Julia Child's Crêpes Suzette | Jamie & Julia

Making my way through Julia Child's "Mastering the Art of French Cooking" cookbook... like the movie "Julie & Julia. Today I make the best dessert ever (?) Flaming Crêpes Suzette!

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Recipe:
Crepes:
3/4 cup milk
3/4 cup water
3 egg yolks
1 Tbs. granulated sugar
3 Tbs. orange liqueur, rum or brandy
1 cup of flour
5 Tbs. melted butter
Orange Butter:
1/2 cup sugar
Peels & about ⅓ cup of juice from one orange
1 cup butter, room temperature
3 tablespoons orange liqueur
Flambe: orange liqueur and cognac

[lazaruscain]

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

[al]

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.

[zhicw]

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

[AxelQC]

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.

[FrolleinMiez]

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!

[JulianChild]

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.

[nicksteele]

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

[KneeAches]

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

[darthplagueis]

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

[bobbiebuerer]

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!

[deenak]

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

[melimel]

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

[rickfromhell]

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.

[Antaios]

I made Julia's coq au vin the other day, and flames licked the ceiling. It was truly a dangerous amount of fire. I think she just liked the drama.

[relaxdream]

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

[mlewis]

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

[jacktheripperVII]

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

[ewilborn]

This is my new favorite YouTube 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.

[suzannebrown]

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…..

[Stp]

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