Crepe Suzette - One Of My Favorites Desserts | Chef Jean-Pierre

you are a amazing chef but I make better crepe than you

please use metric mesurments, ml, grams etc.

The first one of anything almost everything pie cake etc always hard to get out

I am French and my god, you have skipped the main one. The "crepes Suzette" must be FLAMBÉ in the pan at the end with Grand Margnier. Very nice crepes all the same:)
Excuse my bad English. Thank you.

What can I use instead of alcohol?

I like adding a bit of cinnamon to the crepe dough. I did find you made them a bit thick but that's up to personal taste. Also butter milk is fantastic to make them with, try it! The first crepe is always the worst of the bunch. Ive been making these for over 30yrs since early grade school in Denmark. Now I make them for my family every Sunday morning.Thank you chef for posting this.

It's midnight in India. You made it look so easy. I was laughing aloud listening to your 1st crepe never coming out ok. And now it's sheer torture looking at this perfect crepe suzette of yours. Merci beaucoup monsieur!

Yeah! Measure carefully 😂😂 will certainly give this a go chef.

Best part was watching you enjoy it! ❤

Merci Chef!

I'm still waiting for my invitation to come to your house for a meal!

can you not replace the sugar with maple sirop?

Thank you

CAn I move in I do dishes

Chef how much sugar

Last time I had crepe suzzette I was at my grandma's in Ohio many many yrs ago she used the old fashioned hand beater also the ,8 o'clock coffee perking she used to put jelly then roll them up or md some w brick cheese w fresh fill of man that cheese would melt I ate so many wish she was still here

Seriously your take the temp of your pan with a laser and pulled out a measuring tape WTF are you doing first a real cook uses his hand to feel the heat in the pan and Unless you cooking cooking for the Mega rich where one bite is $1000 then you dont need to go that crazy you also say your not send a man to the moon ture your Cooking....

That first pancake has disaster written all over it Tomorrow we will see if that applies to crepes.

You are amazing, thank you for sharing 🙂

Cherry Jubilee

Well that looks AMAZING❤

I cocked this dessert today. It was fantastic! Thank You very much for the recipe, it is really very good dish😍

When you flip the crepe, (watch your video), you don't JUST pull back, you put the crepe on the front edge of the pan, then you move forward, down, and up then pull back. You made it sound like you just pull back after putting the edge of the crepe on the front edge of the pan.

We always need butter 😋🇨🇵

One of my favourite things 😊

Mis felicitaciones chef por ofrecer subtítulos en español!😀

MERCI! Ça fait des années que je n’ai pas eu ce dessert. A chaque année je reçois deux couples d’amis pour la Chandeleur (le 2 février) et, voilà, ce sera mon dessert!

I love these. Had them flambé

Another classic recipe please

My grandma made these every summer when I spent the summer with her

Thank you for sharing. I know I can make this using your guidance. But I have to admit I was a bit disappointed, I waited throughout the whole video to watch you light it on fire.....and you never did.

The first crepe is for the dog.

is that a Le Creuset pan?🤔

I'm salivating!!!!!!!!!!!!!

Love your beautiful dessert ❤

I made these. I luv them

You're so wasted in the USA! Your family are amazingly lucky ❤

No flambe? Cognac??

Thank very much. You are amazing, crepe is amazing. I think I’m drunk. I ate too much 😂

I'm late to the game here but just discovered this beautiful man!!!❤️ 53 and I love to cook but still never really knew what crepe suzette really involved - just that it was a sweet dessert crepe!! Being a new fan, I could watch him ALL day long!!🙌 Funny, NOT arrogant, incredibly smart, quick witted and down to earth as they come!!! Excellent combination!! And also NOT a super strict measurer!!👌 My kinda cooking!!(also WHY I DON'T bake much!!😂) You now have another new, lifetime subscriber, Sir!!! WISH I'd found you sooner because I've got a LOTTA catching up to do!!! 😂 Thanks for sharing your knowledge, wit, sense of humor and phenomenal old school recipes!!!❤❤❤

What a dear, humble man lovingly sharing his expertise & experience with us as he teaches complex classic dishes of various sorts in a down-to-earth manner. Chef Jean-Pierre is truly a treasure. I'm so glad l found his channel. Watching his videos has not only improved my cooking but has brought joy to my life. God bless!

Just a little addition to the recipe: coz of lack of Oranges (only the green peel are right now available here) I used Cherry Plums and Berry-Juice. I peeled the plums and the rest as taught by Chef Jean-Pierre ... except that I only used 2 flat tablespoons of sugar as otherwise it gets much too sweet. And the guests were thrilled - it tasted really nice with some blueberry/yoghurt ice cream ... 😋😋

All cooks know “Sauté” means JUMP! Chef. You make me smile every time I watch your videos! 😊. So yummy, and interesting! CIA grad 1993 here!

My husband loves the first pancake 🥞. Hehehe.

Très jolie. J'adore crepe suzette.vous êtes un très bon chef 🤗❤️. Merci beaucoup

that zesting tool is called a channel knife

Awesome ❤🎉

I baked crepes your way. Add a little butter to the batter and brush the edge of the pan with a little butter while baking. The crepes were good. Nice thin and light brown in color. They easily slipped out of the pan. Thanks for your video. You are a master chef.

problem is that what ever he's cooking doesn't say anything about the temperature he's cooking low, medium or high nothing that is problem he has

I roll the crepes. Now I’m wondering if I’ve been doing it wrong 🤔 jk.