100% Bob - it's very refreshing isn't it? Almost as if truth, honesty, and humility might serve Humanity very well if it could ever really learn. Nice observation.
I am coming down to CT. I’ll stop by and bring my cast iron flat pan, never had an issue with sticking. I grew up eating crapes...love them... hope to be able to meet you, Chef
You needed to add another egg or two...in my opinion, Some crepes use a little flour & a lot of eggs. I know yours would taste good...I just know it. Thanks Judy
First of all, I think you're really great - you have a heart of gold! Having said that, I'm no chef, but know a little about business promotion. Prolls shouldn't have posted this one Daddy. Take Care and Peace brother!
Crepes are hard to make. I don't blame the Chef. I blame the pans. I think that's where a good Teflon comes in, but funny how there's so many mean comments from people who probably never made them.
Not using enough butter or oil in the pan and then not waiting long enough to flip them. You use a lot of butter or oil and then when it gets close you shake the pan so it loosen and then flip. If they are breaking apart use more butter or oil
the carbon steel crepe pan is nice but it would work a lot better if you season it properly. and a long cake frosting spatula works the best for flipping them. i use a 10" cast iron griddle though, over the years i've found that it really does work the best even if it's heavy to hold when adding and spreading the batter. i've tried using one of those silly wooden batter spreader things and it's inconsistent and akward to use....
Chef Jack, do you ever go out to the dining area to greet customers who rave about your cooking? My guess is that you must be very particular about who you greet or you would not have time to cook. To many of your admirers you are a celebrity.
Crêpes are classic thin French pancakes, they take seconds to cook. What this guy made should be called Craps. The sauce is poured over the crêpes usually at the flambé trolly, not mixed into the batter. The way he made the batter was extraordinary I could have done a better job with a cement mixer. I have made batter several thousand times, never seen anything like this. He has the skills of a truck-driver attempting brain surgery.
"You want to get the right consistency"... which you can get by measuring and weighing, instead of just throwing ingredients in a bowl and hoping for the best. + there's no cream in a crêpe batter, way too much oil in your pans etc. Everything is wrong everytime, and yet, you're still in business. It's fascinating.
When your a chef and you've been making them for years you just know how much you need and how to get the consistency that you want. All the best chefs can work off of memory and know exactly the consistency/texture that they're looking for even French Chefs.
Хобби
".....FUCK! Oooops............" LMFAO
It might not be perfect, but its honest. And that is why I keep coming back to this channel. It ain't trying to hide nothin
100% Bob - it's very refreshing isn't it? Almost as if truth, honesty, and humility might serve Humanity very well if it could ever really learn. Nice observation.
Fantastic and a great save on that first one. Nice pan!
I am coming down to CT. I’ll stop by and bring my cast iron flat pan, never had an issue with sticking. I grew up eating crapes...love them... hope to be able to meet you, Chef
When he does the Jacques Pepin method on the regular pan it works out. On the crepe pan not do much. This is authentic. Love it.
Just loved it!
thanks jack .. your the best.. plus i have already put some of your recipe on my menu
I agree with investing in a good cast iron crepe pan. You won't be disappointed. Absolutely the best!
My grandmas crepe making pan was a domed pan. Haven't been able to find one like hers. She made the best crepes, 40+ years ago.
This is reality folks. Sometimes i swig the gran mariner off camera too 😉. All good my friend, all good
p.s. the first one you make is for the floor they say
You needed to add another egg or two...in my opinion, Some crepes use a little flour & a lot of eggs. I know yours would taste good...I just know it. Thanks Judy
Hail to the King
Tomorrow I'll go to Marshalls and buy me one of them crepes pan for some Grand Mernier crepes. Thanks!
That 2 lbs of butter at the start made me hit "Stop".
Next time tell him,Selincio means quiet,GI-EH-THEA MENS SHUT IT👨🏼🍳👩🍳
I meant means
First of all, I think you're really great - you have a heart of gold!
Having said that, I'm no chef, but know a little about business promotion. Prolls shouldn't have posted this one Daddy.
Take Care and Peace brother!
Crepes are hard to make. I don't blame the Chef. I blame the pans. I think that's where a good Teflon comes in, but funny how there's so many mean comments from people who probably never made them.
Ha! First time I've heard daddy Jack curse. We're all human I suppose.
Butter pan spray works good
yo jack youre the man bro!
everything sticks to those commercial grade aluminum pans
I don’t know how anyone cooks with those but those crepes look good
Not using enough butter or oil in the pan and then not waiting long enough to flip them. You use a lot of butter or oil and then when it gets close you shake the pan so it loosen and then flip. If they are breaking apart use more butter or oil
the carbon steel crepe pan is nice but it would work a lot better if you season it properly. and a long cake frosting spatula works the best for flipping them. i use a 10" cast iron griddle though, over the years i've found that it really does work the best even if it's heavy to hold when adding and spreading the batter. i've tried using one of those silly wooden batter spreader things and it's inconsistent and akward to use....
Love you man but sometimes wow lol
great skills...lmfao
Yummy!!!
Language Daddy Jack lol
always wipe the mold off your fruit with an at least 3 day old kitchen towel that you wiped eggs off the floor with...lol
Never hurry up a crepe, let it set up.
They are good!?!
HOW much butter?
lard,butter, eggs,sugar(scallops on the side)-lipitor !!!!! (PS: use a bigger pot)
Chef Jack, do you ever go out to the dining area to greet customers who rave about your cooking? My guess is that you must be very particular about who you greet or you would not have time to cook. To many of your admirers you are a celebrity.
please salt your pan first heat til very hot then get rid of salt put a little oil in and heat up till smoking and there you go
Seasoned pan cooked with the same oil 😳
Is there a difference?
robert weissberg Another crybaby , with no videos 😂😂😂
sorry but forgot to add the heavy cream .. thinning it out with liquid lard? WOW Sorry about the negative comment - your short ribs look great
Close the damn hoods Chef.
And good demo. Thanks.
flour all over the scallops
Crêpes are classic thin French pancakes, they take seconds to cook. What this guy made should be called Craps. The sauce is poured over the crêpes usually at the flambé trolly, not mixed into the batter. The way he made the batter was extraordinary I could have done a better job with a cement mixer. I have made batter several thousand times, never seen anything like this. He has the skills of a truck-driver attempting brain surgery.
"You want to get the right consistency"... which you can get by measuring and weighing, instead of just throwing ingredients in a bowl and hoping for the best.
+ there's no cream in a crêpe batter, way too much oil in your pans etc.
Everything is wrong everytime, and yet, you're still in business. It's fascinating.
L'impie that’s not how he rolls dude. He’s runs on instinct
@@lioutdoorsman9046 Oh I noticed...
When your a chef and you've been making them for years you just know how much you need and how to get the consistency that you want. All the best chefs can work off of memory and know exactly the consistency/texture that they're looking for even French Chefs.
Yeah don’t worry. Everything about the fuckin French is.... “fascinating”
I use a Lodge cast iron pan for my crepes, it works great, never sticks. .. www.lodgemfg.com/griddles-and-grill-pans/10-5-inch-cast-iron-griddle.asp
James, that's the same exact cast iron griddle I use to make my crepes. Crepes come out great every time without ever getting stuck to the griddle.
WAY TO PREPARED FOR A VIDEO
Okay, now he’s starting to ef them up. Watch Jacque Pepin.
too much grease in the pan
lol sry bro but u cant make crepes
thats funny
As he said, he hadn't made any in 20 years. He did a hell of a lot better than my wife does every time she makes crepes.
Ah Fuck.
we don't shake crepes bro
Always got a excuse. The truth is he's a lousy cook