Julia Child's Towering Mountain of Crepes

Julia Child's Gâteau de Crêpes à la Florentine from Mastering the Art of French Cooking Vol 1....
#juliachild #jamieandjulia #crêpes
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Recipe - All add this shortly

[@Harpeia]

Still highly amused to see the rude comments on nearly every uploaded video. Please don't ever edit out the mess. It's what sets this channel apart from an ocean of others focused on food. It focuses on the process rather than the result and helps people realise that no matter how unprofessional they are, they can still end up with a professionally-made meal. Normalising making mistakes is so rare, even today, making what you're doing a lot more important than what a Michelin star chef would teach. Additionally, the knowledge itself will follow the viewer out of the kitchen. On another note, while I've ditched Julia years ago due to... uhh... health issues, your approach to making her dishes actually inspired me to give one book another try! With some modifications at least. This particular recipe was where it started.

[@Legal_Sweetie333]

Diabetes... I bet it's diabetes

[@christinereffuge7258]

Aahh... Jamie.

[@memahselfni]

Lol when you brought up the amount of spinach I was like, "cooked or uncooked?" But I figured you knew what you were doing so I let it go until you realized your mistake lol

[@BobSagetW310]

thank you, as always, for not editing out the spills, mistakes and other mishaps -- its something i deeply appreciate about your channel. It makes watching you make these recipes feel so much more relatable

[@ronschlorff7089]

Yes, but I'm much worse, at least on extreeeeeeeeeeeeeemly rare occasions!! :D LOL

[@fildrigar]

Yes.

[@sharoncarlisle7089]

I Absolutely agree...helps to relate as far as the possible mistakes we underlings may experience...

[@susanfabian1521]

Julia Child dropped things from time to time. She dropped a piece of omelette on the stove top and just picked it up molded it back onto the side of the omelet and said Just put it back, on who's to know.

[@publiusovidius7386]

Since you didn't like the matcha crepe cake but you did like Julia's crepes suzette, you could try Julia's desert crepe cake with apples and almonds, Mastering Vol 1 pg. 653. You get to light that one on fire too.

[@Lana-oz7np]

I don’t want the Jamie and Julia videos to end 🙁

[@razielsfire3204]

I feel like that I learn more from seeing someone make some mistakes in their cooking-rather than a perfect execution. Plus your videos are very fun / funny 😊

[@MHarenArt]

And once again, here's me telling you about my Mom having made this for us all the time when we were kids. Yes, the flour not only "blooms' when it rests, but yes, it relaxes, almost the same as when we make bread. Anyway, Mom would stand at the stove after the batter came out of the fridge, pull out her little skillet that was used exclusively for he crepes. She would cook them, place on a place, roll it filled with some kind of jelly, and POOF! It was gone. The first kid in line got it. Then the second came out, filled and rolled, and POOF, gone. there were four of us and she just kept making crepes and filling them until the batter was gone. I'd say we each got 4 - 5 of them. HERE"S something you probably never heard of. She cut a small onion in half, dipped it in oil, and used that o oil her pan each time. and NO! it did not leave an onion flavor but gave her a beautiful very even this sheen of oil in the pan to cook the next one. Her pan was so beautifully seasoned too after years of making crepes for 4 kids.

[@claramarty9841]

Ty for sharing cute story!

[@esztercsaki1]

This is literaly my life

[@krankarvolund7771]

My mom just used a paper towel dipped in oil ^^

[@bakersbooks]

Beautiful! That pan must have become a treasured heirloom.

[@MHarenArt]

@@bakersbooks Yes I have it now.

[@retromoviefan944]

I just found your channel and am binge watching day after day! You are absolutely hilarious and also very brave to tackle so many of these challenging recipes. And everything that's happened in your kitchen has happened in mine also at one time or another! Truly an amazing channel with huge effort and wit/fun/entertainment value. You should be getting a lot more views!

[@lindalettman624]

I always use 2 small skillets at a time, alternating the start up time. I usually end up adding a little more milk as the batter waits while I’m cooking. I’ve been making crepes for 40 years! OMG! I’m old!

[@morganchaney6597]

My mother-in-law and I made this tonight, and it was 🔥🔥🔥 Everyone loved it! I never expected to actually make this, but she insisted after we watched the video and I'm way happier for it now 😁

[@carolinem1698]

Jamie clearly has respect for Julia, and other accomplished bakers and cookers. He does a great job mixing this respect with some irreverence and silliness while carrying out the recipe’s instructions. I love watching Jamie in the kitchen!

[@tricityladytn]

I would try this in a springform pan. Looks amazing.

[@CurtisTarwater]

🤣🤣 You are awesome to watch. This is real world, not quick edit highlights. Its warts and all - Love it!

[@Prich1010]

I know I’m late to the party, but crepes have been for breakfast a lot for pretty much my entire life and I love them. Some tips for people reading the comments. Always make more batter than you need. The batter keeps well and you can always reheat crepes that you’ve made for desert that day. Pour the batter slightly off-center, and move your pan smoothly when spreading the batter around. This is really helpful for getting even and nice looking crepes. If you mess it up just eat it lmao. If the pan gets too hot, just take it off the heat for a little while you put more butter or whatever you’re using in the pan. You’re never gonna get the heat perfect on the stove, so just do this if you feel it’s too hot. Better to be slightly too hot than slightly too cold. Use a spatula to lift a portion of the crepe, wet your fingers or wait for a sec, then use your hands to flip unless your a pro and can make your crepes fly. Anyway that’s all I got. Also crepes cooked in butter with cinnamon and sugar spread on it is great.

[@CRneu]

day old crepe batter is possibly better than fresh crepe batter.

[@beverlys.3871]

Hello from western Canada - I love your video's they are a fantastic break to my day and I love the "Order Up"....one of my favorite parts everytime lol

[@antichef]

Hi Beverly from Western Canada! Thanks for kindness! "Order up" is the high school Swiss Chalet chicken cook in me.

[@DelGuy03]

That truly looks gorgeous. Bravo, sir! You've mastered crepes, I think. The best of this batch looked beautiful. And the whole assemblage seemed as if it would taste delicious, with all that cheese, mushrooms, spinach, and all. One of those pie or cake pans with removable bottom (you set it on a small can after cooking, and the sides just fall away) might be the answer to unmolding this. But you managed fine without. A 5-star result!

[@antichef]

Ahh! Why didn’t I think of that!? a springform pan right. I have one of those and yet it never crossed my mind once. Thank you!!

[@rhkean]

It's "crapes" @DelGuy03. 🤣🤣🤣

[@DelGuy03]

@@antichef I was thinking of the kind of cake or pie tin they use in the UK (because they don't like to present them in the pan), that's built in 2 parts -- but a springform pan works too! Cool! Also, in later books Julia recommends instant-blend (Wondra) flour for crepes, because it's not as long a wait to let it hydrate.

[@shirophoenix01]

My fiance and I found this channel thanks to the algorythm and we love it! Its funny cause I see you cook and I know what youre going through as you do everything cause Ive been there, the chaos and the mess is so damn relatable 😆 Never change the format, keep the mistakes and to hell with the snobs!

[@jamieaitken3004]

Your videos are always fun and delightful. From one Jamie to another :)

[@antichef]

Thanks, Jamie! - from Jamie

[@jamielonghurst6373]

@@antichef Thanks, Jamie - from another Jamie! Enjoy your videos!

[@TheNinnyfee]

For crêpes you just need to wipe the pan with grease, e.g. with a brush or crumpled-up parchment paper dipped in grease, especially when it's well-seasoned. They dry more than they bake like pancakes. It really takes a bit of practice, I have been there. ❤️

[@TheJaniebabe]

you are the epitome of practice makes perfect, well done, looks amazing

[@LPdedicated]

I discovered this channel a couple of days ago, and I'm so glad I did! I seriously cannot stop watching. What a gem of a channel!

[@marynapier2007]

My mom made homemade stuffed shells using crepes stuffed with a combination of ricotta, mozzarella, parmesan, garlic powder, and parsley, and an egg. Rolled them up, then placed in baking dish with spaghetti sauce, sprinkled with mozzarella and parmesan and baked about 30 minutes. Yum! I miss my mom.

[@toomanyopinions8353]

O.M.G. ! Do you have a recipe for this?

[@Dee.yankeeintexas]

I am working my way through the book and find you refreshing because you are genuinely hilarious

[@GSMachinist]

My mother, who is a lovely person but is perhaps lacking in the sanity department, once made this for FIVE HUNDRED PEOPLE. She was catering a wedding, and I don't want to think about how many crepes that required

[@littlexberry]

There is so much chaotic good energy in these videos

[@cmendoza1094]

Can't make Crepes. Can boil milk in a microwave without it boiling over. Amazing.

[@ophiuchusoversoul1785]

you cant go wrong with that cheese sauce, yum! I actually have a cast iron crepe pan. Didnt know it was until I decided to make some. Up until then I had just been using it for my husbands breakfast eggs, every single day.. so I am super familiar with how it heats and works. It makes the most perfect crepes.. but Im sure a lot of that has to do with the fact I used the pan so frequently I knew how to pour, spread the batter, cook it to the right level and when it would 'release'. Iv never waited 2 hours after mixing the batter though. Thats news to me. Mine turn out 'perfect' as far as Im aware despite cooking the batter within minutes of making it up. My guess is there is a slight difference, but if you dont have time to wait, its really not that important.

[@joshuapatrick682]

Dude said he “woke up early” and from the count I gathered he woke up at 8:30…man I want to be a domesticated house husband who’s job is KZbin.

[@cristinaj2504]

I think that the recipe said 6 inch crepes, so that’s probably why you still only had 22 after two batches, yours were more like 9 inches, which is honestly how big I would have made them too. I don’t think I could have made a 6 inch crepe without a tiny little pan. Your crepes looked gorgeous.

[@clareryan2640]

I read recipes all the way through as well, but my brain only deals in gestalts - all that linear progression step by step stuff … ???? Well, I admire the concept 😊 I completely identify with ‘If at first you don’t succeed, sky diving is not for you’ I don’t sky dive. Speaking as a pretty damn competent cheese maker - I learn a lot from failure👍👍

[@RoxanneRichardson]

I saw in a previous video that you were working from the UK version of this cookbook, where they list fractions of pints in the measurements. Were you aware that an Imperial pint is larger than a US pint? (20 oz vs 16)

[@christinaaubin8508]

Came out great! I made this a few months ago and did use the cream cheese. It was delicious. The cream cheese was very subtle. Since crepes are such a bore to make, I doubled mine and froze half of them, so next time I’ll only have to make the sauce and fillings.

[@atikahrockslikecrazy]

You have single dad energy

[@catherineduggan5105]

I too just found your channel because of the HBO series Julia. (Here's to going down KZbin rabbit holes.) Love your approach. Almost anything gets better and easier with practice--but in particular crepes. I'm looking forward to seeing more!

[@lamontbula]

Ok, I've got to make this. Look wonderful. I usually fill my crepes and roll them but I fill mine with chunkier filling (Spinach and Mushroom, Meat and Tomato Sauce, Chicken a la King). The crepe cake looks fun to make.

[@Test-eb9bj]

The way that cookbook is written would drive me nuts! You persistence is admirable!

[@gamergirl209]

Every time I make crepes, the first one is always a throwaway. My dog absolutely loved waiting for it

[@CRneu]

when I was training as a chef we were taught that for a lot of crepe-esque things, like pancakes/waffles/etc, the first one is always a tosser.

[@ConstantCompanion]

I love your videos. When I was a kid, first starting to cook? I pulled the recipe out for wafers. Cookies! Got going on it. The batter was really goopy. That's because it was for waffles. Not. Wafers. This is how it really goes. Boy, just saying. The first crepe always goes south.

[@simonesometh4566]

I was watching your old episodes, and saw one where you were commenting on the feedback you'd gotten on cracking eggs. People had been telling you that you crack eggs wrong (the side of the bowl, which is what I do too) and they should be cracked against the tabletop. In the video you try once and make a mess, then use the edge of the desk, if i recall right (i do this too). I never did manage to learn to crack eggs against the tabletop, despite hearing about it repeatedly. Anyways, it was delightful to see you doing so here, and so casually, too. Maybe there's yet hope for me! :D

[@RealityChecks]

Next time a recipe tells you to "mash" cottage cheese, run it through your food processor til it's smooth and creamy.

[@billh.1940]

A little aside, the Russians call them bilini, and fill with sour cream, caviar, and all kinds of good stuff. Same as franch do. Any where you go, good is good. Btw, cut into 12 slices. Sell in restaurant for 10 bucks or 8 slices as a meal for 20+ that's diner prices, fancy 100 bucks, use Julia style in name.

[@jacquespoulemer3577]

Jaime and the watchers in the kitchen, Just two observations. Crepe batter should run like milk so that you get nice thin crepes. The first batter was much too thick. The second was better but could have used a splash more milk or water. As it sits the flour hydrates and it tends to thicken. If you want to unmold it for serving try a springform pan with a removeable rim. Makes unmolding much easier. I've been making Julia's recipes for 57 years now and it's nostalgic for me to see you making my mistakes from way back when I first tried to reproduce her recipes. I even pulled the heavy bowl with a big spoon it that tipped over on the stove top. It made me smile then and Jamie puts a smile on my face now. I agree with the commentators who want you to leave all the disasters, errors, and second chances in your videos....that's the reality of learning how to cook. Also you make some very funny comments when things go wrong...as do I. Thanks again Jaime and all your wonderful Patreons. Jim Oaxaca Mexico.

[@ВоробьёваАлиса-я4э]

It might sound weired to you, but the best creps cake I've ever tased was a liver creps cake. The creps themselves were made chicken and rabbit liver with a filing of home made mayo like souce, onions and other veggies of choice.

[@stanislavmegued554]

I don't get it, probably will never get it. Why put some sort of cooking fat on the pan as is? My grandma has shown me a simple trick back in the 90s. Use a cotton pad or a piece of cotton saturated with cooking oil to apply it to the surface. This way your batter never swims in oil/fat yet it doesn't stick either

[@uleubner]

Just an FYI, while it is ideal to rest crepe batter for two hours, you can still have wonderful, tender crepes without doing so. In the summer, I'll often do strawberry crepes for breakfast. Mix up a crepe batter. I don't even bother with the blender, I'll just use a whisk or eggbeater. (This also helps avoid activating gluten, and cleanup is much easier than a blender.) Let it rest while washing, cutting up, and sugaring fresh strawberries (or other soft summer fruit.) Once the fruit is cleaned and sugared, make the crepes. Plate by simply placing down a crepe, add some of the fruit, fold. Repeat. An easy breakfast, and it can be done from start to finish in less than half an hour, with practice. Doing crepes this way could have helped more quickly fix your lack-of-crepe problem.

[@GiraffeFlavoredCondoms]

You don't really need to rest the crepe batter if you whisk it by hand, but it you put it in the blender, you have to. Your crepes turn out fine because you don't put them in the blender, not because you don't rest them. You're not activating the gluten as much as a machine does.

[@seamonkeys12y]

Wouldn't life be so easy if there was a system of measurements where everything was scaled by x10 and x100? lol

[@bakersbooks]

Ugh, getting batter in the stove is the worst and I've done it more times than I can count, including in a bakery where I worked. Great job carrying on despite the minor disaster! It can be easy to lose one's cool in the kitchen even without worrying about being on camera.

[@kristiewilson4472]

You have the gift of perseverance and good humor. The crepe, spinach dish looked delicious. Thanks for showing us how !

[@annagubinskaya2260]

I don't even cook, still I relate to every video So Much! Thank you for all the joy :)

[@antichef-j8z]

Did you try the recipes?

[@melaniemarrone9521]

You can do any kind of crepe cake. I do vanilla crepes and then any homemade jam alternating whipped cream. Or with chocolate ganache. It's just impressive when yo cut it.

[@jewellharringtoniii9195]

You are SUCH an inspiration. I am doing this for an Easter dinner at a friend's house. As the hostess' boyfriend is allergic to mushrooms (he claims...ahem) I am making this with more spinach. I appreciate your going for the gold & doing the bags of spinach fresh: But, I am going to use frozen spinach, defrost, squeeze out liquid. My thinking is frozen veggies are already blanched. Then, I am going to switch out ricotta cheese since everyone at the dinner is 1/2 Italian except two guys, haha.

[@heatherb.9931]

I freaking love all of your mistakes - like haven't we all been there. I feel like if I can laugh at you than it makes it easier to laugh at myself HAHAHA

[@Allikattoo]

I know most of your video is the reality of the mistakes but if I have a particularly difficult recipe (honestly that's all of Julia's) I write out a little cheat sheet. I still have the original there to follow but I note all the different steps and have all my ingredients ready before I ever start. It does take some time, but it does make me read the whole recipe through at least twice if not more. If the cheat sheet is hard to write out, I sometime reevaluate if I really want to do this. 😁

[@ohnoitsmeeks]

I will never understand why you beat up books like that.

[@thirteen34.]

i feel compelled to share that we should still be washing our "ready to eat" salad mixes.. a friend of mine worked for wegman's and told me they regularly saw Frogs jump out of the supposedly triple washed greens. bon apetit . ..-.~.-%*~The Anectdotal Evidence Fairy

[@thirteen34.]

oh you washed it.. good boy

[@nicolawarn5809]

Could try frozen spinach...?

[@juleswins3]

Julia was a great cook but a lousy instructional writer.

[@cristinaj2504]

Love how you did the 24 crepes issue with a cut to the blender 😂

[@tracylf5409]

Hi Jamie! Do you think ricotta would be a nicer sub for the cottage? It's firmer than cream cheese, yet similar in flavour to cottage. Love you & your channel! xx Cheers from AU!

[@tinytelephones]

This looks SO GOOD. I desperately need to make this one, maybe for a holiday brunch.

[@camillecontre7198]

A trick to get your crêpes thin is to use the back of the ladle to move in a circle motion the batter around.

[@MadameX_]

My mother made savory and sweet crepes all the time. For the sweet ones she’d make a simple syrup from star anise and drizzle on top. Divine!

[@andrelemoine1815]

Made this about 30 years ago, without the cheese layer but added a shrimp layer. A HUGE hit, especially with my brother-in-law.

[@asparagusanonymous]

Another option to blanch spinach is to just boil a kettle and pour it over the spinach in a colander. Then squeeze the excess water out. Saves you having to wait forever for the water to boil on the stove and also saves washing an extra pot 😅

[@uleubner]

Heck, just saute the spinach until it wilts. Spinach, then was sold mature, and quite tough. The baby spinach we get these days doesn't need nearly as much work to get it tender.

[@julienicol9202]

I want to eat it! It looks so good!!!

[@TheSlavetoabunny]

That looks absolutely AH-mazing!!! Did you watch the Julia Child Challenge on the Food channel? You should apply for the show next year - it would be perfect for you.

[@antichef]

they had me go thru the full audition process. it was a whole thing. I never heard one word back from them. i'm boycotting it

[@TheSlavetoabunny]

Wow, now that is something I would be interested in hearing more about. Maybe a video on the audition process?

[@ronschlorff7089]

@@antichef Yeah, I stopped watching the Food Network years ago, and started to watch shows like yours so I could continue to learn how to cook, rather than become a "celebrity", like the little spiky haired dude who goes around feeding his fat face at sketchy looking restaurants. It's a totally useless channel for cooking instruction now!

[@juliec1993]

I lost it at "Boil Damnit" 😆 Just found your channel and definitely will be trying this recipie!

[@paolasalviano]

your batter was too thick :)

[@effythewild]

That is a thing of beauty.

[@nixboox]

I've noticed with all your videos you have this innate, natural tendency to always make choices that err on the side of "healthiness". When you're cooking Julia Child's way, or, indeed, the French way, you've got to fight that. The French people are the healthiest people on the planet - "light", "low fat" or "low cal" doesn't play a part in their cooking at all. If Julia tells you that you "can" use cottage cheese she really means "no one ever does that". You need only read up on her Lasagna controversy to get an idea about how wrongly cottage cheese gets used.

[@nataliajimenez1870]

I understand you, but he actually enjoyed the cottage cheese in it because he felt it would be too overwhelmingly heavy with cream cheese. And that's ok. We can all have preferences

[@jonathanmelia]

Why do American kitchens have no kettles? In the U.K. we boil up water in our kettles then pour it into the saucepans. Saves so much time...

[@debruneau01]

WOW... I hate mushrooms, but I still have to try this! I never would have attempted the J Child recipes but your videos make them seem possible!

[@altapp702]

Crapes...Crapes...Crapes... Could you say "CREPES" like it is pronounced? So annoying.

[@Trevlee74]

Not editing out the mistakes is brilliant. Any home cook can relate to this. And they would be more likely to try making new things, in my opinion. Too many channels edit their content to make it look like it came from Food Network. You know, when they actually cooked on that channel.

[@notthecheshirekat2596]

Yep, and it’s exactly what Julia did as well-that’s how she was able to get people back into the kitchen in the TV dinner era in America. She left in her mistakes just to prove they will be made and you can recover from them, even if that recovery is essentially switching to a new recipe.

[@MrKaffiend]

this looked so good, I had to try it for myself! turned out fucking awesome. thanks for sharing your experience with it--and inspiring me to cook more Julia Child recipes!

[@DianaSprague]

You do a great job thank you for sharing! I just love Julia!! I have read her books and I wish i could sit and talk with her!! I am doing my own Gluten Free Julia challenge and will be posting my recipes for the next couple months! Love her heart!

[@andrelemoine1815]

Made this an eternity ago for Christmas, added a shrimp layer (an option of Julia's). Delicious! My brother-in-law raved about the entrée.

[@-Reagan]

Tongs are your friends (soft tipped, non-stick, NOT METAL) when flipping crêpes or tortillas or anything very thin on heat. Also, remember to lower your heat as the pan heats up; the first crêpe on a pan will take a bit longer then the next crêpes and the next will cook quicker, so they might be overcooked in some places and undercooked in other places. Ok, that’s the TL;DR No utensils where thick batter sticks and cakes up the ends of your tongs, though. The kind of tongs without ‘teeth’ or much texture on the ends is best to avoid tearing your crêpes. They also allow you to slide the crepe out of the pan with a very gentle touch. Alternatively, you can use a paper plate (quickly - no burning) or a reusable plate that’s oven safe, and a bit smaller than your crêpe or tortilla works well, and doesn’t make contact w the edges of the hot pan, A cold plate suddenly touching a hot pan (or vice versa) can make it explode, due to the shock of temperature difference between hot/cold causing it to shrink or expand too fast in one spot. This can also warp pans, or crack them. That’s a problem bc warped pans don’t cook evenly, and certain materials can become unsafe to use afterwards. Can also happen with any glass in water, coffee decanters etc. Regardless of being tempered/oven safe, dishwasher safe) Do they make silpat plates?? Bc that would be ideal! Maybe a round silpat sheet for a cake pan size a bit smaller in circumference than your pan, slipped onto the top of the crêpe and then use the plate over that, to avoid burning. Only try this if you can confidently flip your pan without burning yourself - be sure the crêpe is cooked before flipping and the pan isn’t going to stick. If it sticks, you’ll be stuck with a plate in one hand, a pan dripping with a piping hot, wobbly sheet of undercooked batter in the other. It’s HOT 🔥 Not a good technique for heavy pans. Just put your fingers on the top of the plate and flip the pan, so the crêpe falls onto the plate. You can transfer it to a second plate or dish and reuse the same paper plate for this, again. If you’re going to use your fingers, maybe invest in some very thin, heat-resistant gloves that are food safe material. Whatever you do, DON’T TRY IT WITH LATEX OR VINYL OR RUBBER OR ANY OTHER TYPE OF GLOVES - that will stick to your skin and continue to burn. In fact, disclaimer: this is for entertainment purposes only and no one should try this at home or anywhere else. Ever. I apologize, I really don’t know why my comments are always so long. I start to say something and then feel the need for warnings, explanations, helpful information and alternatives etcetera etc. Ad infinitum ♾

[@ms.rickie]

I always think of that crêpe cake with something sweet and between such as spreadable, jam and fruit. But this was interesting watching this. I’m loving the whole Julia Child’s challenge.😊

[@wpaunan]

Great job. I made crepes suzette for the first time this past weekend bc of your channel. I may try this too.

[@will-yums415]

I'm wondering if a spring-form pan would have been helpful for the removal of your dish?? All of the layers were so pretty. Another great video.

[@christoskes]

I became obsessed with your channel. Amazing work. Well done. Greetings from a Greek in UK

[@susanfabian1521]

Blanching is scalding vegetables in boiling water for a short time. It is typically followed by quick, thorough plunge in cold or ice water.

[@ronschlorff7089]

I love crepes, a versatile and easy thing to make. this one looks good. Amazing how reduced cooked spinach gets though. I like the sauce too. When I worked in Sacramento CA, there was a food truck that made crepes and I'd go there often especially in the lovely summers of the area and have lunch, ordered a ham and cheese crepe, best ham a cheese "sandwich" I've had. The crepe was filled with Swiss or gruyere cheese and a sauce made of ham (??) called Jambon I think in French was poured over it ,eaten with a fork and knife at first. Good stuff crepes, millions of fillings can be added to it. Love the chaos of your show, reminds me so much of me in the kitchen; but luckily I have a huge island in the kitchen that has room for much stuff while I'm cooking!! :D

[@SevWildfang]

Mr Anti-Chef i know all your music is from Epidemic Sound, but what is the exact track that starts when you assemble the crepe tower (at around 16:40)? ive been trying to find it with no success...

[@LaureliStudio]

honestly love your videos, you motivate me to enjoy cooking again and you often make me laugh with you're more realistic reactions than most channels

[@natalyazakharova3464]

I love u using those waxy cloths, instead of wrap!!!❤❤❤ mention this more often please, for people to know! less plastic ❤❤❤❤

[@redsable6119]

One of the big dairies in Canada (Ontario anyways) makes a smooth cottage cheese...If you don't like the traditional cottage cheese, you'll like this. It comes across as a mild cream cheese, kind of in the middle ground between cream cheese and sour cream..

[@natalyazakharova3464]

In my country cottage cheese was sold in bricks. It was quite dry. U must keep in mind, food was different back then

[@Dingle-Berries]

Live by the 6 P's// proper preparation prevents piss poor performance!! And life will go by smoother

[@grantthatcher461]

OMG...the finished product looked great (and I'm sure tasted great), but what an ordeal getting there! Thanks for sticking with it. As much of a production as it seems to be to make this, you've inspired me...got take the plunge and give it a go. I enjoy these videos so much! : )

[@apriliamille1234]

Such a basic recipe focusing on groceries and not a bunch of seasoning. I love making this recipe

[@hansmuster1572]

I always use a rubber spatula for crêpes, to spread them thin. Also, less bubbles that way. Does not replace the results you have with propper equipment, but close enough...

[@mitchybooooy]

You know what I just noticed.. I love it that you have a kettle! You guys over the pond don’t seem to use them as much as us brits! Well done Jamie’s

[@StephanieKrugerpr]

Love your videos. I don't like watching water boil. Two suggestions. 1. If you have a kettle you can boil the water there and then add to pot. 2. If kettle not available cover that pot (if lid not available use a plate of same since of pot). This will cut the time in half. On another note I will make this tonight for dinner. 🙂

[@antichef]

Great tips! Thanks, Stephanie!

[@LoraVeleva]

He is to cooking what Rachel Maksy is to crafting/sewing :D Both very entertaining.

[@Doktracy]

I wonder if she would have written this for ricotta or mascarpone if they’d been more available,rather than mashing cottage cheese.

[@karenshaffer1511]

A+! This came out so nice! I completely understand how you made the quantity error, and I have made a note in the crepe recipe in my copy to **check the recipe for quantity needed - may need to double it**. I've not yet made crepes but I do understand that it is a learning curve, and you proved that. You got better and better as it went along. Gives me some confidence to give it a whirl!

[@VisionaryGardener]

When i need lots of biking water, I hear it first in the tea kettle - it's WAY faster. With a 1.5 L kettle, it would only take 2 boils to have 3 L ready to go.