nice idea to get Gastronomie Pratique as well? I bought it, to try and maybe start a YT series called "dumbass cooks". But I am too clumsy.

[@FrenchCookingAcademy]

the guide culinaire would be pretty similar i imagine i don’t have la cuisine but perhaps it is more homecook friendly . guide culinaire us gréât but aimed at professional kitchens so it takes some getting used to

[@RoseRose-nt4ju]

Nice video 👍

[@nemecec01]

How to make this non-alcoholic?

[@AriesSupertramp]

huh.. so I've made Crêpes Flamées and not Crêpes Suzette all those years. But even French chefs on youtube said it was Crêpes Suzette. Thanks for enlighten me.

[@FrenchCookingAcademy]

yes a lot of things floating on the internet are not exact

[@ivyandroses4373]

This would be great after I eat my salisbury steak TV dinner

[@nekochannyan]

I love your accent XD

[@MaZEEZaM]

Im not sure if its the way french pronounce Citruss but in Australia we pronounce it like SITtruss rather than SIGHtruss.

[@barbarawaras8391]

Try to be a little patient with those still earning a new language.