Jacques Pépin Makes His Famous Crêpes | American Masters: At Home with Jacques Pépin | PBS

[@dylanp629]

1 tablespoon melted butter 1/3 cup flour 1 egg 1/2 cup milk Salt Sugar Add some milk and mix, add the rest of the milk + butter after

[@biodigitaljazz1]

my batter was way thicker than his appears to be, still made out okay. might need more milk next time i guess

[@rwatts2155]

@@biodigitaljazz1 You can thin the batter with a bit of water.

[@OzzieTheHead]

Almost all recipez use 1:1 flour-liquid ratio. What is this

[@ForgivingCross]

@@biodigitaljazz1 Because the recipe uses volumetric measurements and flour can compact easily its possible you accidentally packed your flour in more than he did causing you to actually have more flour than he used.

[@lor7780]

stupid fucken retarded units, why can't americans accept that they are an inferior measurement, especially for fukin baking

[@corystansbury]

Can you imagine going for a sleepover and getting a Jacques Pépin breakfast?

[@dy9278]

No. I would never want to leave

[@Pt0wN973b0iI]

He makes his guest do some work sometimes.

[@KatarinaS.]

That would be heaven! He's like the grandpa I never had.

[@007Babush]

I'd probably want to go for a sleepover everyday! :)

[@zube6996]

That would be phenomenal. I’d have to stay for lunch and dinner as well. Lol!!!

[@aquajuwel7098]

The best memories from my childhood was when my grandmother made me crepes with ice cream and banana. My mother was very strict and I always had to eat her healthy vegetarian food( she was Adventist) , but when I was at my grandmother she smothered me with cakes and sweets, meat dishes that was so good, and she was so full of love and kindness, and not religious . I miss her so much.

[@Synthetic-Rabbit]

Religion, like all things, is good in moderation.

[@suearmstrong9597]

I understand.....my Grandmother was wonderful and taught me how precious life was. She left me with so many wonderful memories. 🍃♥️🕊

[@kittychan3645]

Isn’t it interesting how food brings up such strong memories for us?

[@diamondheart9268]

How amazing to have such wonderful memories of your grandmother’s love ❤️

[@TiddlyBlinx]

Only a few of the grossest meats were ever forbidden in the Bible, so it's weird that she went vegetarian. Actually, the Bible has a lot of feasts and only the occasional fast day. God sure blessed us.

[@Iampatrix]

I love when retired master chefs give cooking lessons, they're always super simple dishes just prepared perfectly and effortlessly.

[@lexwaldez]

My daughter returns from France tomorrow and I'm making these for her first breakfast. I can't wait for her reaction. Thanks so much to Chef Jacques Pépin. Quiche is up next.

[@amcconnell6730]

Me: Crepes for breakfast are too much hassle. Jacques: By the time the butter has melted in this hot pan, my batter is ready. :D

[@gerardoneri5115]

Lmao

[@KatarinaS.]

He makes everything look effortless. Actually, they're no more hassle than pancakes.

[@odertube]

I make crepes at home and it is easy. It's just a little bit of work and of course Jacques makes it look even easier.

[@joaquimrabinovitch]

Funny most French cookbooks say to leave the batter rest for a few hours but he makes them look so good within minutes!

[@ThomasDawkins88]

@@joaquimrabinovitch I was surprised since Julia Child always said to refrigerate the batter to let the flour completely hydrate, but she was also making a large amount of batter. Maybe with the small amount adding only a little of the liquid to start mixes it thoroughly enough that you don't have to wait. They certainly looked wonderful!

[@cherie0882]

I just made crepes from this recipe and it’s the *first* time my crepes came out looking and tasting like crepes instead of weird pancakes. Jacques does a great job of explaining every step of the way. Rolling and folding really helps when they come out an irregular shape too lol Also making sure the prettier side is the one that shows on the plate.

[@VirginiaWolf88]

I'm excited to make these. They look spot on. Your comment gives me confidence:)

[@suearmstrong9597]

He is the greatest chef of our time. Not only does he cook and create but he instructs beginners in a way that gives them confidence. What a wonderful human being God placed on earth. 🍃♥️🕊

[@nairobi203]

You may want to check out Stefano Barbato. He is an Italian Chef and also absolutely fantastic. Even if you do not speak Italian, you may be able to follow and reproduce his plates.

[@toga1022]

Greatest chef of our time?!? hmmm . . . . . .say . . . i got this bridge I can sell you cheap . . .

[@The_OneManCrowd]

He's a national treasure and my favorite chefs of all time. He helped me develop the proper respect for ingredients and just food in general. I love to cook and it's all because of this wonderful man. Merci', Chef de Cuisine!!

[@thetshirtblog]

I made this today, and I would say the crepe is too rich/buttery. I'll try a different formula next time.

[@randomkorisnickoime]

@@thetshirtblog Here’s a bold idea for you: cut down on the butter quantity 🤷🏻‍♂️

[@jw362]

Jacque--you don't know how much peace just watching you cook brings.

[@paroblynn]

he had me at dessert fit for a king. I'm going to make these for my son tomorrow. and if he doesn't like it, more for me.

[@Defeft]

I mean they're okay, not anything amazing lol. Pancakes are way better imo

[@KatarinaS.]

He'll like them. My 3 girls loved it when my mom would make crepes for them when they were little. My 22 month old granddaughter loves them now too.

[@Iampatrix]

If he doesn't like it you lean over him, get right in his face and sneeringly in an English accent say "You're no king *boy* !" and backhand the food off the table.

[@paroblynn]

UPDATE: My Son loves them!

[@fawltyoldboybasil.2178]

'Pancake Tuesday' or 'Shrove Tuesday' signaled the eve of the Lent Fast back in the Old Sod. As a child I remember my Mother using this exact same recipe for Crepes/Pancakes. I couldn't figure out why, years later, my crepes were so ragged - until I saw Monsieur Pepin in this video. I kept pouring the batter into the center - Doh! My Mom used to juice a couple of lemons and an orange and put the juice in a saucepan with a little butter and some sugar. Heat it until the butter melted and the sugar dissolved - spoon over each crepe and roll them up. Deelicious!

[@bigpapa8152]

True master of the craft. Always loved watching Jacques at work, and still do today.

[@Coeurebene1]

I love these craftsmen who are proud of their work but modest about themselves.

[@georgeneckrock7575]

A new series I'm over the moon thank you so much Jacques !!!!

[@manichispanic5234]

Cooking lessons from Jacques Pepin, the internet is a powerful tool indeed

[@ThePolisher17]

Jacques pépin is the perfect Chef everything he does is simple and unique and made with love. Merci Jacques J'adore tes vidéos.

[@ionicgeorge]

"Usually the first crepe they say its for the dog. eh not for me I use the first crepe" -Jacques Pepin

[@debrastacy9185]

I am a big fan...loved you with Julia...loved you with Claudean.. and your lovely granddaughter... learned so much from you.. THANK YOU! and an incredible artist💜 and soul

[@cizia69]

What a man!

[@bobbydigital_BobbyinLA]

This video encompasses everything Jacque Pepin, I absolutely love it! You truly are the best chef in the world, a real living legend! We love you Chef!!!

[@michaelhamilton-piercy6703]

Hes so awesome... even the simplest cooking requires technique.... I met him 25 years ago... it was a great pleasure

[@MegaChuck345]

Fantastic, simple yet with appropriate attention to technical detail in just the right places. Artfully and masterfully done. Thank you, Mr. Pépin!

[@bobskiba7181]

Simple and beautiful. I adore this man.

[@jdane2277]

My mom used this recipe and made crepes a lot. One of her recipes was to fill them with ricotta and egg and mozzarella and make manicotti. They were heavenly. She loved watching Jacques Pepin and Julia Child when we were growing up --lucky us!

[@oscarg6260]

That’s looks delicious!! Tres Bien Monsieur!!!

[@justineapple6419]

This the best way to learn the basics of cooking ❤️❤️

[@verlynnvegarosas235]

Thank you Chef! God bless you and your family 🤗

[@TheSharmanova]

"Ahem, sir, it's forbidden to use a metal fork on a non-stick pan. What's your name, please?" "'Jacques Pépin?!', my gawd, my apologies, I'm the idiot, please continue."

[@ninamoler1880]

You made me laugh!

[@gavrilgavrilov1079]

I think he gets a kick out of doing it :) There are videos of him doing it going back probably three decades... He’s so confident and his touch is so light, you cant help but laugh it off :)

[@konstantinivanov1986]

Heck yeah 😀. Simply the best guy teaching us some real goodness. Thanks Jacque.

[@Hugo_est_la]

Such a classic very simple but executed with a perfect technique merci Jacques mes enfants en raffolent!

[@lartpourlartana]

He is an amazing chef and teacher. Every recipe of his I tried was very successful and is now a family favourite.

[@bengt_axle]

I tried this for the first time after buying a $25 carbon steel crepe pan and seasoning it with flax oil. Turned out really nice, golden brown, no sticking. Easy and a great dessert. The pandemic has meant happy cooking for me. Merci Jacques!

[@sayhi2rose]

Wow! This brings back memories. My husband, Chef Mastare from Sweden, used to make crepes for my son Hans & friends Lee & Chris

[@kentgladden4316]

A true master among culinary legends.

[@adamthomas7232]

When I was a kid my mother, for a Lenten dinner, would occasionally make Hungarian crepes (Palacsinta) filled with homemade grape jelly.

[@headachebaby]

It's so good to see Jacques. I grew up watching him. Wow...he makes this look so easy. I'm gonna try it.

[@novelist99]

Thank you for this recipe! You made my day! They came out perfect! I filled mine with cottage cheese and sweet strawberries, blueberries, and blackberries. I rolled them up and topped them with powdered sugar and whipped cream. Sheer heaven!

[@lindafromcalifornia1155]

This is on my breakfast menu for the morning. Thanks Chef Pépin Tried it using your technique and it was delicious. Thanks

[@ChuckNorrisCanSeeU]

In Eastern Block countries people also make savoury Crepes. With cheese/ham, minced meat, creamy mushrooms etc. They are really tasty, try it out. Leave one side slightly under cooked, let them rest and go cold. Once they have set, fill the centre with whatever you want (cheese for example), wrap them up from all 4 sides and put them in a medium heated pan. Fry until golden, but dont put the temperature too high, they will burn on the outside and cheese or whatever you've put in the middle will not melt/warm up.

[@travishostetter]

Gotta love palacinke!!!

[@suzettekitselman6914]

I've had savory crepes in France, too! Love the versatility. A friend gave me caviar for my birthday and I'm going to make BLINIs! Yummmmm My Russian tailor used to invite me in the back of her shop for blinis, and so I would always go see her just before lunchtime :)

[@Forevertrue]

Thanks You chef. Only a genus can make thr complicated simple and easy. Thanks again sir.

[@wimvandenbosch6657]

Wow. Made them. Delicious. So easy and simple. No fuss. Thank you Jacques. 👍👍👍

[@duncansutherland47]

What an absolute treasure he is. Thank you PBS!

[@emchannels]

The consummate chef! Pepin makes everything look so easy! I can't believe I've been spending a fortune at a crepe cafe all this time. I had no idea they were so simple ro make!

[@AnnM223]

Exactly, I have no idea why a crepe should cost that much. That’s why I make them at home and they are always better :)

[@Dionisio181]

I love how practicing you are, thank you for share your knowledge with us. God bless you and your family.

[@richardjstuart3978]

Thanks for posting this. I've made it a few times and my sisters love these. Still working on my technique, but great to have your instruction.

[@annadegraeve8682]

This is my favorite recipe I like to make for breakfast

[@JohnDoe-wy1yd]

Love this guy.

[@sayhi2rose]

My husband had made crepes for breakfast with lingonberry preserve for my son Hans & friends for breakfast after a sleepover. Sometimes he made them Swedish style, round, 2 1/2 inch in diameter. Lee still licks his lips whenever we talk about it. I didn’t think they knew it was a Swedish Master Chef who made them breakfast. 😊

[@-gina1114]

Love this recipe! Thank you Jacques!

[@MathieuAlepin]

Delicious! Thank you, Jacques, for this recipe and all the wonderful life changing culinary tips! I don't use teflon pans because it's harmful to birds and I have a parrot at home. So finding the right pan is key. I used a 7 inch copper pan. Had to add butter (and a drop of olive oil to prevent the butter from browning) before cooking each crêpe to compensate for not sticking so much. In the end, it was quite yummy. My parrot liked it too. For breakfast this morning, I tried one with strawberry jam, one with a few drops of maple syrup, and one with Camembert cheese. So delicious! I could picture this for a simple dinner with Camembert and spinach or asparagus inside. Such a delight!

[@MathieuAlepin]

I made crêpes again this morning. Practice makes perfect! I used a cast iron pan this time. Worked perfectly! Didn't have to use extra butter. And I was even able to flip them by hand as the edge curls up soon as one side is done. My five-year-old daughter loves these crêpes and she is a picky eater unless I make her something she's seen by Chef Jacques Pépins. Again, thank you for doing this recipe and others!

[@MathieuAlepin]

Ps... The crêpes are very delicious with spinach and Monterey Jack cheese.

[@MathieuAlepin]

..and a pinch of cayenne pepper on top.

[@johnadams9044]

quel chef talentueux!

[@im1dc]

Wonderful, wonderful. Thank you.

[@jimomalley1518]

This guys is the Master !

[@charleshalsey548]

Simple...easy...versatile.

[@billtruran2338]

Thanks Jacques! Simple and delicious 😋

[@bradfordrick1]

As always, Chef, you amaze and delight us.

[@wimvandenbosch6657]

Made again today using BROWN flour. Obviously came out a little thicker , but still delicious. Filled with fried apples, strawberry and raisin mix. I love this simple , No fuss full proof recipe. It’s quick to make. My grand kids love them.

[@3Dhyana]

Very detailed especially with technique

[@MsDiver2000]

Bravo Chef 👩‍🍳

[@mzaalam]

Awesome. Tried this today in a larger skillet with doubled the recipe. Kids loved it! Never been able to get pancakes or crepes right before!

[@daveyjoness905]

Beautiful Chef Pepin!

[@ukaszhutnik3286]

As my aunt used to say:"first crepe is like first husband: you need to throw him away".

[@MrOuchiez]

I love your aunt, hope she's still making crepes and breaking hearts!

[@TonyAlmeida610]

Just replace husband with wife and you'll understand how sexist this is

[@KatarinaS.]

@@TonyAlmeida610 Not really, it's funny either way. Lighten up.

[@lucylou5766]

Łukasz Hutnik 😆

[@patricedecourcy4505]

@liuckan No, it's a common saying in Poland. My married (two times) aunt used to say it.

[@AdM-h2r]

Made these and although I kept burning my fingers turning them…they were really good!

[@chrisparent4660]

Just made them. They were excellent and as easy to make as Jacques showed.

[@DLiberator78]

I've been making Crepes for years and I wanted to see how a professional master chef like Jacques makes his batter and then spreads the batter in the pan. Boy have I learned a lot from this video. Thanks for the upload.

absolute f-ing G. you have always been there for me in my time of need Jacques

[@mindinmybiscuits]

Thank you! My children love it!

[@robertedson2374]

We used to eat them with black rasberry or strawberry jam and crushed walnuts mixed with sugar!!!

[@leecoleman822]

“ Fit for A King “ Thank you .amen

[@mariloucaco6192]

How nice of you.

[@LD-uq3fb]

Made this morning easy as! Just added a little more milk to get the runny consistency. Prepare all the fillings before making the crepes.We had one with salami cheese and 2 others one bananas-strawberries cream &. another just squeezes little lemon juice & caster sugar. It is so easy & delicious

[@SaZooCaballero]

At 40 this the 1st time using flour, I'm not a baker... but this worked out Amazing!!! Thx a bunch!!!

[@carolhaggard700]

love your recipes

[@PatrickBatty]

Thanks for this. We just did up a few batches this evening. Main course filled with grilled asparagus and some grated parmesan. Dessert course with banana and grated dark chocolate.

[@nailbitter310]

He makes seem so easy. I need to try making them.

[@geetanjalirai7676]

You my dearest chef are the best.

[@heldercruz230]

Simple and easy to make; I'm trying this recipe today :)

[@doitrobotron]

Making these with my kids this morning thanks PBS!

[@lucylou5766]

Have been making them forever, but that tip, pour to the side and quickly swirl - now that is GOLD. Merci, Maître Pépin!

[@mariadevalle5526]

Thank you for your recipes, I love crepes,.

[@gilc.6888]

So so glad I watched this educational video. Delicious ❤

[@ratholin]

Jacques really is the bob ross of cooking. I walk away with knowledge and also the firm belief that if I scrw up it'll still be fixable.

[@jadlteif8143]

Every time he ends a video by saying Happy Cooking, I answer out loud: Thank you, Jacques Pépin!

[@conniemazas]

The first time I made these....SUCCESS. The second time I made this was the Suzette; oh my goodness, I was hooked. Thank you Mr. Pepin for teaching me how to do this.

[@benw9949]

Chef Pépin, merci beaucoup pour cette leçon. Je n'ai jamais préparé les crêpes, et ce recette apparait si facile et sympathique. Oh que je manque suffisant du vocabulaire culinaire, car je ne parle pas comme naïf; je suis américain.

[@elfffin]

Thank you, Jacques. Just made them your way and they turned out fantastic (most came lace :)) Thank you so much for all the lessons, you've always been my inspiration.

[@danielbandelt2863]

Thank you Jack!

[@monkgroupie]

Thank you for the trick to add a little liquid first and then add the rest. For years I thought making crepes was annoying because I could not get rid of the lumps. It's so easy! Thank you thank you thank you!

[@jan6293]

Great tips Jacques thanks!😀

[@mayouel]

Thank you Chef .. my Mom followed your recipe ..she was happy with the outcome 👌

[@travelswithdan6850]

My mother used to make these. We would call them "les petits cochons". One of my favorites.

[@emilyyan5594]

this is the best recipe ever

[@telepist]

my daughter loves crepes, usually with sugar and lemon. I'm going to try this technique with her her next weekend, with her doing the cooking. Tack!

[@niltonbalbi8139]

When I'm asked which stream service do I prefer... I always say KZbin (premium, in my case, but i loved it beforehand as well)... because of these amazing , lovely , heartwarming channels like this one (though there's nothing like this or no-one like Pepin)

[@User9865-b8u]

love this recipe!

[@ninawilleboisdesigns]

My dad always made crepes for me too and I know his recipe but this is amazing for one for two servings. my dad always made it for the whole family bit much for a single person, but we still want crepes. Iv made many a recipe for crep this always comes out amazing! Yes best recipie ever for 6 crepes try a bit of African bush honey with cardamom powder and lemon oh man oh man! Lush!

[@JackdawJane3]

Made these tonight, delicious!

[@iancrossley6637]

Expertly done

[@juliaodonovan]

The recipe and instruction were fantastic! I added a little vanilla extract which was lovely. I've only made crepes once before, ages ago and they didn't turn out well, but these turned out amazing. Thank you Jaques!

[@markust8904]

Ya see! you dont need to let it rest for 2 hours as some recipes say. Thats why i never made them, this looks simple and was informative, will be trying this now. thanks Jacques.