Julia Child's Crêpes Suzette | Jamie & Julia 

Just until next time: Never flambé directly underneath the kitchen hood/hood above the stovetop. It is full of grease from previous cooking, and can easily catch fire and burn down the entire building.

It sounded almost like Julia herself yelped when the electric mixer sprang to life!

I love that no matter how many times it causes a crisis, Jamie never reads all of the recipe first.

Your crêpe batter is a lot thicker than what I normally use. I would thin it out with a tiny bit of water or milk after you take it out from the fridge so it spreads more easily.

Enriching your coffee with a swig of cointreau and calling it OK because it's technically after 12 AM is an absolute mood.

If someone watching is looking for an easy and quick basic Crêpe recipe I have one that works perfectly every time. It's in grams and millilitres but I think the standard conversion the internet supplies can be used. If it's a bit thick add more milk, if it's thin add a bit more flour. If you have a thin batter that drizzles easily from a spoon it's perfect. 👌🏻 (I'll use a lot more words than needed for this. That's just how my adhd brain works. 🤓) For around 4 Crêpes you need: 1 egg, 80 grams of flour, 125 milliliters of milk, a pinch of salt, a pinch of sugar. I mix the dough by hand with a whisk. Then put a bit of butter in a non-stick pan and go for it one laddle at a time. When the batter in the pan starts to solidify and looks like it has tiny little holes in it - that's when you wanna flip it. I use a thin rubber spatula to go around the sides of the pan, loosen up anything that might stick to the sides, then glide the spatula halfway under and flip it. If the one side is cooked enough it's easy. If it folds onto itself a bit just use the spatula and maybe a finger (careful it's hot!) to unfold it. Or just live with it, it's not that serious. Put a bit of butter for every Crêpe. Think making the pan slippery - not deep-frying them. ^^ Since it's a basic batter you can put anything you want on them. Sweet or savoury. I put cinnamon-sugar on them or I drizzle a bit of warmed up Nutella with a spoon. Then fold it over the middle once and then again, to get a triangle if you like. You can put some cut up strawberries or other fruit on top for some freshness. I call that a freaking delicious and quick breakfast or lunch. Bon Appétit. 🤗 Delicious tip: you could also use some whole wheat flour and fill them with spinach and mushrooms (sauté them beforehand with some salt, pepper and garlic) and a bit of cheese.. It's easier to fold them over only once if you want a good amount of filling. Side note: that's a lot of words for something nobody will probably use anyway, I know. But just in case someone got hungry for an easier version of Crêpes and thought it would be too complicated to make some. No its not. 🤗. Do it!

Bought a crepe pan in the 70s to make a Julia recipe. Still use it.

I, myself, began learning how to REALLY cook in 2010 when I received Mastering the Art of French Cooking Vol 1 & 2 as a Valentine's Day present. Being a bit of a diligent purist, I followed Julia's recipes verbatim, refusing to deviate until I conquered her original recipe as I have been gifted with an abnormal amount of patience. Watching you, however, it is obvious that one can learn even from beginning with short cuts. Good for you! She might be wincing a little but, ultimately, I'm sure she's very proud of you.

You can always grate the orange zest and blend it in a coffee grinder with the sugar to have the same affect as the cubes on the skin

I like watching Julia make the recipe first, and then see how he interprets it!!! Very enjoyable!!!

I'm grateful to the algorithm for bringing me here. So much good stuff to watch.

I look forward to your Julia Child videos every week! Youre so relatable w how you cook, not to mention your humor just lights up the mood and creates a more relaxed environment when youre cooking. LOVE LOVE LOVE your content, cant wait for next week!

Flambé burns the alcohol but leaving the base flavor. Awesome!

this is such a great series. i'm on the edge of my seat half the time and i feel like i celebrate all your triumphs with you lol

That was an unreal amount of butter. I can believe they taste amazing!

Fun fact, if you're having trouble incorporating a butter frosting, melt down just a little bit of the butter, and re-whip it, and it comes back together nicely. This works with any kind of buttercream, even with incorporated egg whites. You're supremely cute, btw.

If you ad a bit more liquid to your crepe recepie they will turn out thiner very underrated desert btw

My VERY favorite dessert EVER !! I used to watch her show when I was really poor and always Tried to make her recipes once a month. Thank you

Anti Chef…..Your end result was spectacular……I learnt from Julia back in the day……..I will give my grandson both videos to learn from …Yours and Julia and I am sure he will not go wrong…..

Way better than the movie. Jamie & Julia is my new favorite show!

Love love your reaction on first bite 😂

Enjoying the show very much. Thank you for bringing Julia back to life

Hey Jamie since you like her cream and mushroom sauce so much I think that there’s a crêpe mushroom recipe that she did. That might be a nice thing to make

I make crepe Suzette’s fairly often as once you get used to making crepes, it actually is a very quick recipe. Totally delicious

The crepe play-by-play is edge of my seat material

i like how you "another tablespoon"-ed the orange liquor...just like the Two shots of vodka lady did, lol.

I appreciate and respect anyone building their cooking/chef's skills, good for you, I'm certain you're already well on your way, Julia is a perfect chef to emulate, my mom was a chef , author of cookbooks and general pain in the ass, but I was her test kitchen and editor, learned so much, you are charming and charismatic, keep on !!!! You'll go as far as you choose, enjoy your narration, peace , love, and cheers !!!! To you and yours, always in all ways...

This is my new favorite RU-vid channel. I can’t believe it took so long to find it. Between “It’s fun to light stuff on fire… not in an arsonist way.” and “I’m just gonna skip that step.” Jamie actually makes me believe I could have fun cooking.

You are my hero. You brighten my day to hear you cursing like I do when I’m cooking.

I watch so many of your videos, thinking, "How cool and amazing! I will never make this"! This totally changed my mind. I am coming for you, Crepes Suzette!

Really enjoying the Jamie and Julia series, and this recipe looks awesome! 👍

aweeeee come on it's julia! bring on the butter man !😁😁

Very nice recipe! I didn't know how they were made but you did great. So happy you're close to the 20k, keep going!

Loving these series... Keep up the good work 👍

Loving this series, and these crepes looks so yummy!

Loving the series! I might actually tackle a reciepe or two. But I am an "expert" on crepes. The batter was too thick, you should add a bit more liquid. Also, for the life of me, I will never understand why people bother with flipping the crepes or even worse turning it with your hands. Do it like any European would, use a spatula!

I made crêpes suzette not long after feeling inspired by seeing this. I nearly lost my mind its so good.

that made me drool so much. looks great! awesome job!

OMG I love this! So glad I came across your channel😉

YAY! I loved it! Wow im sold on the book

Use a crepe spreader to get them thin. It's a t-bar made of wood that you swirl over the top to spread the excess

Wow! this recipe looks delicious, adding it to my list to make :) I made the Coq Au Von per your video and loved it! Served it at a lunch for friends and they were amazed

Absolutely love your show. You are an inspiration for me to try these recipes.

Well done! This looks amazing! I’m definitely making this for dessert next time.

This dish is my goto for ...umm..."morning after" breakfast.

Helpful tip for anyone across the pond! The batter for most European pancakes, including crêpes, is much thinner than American pancakes. It should basically be as thin as milk and that's how you get the batter to spread thinly in the pan. Although, for crêpes you might also want to use one of those wooden rake-like things to spread. If you get a "proper" thin crêpe, you shouldn't even need to flip it (in fact, I'm not sure you even could). If the batter is too thick once it's time to cook with it, use a bit of milk or water to thin it out.

Oh, that looks sooo good

I can’t wait to see what you make next

I'm thinking that since you like these so well, you could make a very large batch of the butter, divide it down into lumps big enough for one batch, wrap individually, and freeze. Crepes can be made ahead as well, and stacked and frozen, with a piece of parchment paper between each so they don't stick. (I'd make a slightly thicker, more sturdy crepe than "read a newspaper through it"...) When you want to eat Crepes Suzette, you pull out a lump of butter, the number of crepes you want, and jump right in to the part where you sauce and flambe them, and you have near-instant made from scratch Crepes Suzette, with the only cleanup being the one pan.

Good job!! They look amazing!

awesome....think I might try all this !!

I'm old enough I have eaten in restaurants where they come and prepare this whole dish at the table in just a few minutes. From cooking the crepe to making the sauce all in the one pan. You got dessert and a show.

Now that looks awesome. I bet it tasted amazing.

Idk why but this video makes me so happy, it looks so yummy and you are really funny too. ❤️ Love from the other half of the world. 🤗

I'm such a huge fan of Julia Child and this is up my ally! I myself have tried her recipes and they can be intimidating. Your video are so funny and Im loving this Julia content!

this looks so good

my mum used to do these whwn i was younger. My favorite desert of all time.

OMG - i so want this now!!

Recently found your channel, you remind me of my son's cooking. You're very funny.

That looked amazing. I want to make and try those!!!

Good lord, this looks so darn good.

Yum! Good job! I’m of enough to remember watching her cooking show. In fact I think I may have one of her old cookbooks!

yummmmm this looks so good

You are really good at this and should have many more subscribers. Now, I'm gonna make some Crepes Suzette! Thanks for the videos.

Great recipe! Thanks for sharing! 👍👍👍

I love this cooking show. It’s shows the truth behind cooking.

just found your channel and I think it's great!

A "crappy crepe" you are a hoot!! I make crepes A LOT.. and I'm old!! Add more liquid to be runny!! And very thin!! Good job!! I enjoy your fun tutorials!! ♡D

Best flame job I've ever seen.

wow. that looks totally delish!

So enjoyed this, especially when you tasted it and realized how fabulous it really is. Have made this recipe many times for the fam, it just gets better and better. Love your vids :)

You have me salivating and laughing all at the same time!!!

Speechless.

this reminds me of that one time my classmate in fashion school wanted to show off and asked one of the teachers if he heard of crepe suzette (there's a fabric called crepe and there are multiple subtypes of it). i overheard it and since not even the teacher knew it i googled it. only good knows how i recovered from the laughing fit i had.

If you want thinner crepes, make the batter more liquid by adding more milk (or less flour). You could also get yourseld one of those sticks they use to spread the batter around the pan.

As someone who's made probably hundreds of crêpes, I immediately knew your batter was WAY too thick lmao, it doesn't matter if they taste good though! :')

ALWAYS keep a fire extinguisher in the kitchen for fires + a big bin of baking soda (& have a scoop handy) for little flare ups.

Made this for my ladies brunch and it was suberb!

Looks pretty good!

Ouf! That's amazing!

Nice job!!!! HILARIOUS!!!!!!

Just got my crepe pan!!! Can’t wait to make this!!!

12:09??? 😆 LOL 😆 I love it!! Spoken like a true home chef!!! Love your content. One of the best on the net!!

To flip (anything), never lift the pan at all. Straight away from you, then straight back to you, perfectly level. Never lift it or 'flick' your wrist.

looks delicious !

The thing is: there are pans specially dedicated to making crepes. Like the edges are very flat and you can manipulate the crepe easily. Not ubiquitous in America, perhaps.

I love Crepes Suzette! I think I’ll have to try this

Yummmmmm that looks good.

No one has in 30 years been able to convince me that a crepe is anything more than a failed tortilla, so I watch with interest : ) Cheers!

Best thing I have eaten so far on this journey .. I need to make this again..

I love that you have taken on crepes so early in your culinary career

I really enjoy your vids - you make me laugh!! You should try Jacques Pepin's easy soufflé! It's brilliant!!!

Flambéing it mostly for looks but it does help to burn off the alcohol. The shaking of the pan helps to evaporate the alcohol more completely.

Wow, you are a real cook now. Congrats!

Crepes suzette are amazing. Thanks!

Well done!

Amazing.

Now that's impressive!

Suzette is so friggin tasty. Had it twice in my life, in Minneapoliis in 82' and Denver in 87'. That's the last time I've seen it on a menu. Would be so easy to serve tableside. Pre-made crepes, a brandy/Cointreau torch, and a ample hit of brandy creme/whipped creme. Now I want CS.

my jaw hit the floor when you chucked in the whole thing of butter, looked amazing tho!