The Easiest Flambeed Crepes (from our cookbook)

[@FrenchCookingAcademy]

The easiest and tastiest flambee crepes recipe I have made😀

[@traviswilliams3034]

I first learned how to do these watching Jaques Pepin on tv as a kid. I Snuck into the liquor cabinet on my mom's birthday to make them when I was 8. Nearly set the house on fire with the flambee (added about 5x the congac, and dropped the pan in surprise when it expoded into flame). To borrow a phrase from another great french chef on KZbin "so easy even a child could do it." And man are the delicious!

[@Getpojke]

Brilliant, I can picture the look of horror in your face as the pan went up.

[@enricoperazzo7952]

Buonissime grazie

[@meghana802]

Loved this recipe! Gonna try this Christmas season.

[@nmbygodsgrace]

Really enjoying your format! Many thanks for being approachable while holding to rich cooking traditions.

[@FrenchCookingAcademy]

my pleasure cooking is just great 👨🏻‍🍳🙂

[@Getpojke]

One of my friends who is a bit of a fellow "cuisine connoisseur/gastronome" had a special pan reserved purely for crêpes & pancakes; nothing else ever touched it. We'd been for a night out & on our return there was a strong smell of cooking permeating his house. His wife & her chum (who rarely cooked) were cooking up a dish that involved onions & liver. When we got to the kitchen his pan, seasoned & reserved over years, was smoking away. Stuck to the bottom was a layer of "sucs" - which many mistakenly call "fond". I remember watching him tense up & the colour drain from his face. But give him his due, he calmed himself, deglazed the pan & cleaned it then putting it away - though he went out the next day to buy a new one, this one being relegated to general cooking duties. Comes flooding back whenever I do crêpes or Scotch pancakes. Excellent video, haven't made these in yonks & its really put me in the mood. 🥞

[@FrenchCookingAcademy]

great story thanks 🙂🙂👍

[@dwaynewladyka577]

I love crepes and those look great. I have a mixed Slavic ancestry, which includes Polish and Ukrainan. We have crepes filled with a cottage cheese and dill filling. They are called nalesniki. Crepes, and pancakes can cover many cultures. Cheers, Stephane! 👍🏻👍🏻✌️

[@cecilyyates22]

My mom made nalisniki....delicious!

[@cindyhayden1765]

I am literally drooling

[@FrenchCookingAcademy]

yes crepes have that effect 😉😉

[@JoseRodriguez-fx7fb]

I will definitely try to make this recipe. I am loving the French Cooking Academy Cookbook!

[@johnreynolds5407]

Beautiful. Fabulous pan, too.

[@FrenchCookingAcademy]

such a great pan 🙂 love it

[@foxtenz6346]

I will make this tomorrow. Have old bottle of Grand Marnier from 70's so looking forward to this . Merci!

[@FrenchCookingAcademy]

oh yeah time to use it for sure

[@HoneyAndCornflakes-jv9ke]

Cannot wait 2 try this! And looking 4-ward 2 getting your book as well. I don't know Y, it is just me, but maybe I can find someone 2 share with,!

[@theoldgrowler3489]

Basics are best!

[@annalefsrud3132]

Du ciel! Adore crêpes and this is such a lovely simple recipe. Glad to have you back Stephane.

[@FrenchCookingAcademy]

pleasure to be back too 🙂🙂

[@moisesvelasquez3764]

Merci Chef. Justement j'en ai fait la semaine dernière :) D'ailleurs merci pour le conseil sur la hotte.

[@silvan3197]

❤ I will make it Merci

[@amethyssimplelivinginphi]

Great, easy to follow too thanks hugely

[@jedtattum9996]

i am drooling

[@surprisevisitor2000]

Stephane, could you show us how to make an entree of seafood filled crepes? I used to have that dish regularly, but moved away and would love to know how to make it. I think maybe bay scallops were the filling, and the sauce was like a seafoody bechamel or veloute type of sauce. So delicious. Pleeeeeeease help me have those again. Lol. Btw, I love your channel and how you share your expertise with us! Thank you and cheers!

[@Roddy1965]

The book is wonderful, by the way, I recommend it. Greetings from Canada.

[@FrenchCookingAcademy]

thanks for the feedback

[@jamesa7506]

The crepes look delicious but the cream of the crop is that sexy pan!! 🤌👨‍🍳

[@FrenchCookingAcademy]

yes a few new copper have been added to my collection it’s just the best 🙂👨🏻‍🍳👍

[@brianelisabethmentha-benne8322]

Please show the book so I can order

[@magicworldbyjorg]

,,a cool video keep up the great content.. Thank you…

[@FrenchCookingAcademy]

thanks 👍

[@magicworldbyjorg]

@@FrenchCookingAcademy Thank you very mutch... have a nice day.... see you….

[@dw908]

I am currently fasting and this video is killing me. This will be the first dessert I will make for myself to celebrate the end the fast...just with an added scoop of ice cream.

[@FrenchCookingAcademy]

oufff with i e cream it will be too sweet i think untill you need a mega sugar fix 😀

[@brianelisabethmentha-benne8322]

Don’t have the book yet as I live in Switzerland. Need the amounts😊

[@duhBklase]

Is it possible to improvise Grand Marnier using cognac and oranges?

[@mouisehay930]

It would still taste good, but the orange flavour in GM is intense and nuanced, so it would be a much less complex flavour

[@alexandermethven]

im pressing the like button ,but it isint working,so my thumbs up is better ,well done Stephanie.👍👍👍👍

[@FrenchCookingAcademy]

thanks 🙂🙂

[@ericgibson75569]

What is name of the pan?

[@suzannebrown945]

❤

[@MrJacksaun]

I have a truffle comma that my wife bought me for valentine's day. I want to make truffle oil , but i'm getting very confused and mixed messages from the internet. Please help. I don't know if this will make any difference , My mother was french.

[@katrinlausch3078]

Crèpes Suzette is one of my favourite French desserts but my problem is the part with flambée 😅

[@fabianmckenna8197]

We used to make them regularly in the restaurant where for a bit of showmanship, we started off with sugar cubes rubbed in orange and lemon zest before carrying on much as with the recipe. When preparing these sort of dishes on a guerridon using a gas lamp, it was only neccessary to tip the pan forward to heat the edge before dropping in the brandy which flambeed instantly on hitting the hot pan due to the close proximity of the flame.. No need for a lit taper, lighter etc.

[@orfitna]

my food also yells to me, "eat me, eat me!"

[@FrenchCookingAcademy]

😀

[@hino000]

où sont les éclairs ?

[@ijoseluis]

Miammm...

[@MAli-xs2pm]

I actually prefer Citroen DS 23 Pallas to Rolls Royce 😉

[@flamingo2603]

Can this be done without alcohol?

[@FrenchCookingAcademy]

yes👍

[@wilhelmschnorr5717]

*promo sm* 😁

[@WastrelWay]

I can't flambé anything at home. It might set off the smoke alarm or even the sprinkler system!

[@FrenchCookingAcademy]

you can skip the flambé 👍

[@shirleyjhaney1041]

YOU’RE not Jacques Pepin! - just kidding. ❤

[@deenaxic9134]

Adding butter directly to unsmelted sugar? Styring the caramel before it's melted? Keeping the alcohol out in an open bowl to evaporate? .... I assumed French cooking was doing things correct and better, not worse and different :/

[@eviljew8206]

Folks, this is not a real chef...