Jacques Pépin Makes His Famous Crêpes | American Masters: At Home with Jacques Pépin | PBS
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Jacques teaches us how to make the crêpes he once had as a child, and which he know makes for his grandchildren. According to Jacques, there is nothing easier than making crêpes. You can serve them with jam inside or something savory, like ham or cheese. Easy and delicious.
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Batter Recipe for extra Crispy Crepes
Crepe maker used:
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Ingredients for six to seven crepes of diameter 28cm:
-40gr melted (not boiled) butter
-200gr warm (40°) milk
-2 tablespoons olive oil
-~2gr. salt
-~2gr. sugar
-2 eggs
-140gr flour for all purposes
-40gr lager beer
Leave the batter in the fridge for at least 3 hours!
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More and more recipes with various sweet and savory fillings will be coming! Stay tuned, stay hungry :)!
Filling combinations are available:
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Music:
Jazz me blues
E's Jammy Jams
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Making crepes is way easier than you think
Watch the full video on the channel:
how to make crepes unbelievably easy, easy crepe recipe, crepe batter recipe, crepes ingredients, blender crepes, perfect thin crepes, easy brunch recipes
How to Make Crepes (Easy!!)
An easy, foolproof recipe for how to make Crepes! Today’s recipe is simple and uses only a few classic pantry staples for ingredients.
RECIPE:
Ingredients
1 cup all-purpose flour 125g
1 Tablespoon granulated sugar omit if making savory crepes
1/4 teaspoon salt
2 large eggs
1 cup whole milk 236ml
¼ cup water 60ml
3/4 tsp vanilla extract omit if making savory crepes
2 Tablespoons unsalted butter melted and slightly cooled
Canola oil or additional melted butter for the pan
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Instructions
00:00 Introduction
00:22 If using a blender: Combine all ingredients. Blend for 10 seconds. Pause and scrape down the sides of the blender then blend again for another 5 seconds. Cover and place in refrigerator to rest for 30-60 minutes (or as long as 48 hours).
00:33 If not using a blender: Sift or whisk together flour, sugar, and salt in a large bowl to break up any clumps. Make a well in the center and add eggs, about half the milk, and the vanilla extract. Whisk until smooth.
02:35 Whisk in remaining milk, water, and melted butter until well-combined. Cover and refrigerate for 30-60 minutes. (This allows the bubbles to escape from the batter and makes the crepes less likely to tear when cooking.)
03:55 Once the crepe batter has chilled (no matter which way you prepared it), heat a nonstick skillet over medium heat. Lightly brush the pan with oil or melted butter (I prefer butter). The pan should be warm before you add any batter (you should be able to feel the heat radiating off of it if you hold your palm several inches over the pan). Stir the crepe batter once more briefly before proceeding.
04:44 Lift the pan off of the heat and portion about 1/4 cup of crepe batter onto the pan. Gently tilt and swirl the pan so the batter forms a thin circle (about 8 diameter) and return to heat.
05:07 Cook until the crepe begins to look dry and the edges have set (about 45 seconds) and then use a spatula to flip the crepe. Cook on the other side until a light golden brown.
05:35 Transfer to a plate and serve¹.
Repeat with remaining batter, brushing the pan with additional oil or butter as needed.
Notes
¹Sometimes, to keep the crepes warm, I'll preheat my oven to its lowest setting (around 200F) and line a baking sheet with foil. I'll place the cooked crepes on the baking sheet in the oven to keep warm until I've cooked all of the batter.
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How to make amazing crepes!
This is my recipe for making homemade crepes. The secret is to add water. Ingredients: 4 eggs, 2 cups milk, 2 cups all-purpose flour, 1/2 teaspoon sugar, 1/2 teaspoon salt, 10 tablespoons water, 4 tablespoons melted butter
Crepes 4 Ways
Here is what you'll need!
Servings: 20-25 crepes
CREPE INGREDIENTS
2 cups flour
3 eggs
¼ cup butter, melted
3 tablespoons granulated sugar
3 cups milk
PREPARATION
1. In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
2. Add the milk ½ cup at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
3. Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
4. In a pan over medium heat, pour ⅓ cup of the batter in the center and swirl the batter around the edges of the pan until set.
5. To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
6. Cook until the edges are starting to slightly crisp. Remove from heat and cover with a paper towel to make sure the crepes stay moist.
Chocolate Strawberry Crepes
Servings: 2
INGREDIENTS
2 crepes (above)
½ cup chocolate hazelnut spread
10 strawberries, sliced
Powdered sugar
INSTRUCTIONS
1. Spread half of the chocolate hazelnut spread on half of the crepe.
2. Lay half of the strawberries on the chocolate spread.
3. Fold the other half of the crepe on top of the strawberries, then fold the crepe in half.
4. Repeat with the other crepe.
5. Dust with powdered sugar, then serve!
Caramel Banana Crepes
Servings: 2
INGREDIENTS
2 crepes (above)
½ cup butter
1 cup brown sugar
1 teaspoon cinnamon
3 bananas, sliced
Whipped cream
Caramel sauce
PREPARATION
1. In a pan over medium heat, mix the brown sugar and butter until slightly bubbling.
2. Add the cinnamon and bananas, stirring until bananas are evenly coated with the caramel.
3. Remove from heat and cool.
4. Spread half of the banana mixture on half of one crepe.
5. Fold the other half of the crepe on top of the bananas, then fold the crepe in half.
6. Repeat with the other crepe.
7. Serve with whipped cream and a drizzle of caramel sauce!
Berry Cheesecake Crepes
Servings: 2
INGREDIENTS
2 crepes (above)
1 cup raspberries
1 cup blueberries
1 cup blackberries
2 tablespoons lemon juice
¼ cup sugar
¼ cup powdered sugar
1 8-ounce block cream cheese, softened
Powdered sugar to garnish
PREPARATION
1. In a pot over medium heat, combine all the berries with the lemon juice and the sugar, stirring until the mixture comes to a boil.
2. Cook for about 2 minutes, then remove from heat and cool completely.
3. Mix the cream cheese with the powdered sugar until smooth.
4. Spread half of the cream cheese mixture on one side of the crepe.
5. Spread half of the berries on top of the cream cheese.
6. Fold the crepe over the berries, then fold in half.
7. Repeat with the other crepe.
8. Serve with powdered sugar!
S’mores Crepes
Servings: 2
INGREDIENTS
2 crepes (above)
2 graham crackers, broken into small pieces
2 (1.5 ounce) chocolate bars, broken into chunks
1 cup mini marshmallows
Chocolate sauce
Graham cracker crumbs
PREPARATION
1. Preheat oven to 350°F/175°C
2. Layer half of the graham cracker pieces, the chocolate chunks, and the marshmallows on one side of a crepe.
3. Fold the other side of the crepe over. Fold the crepe in half.
4. Repeat with the other crepe.
5. Bake the crepes for 10 minutes, until the chocolate and marshmallows are slightly melted.
6. Serve with chocolate sauce and graham cracker crumbs!
Music provided by Warner Chappell Inc. Used with permission