Jacques Pépin makes perfect crépes.

Jacques Pépin makes perfect crépes.

Read the transcript of this video
You know when my granddaughter come to see me in Connecticut, she wants crepes for breakfast, and I will show you how to make it really easy and very fast. Putting the heat on now, and by the time, we'll put a tablespoon of butter in there. And by the time that butter is ready, My crab batter is ready. I have about a half a cup of flour, the proportions are not very important, a tiny dash of sugar, one egg, I'm putting a dash of milk in it. And then I mix it. You don't want to put too much milk to start with I'll show you what because you want the mixture to be thick. If the mixture is thick like it is here then the thread of the whisk can go through it and liquefy it to make it really smooth. For a minute that if you put all the liquid in it, you mix it. You have nice little dumpling all over the place, but now that it's thick like this, I can put the rest of the milk, a little more. I want to cut that to a very thin, if you have a crepe batter which is thin you do very, crepe which we call crepe [FOREIGN]. So I'll show, I'll you what the [UNKNOWN] are. Now this is melted. I'm putting it in there. And I'm ready for my first crepe. That's it. Now the first crepe is ready for the [UNKNOWN]. [SOUND] The dog is not here today. Don't be afraid if you didn't put enough batter. I can always add a little more. Better to put less than more. [SOUND] So when you see getting brown at the edge here, I usually can flip it. But sometimes it's harder. I'll just use one hand and turn it over. [SOUND] This is the first side of the crepe. It's always the nicest one, first time. And what you do, when it finish cooking. [SOUND] Like close to finish now, I can flip it at that point. And that will slide it On my plate so that when I turn it, the first side which is nicer shows. Now the secret of a thin crepe is that you don't put it in the middle. You don't put your batter in the middle, you put on one side and spread very fact all around. You see, I didn't even put enough but it doesn't really matter. I add more. Again, and you don't have to put any butter in between. Although, Julia would have wanted me to put butter in between. She did. Now, it's nice and brown. You see, I have one crepe. When my daughter, granddaughter is there, she sit on the other side of the counter. My daughter did the same thing when she was small. We have jar of jam, she take Africa jam and even chocolate. She grate it with one of those graters. You see, let's say I put too much in it, the opposite of what I did before, then put it back in your pan right away. Of course what happened here you're going to have a lip. Doesn't really matter, you can now just cut the lip. And remove it You know this way, it's better as I said to put less than more. And this is not a crepe pan, it's just a nonstick pan 8, 8, 9 inches whatever. Cut [UNKNOWN] are very small, and I don't see the point, sometime I do it in a even bigger pan. So I get one or two per person. So, again as you see the nice side will be here when I fold it. And that's all there is to make crepe. And I will show you how to make crepe Suzette. A reason I need a Crepe Suzette well done at the table of the customer. With lump of sugar that we are rubbed into the skin of the orange. They become oil orange because of the skin, the essential oil. And we will crush in the pan with sugar and eventually butter, and mix with Grand Marnier and cognac. We do it easier nowadays. I'm gonna put a piece of [SOUND] butter to start with. [SOUND] And then, use that miracle thing you have to do [BLANK_AUDIO] for the orange zest. [SOUND] Going a bit too fast there. And then now, I'm gonna put the juice. Now let's see. I put sugar in there, cuz we wanna do a caramel eventually. And then juice of the orange. That is the base of the crepe Suzette. [BLANK_AUDIO] So here I have that mixture of sugar, oranges, orange juice, all of this. And what you wanna do now is to dip your crepe in it. And you wanna cook them a little bit so they caramelize. So You see what I do, I did them on the side and fold them in two and in two again. I'm gonna dip it this way and then down and in four. I'll do like four crepe at a time, it would be two portion here, fold them here. Turn in two again. Again here. I want to get the taste. Here we see folded again in four. And now I should have my full crape in one layer here. And now they will, Caramelize, this should be pretty close now. I can fold it [SOUND] Go on here and connect Move this a little bit. [BLANK_AUDIO] Don't look at it when you put the alcohol in it. And it will continue to [UNKNOWN] a little bit. And now, you can get them one by one. Or hold them again [MUSIC] [FOREIGN] [SOUND] Two, three. [BLANK_AUDIO] Leave a little bit of the caramel on top. But, usually you would not even serve them in that platter, you would go around and serve one type per person directly into diner plate. And that's how I make my [UNKNOWN]
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