Crêpes Two Ways

Make the best crêpes with two of Chef Jacques Pépin favorite recipes!

INGREDIENTS
Crêpe Suzette Serves 4

Crêpes
· 2 large eggs
· 3/4 cup all-purpose flour
· 1/2 cup milk
· 1/8 teaspoon salt
· 1/2 teaspoon sugar
· 1/3 cup cold water
· 1 tablespoon canola oil
· 1 tablespoon melted unsalted butter, plus more butter for the skillet

Orange Butter
· 6 tablespoons unsalted butter, softened, plus more for buttering
· 1/4 cup plus 2 tablespoons sugar, plus more for sprinkling
· 1 tablespoon finely grated orange zest
· 1/3 cup fresh orange juice
· 1/4 cup Grand Marnier
· 2 tablespoons Cognac

Savory Crêpe
· leftover chicken pot pie mixture
· grated parmesan

For the crêpes: In a medium bowl, whisk together the eggs, flour, milk, salt and sugar until smooth; the batter will be thick. Whisk in the water, oil and melted butter.

Heat a 6-inch crêpe pan or nonstick skillet and rub with a little butter. Add 2 tablespoons of the batter and tilt the skillet to distribute the batter evenly, pouring any excess batter back into the bowl. Cook over moderately high heat until the edges of the crêpe curl up and start to brown, 45 seconds. Flip the crêpe and cook for 10 seconds longer, until a few brown spots appear on the bottom. Tap the crêpe out onto a baking sheet . Repeat with the remaining batter to make 12 crêpes, buttering the skillet a few times as necessary.

For the orange butter: In a mini food processor, blend the 6 tablespoons of butter with 1/4 cup of the sugar and the orange zest. With the machine on, gradually add the orange juice until incorporated.

Preheat the broiler. Butter a large rimmed baking sheet and sprinkle lightly with sugar. Place 2 rounded teaspoons of the orange butter in the center of each crêpe. Fold the crêpes in half and in half again to form triangles; arrange on the prepared baking sheet, pointing them in the same direction and overlapping slightly. Sprinkle with the remaining 2 tablespoons of sugar and broil on the middle shelf of the oven until they begin to caramelize, about 2 minutes. Using a long spatula, transfer the crêpes to a heatproof platter. Meanwhile, in a small saucepan, heat the Grand Marnier and cognac. Ignite carefully with a long-handled match and pour the flaming mixture over the crêpes. Tilt the platter and, with a spoon, carefully baste the crêpes until the flames subside. Serve right away.

[dsds]

“Many people say let the batter rest. Well it doesn’t look too tired to me.”

Wonderful humor.

[barnstar]

This guy was born in 1935. Look at him! Clear of mind, a strong voice, healthy skin, no age spots. This says something about eating quality food prepared well.

[MrKmoconne]

When the news is full of sad things I like to watch Jacques' peaceful world of cooking.

[stephiskhan]

“Doesn’t look too tired to me.” 😍 ugh this man is precious

Jacques Pépin is an ✨ international treasure ✨
We must protect him at all costs!!!

[robertworden]

I've been watching Jacques for over 50 years (having worked at PBS back in the 70's. I may have learned at least 40 percent of everything I know about cooking from him. In watching this recently new recording I discovered my missing secret to making the perfect crepe. I feel so very lucky.
Never stop learning, respect and revere your mentors and realize no matter how old you may become, you still have so much to contribute.
Tres Bien, Jacques merci beaucoup

[trsmith]

Dips his fingers in molten sugar and doesn't flinch. Ultimate chef hands. Legend

[Kiwiinurarea]

This man has a good soul, such a pleasure to watch him cook.

[nilsfrederking]

What I really like is the fact that he is quite flexible with the way he is doing it, not sticking to some rigid recipe with every ingredient measured exactly to a gram, but instead with an understanding of what the effect of every change he makes has on the result. That way it always tastes somewhat different but at the same time excellent.

[densealloy]

What an amazing time we live were such an accomplished chef can give us all private lessons! Merci beaucoup, Chef. You are a treasure and we are blessed by your wisdom and talent.

[wot_hog]

After my mother died I could never reproduce her ultra thin, chewy "49ers" pancakes, and now you have taught me how, Jacques! Forever grateful to you. Hats off, you are a culinary wizard.

[arlenepadden]

I have been cooking for more than 5 decades and most everything I learned about cooking is from Master Chef Jacques Pepin.

[caasi]

It warms my heart to watch this man cook

[fightingusik]

I could watch the master boil water and probably learn three new things. :)

[thiagov]

he gives some authentic insights. Stuff you only learn from someone who is experienced.

[luferigno]

You know how people say "there's levels to this" This is the difference between a cook and a master Chef like this man is.

[TheRealGrandadNo]

This gentleman is a master and the sort of husband, father and grandfather everyone should have. Jacques is an inspiration to me not only with cooking ( I have been cooking for well over half a century) but also as a man.

[reneecarter]

I love Chef Pépin and have watched his shows since I was a munchkin. Always loved to see him cook with Julia ❤️

[ellemdee]

Sooo much better without the distracting graphics! Thank you, editors!

[fotoschopro]

Jacques is an international cooking treasure