Tag Archives: jacques pepin

Jacques Pépin crêpes – simple ones in seconds, plus an orange soufflé crêpe

My favorite chef is at it again, this time showing us how easy crêpes are to make. Simple ingredients and in a few minutes you have a great dessert or lunch snack.

 

 

Transcript of the recipe:

  • Melt some butter in a skillet.
  • While it’s melting, combine flour, two eggs, a few dashes of sugar, dash a salt, and a quarter of a cup of milk
  • Whisk until smooth and thick. Then add enough milk to make a thin batter. Add the melted butter.
  • In the same buttery skillet, ladle in some of the batter. Quickly turn the skillet to coat the pan with the batter.
  • Cook for about 1-minute, at least, on one side. When you see it is golden, flip it over to cook for a little bit longer. Remove from pan and voilà.

 

This is only the first of four recipes on the show. Keep watching to see them make Orange Soufflé CrêpesBaked Alaska, and Apricot and Pistachio Soufflé.

It’s amazing what you can do with egg whites!

Tribute to a Legend: Jacques Pépin

We honor the culinary success of one of America’s most celebrated chefs, Jacques Pépin.

“Easily the most influential French chef to the wave of young American chefs.”

“His earliest work was all about taking the classic dishes and demystifying them, almost decoding them, and making them accessible.”

See his public access show – Essential Pépin (Episode 103 – Desserts)

Jacques Pepin Desserts – light and healthy panache, tatin, and tart

My favorite chef, Jacques Pépin, cooks up four delicious, and mostly healthy desserts:

Episode 103: Jacques helps his daughter Claudine relinquish her fear of making pastry with his easy Tartelettes Aux Fruit Panaches. She goes on to assist her father in the kitchen as he makes his variation of the very traditional French, Tarte Tatin. Jacques then shares his mother’s recipe for Mémé’s Apple Tart using an unusual method to make the pastry. Finally his granddaughter Shorey joins him to make and taste Individual Chocolate Nut Pies.

“You cannot make great food without mixing some love into it.”

My favorite is the Tartalettes Aux Fruit Panaches - Thin disks of dough baked with a topping of lightly sugared apricot and plum wedges until the pastry is crisp and the fruit soft.