I look forward to the day that some random person watching one of your episodes comes to the sudden realization: “OH, MY GOD! I’M THE UPSTAIRS VACUUMER!” If the directions mentions little bubbles like the kind that form when making standard pancakes, you’ve either got too much filling or too little batter. It was bold of you to try the classic “fliparoo” while in the frying pan and honestly, I’d give you a 9.5/10 on the second one. Great work as always, Jamie. Again: let us know when you open your restaurant...
To help you improve your pan flips: Put a cup of rice or lentils into the pan and use those to practice the wrist action that you need to use to ensure all of your food ends up back in the pan where you want it. Since you're working with rice or lentils if some fall out you're not losing too much. Repeat the exercise until you're to the point where you're getting it all back in the pan every time. To practice flips of things like pancakes use a small hand or face towel in a dry pan and use that to practice. You'll eventually gain the muscle memory to be able to do it without error every time. Great to see you're skills improving. Keep up the excellent content.
When I started as a short order breakfast cook, one of the first things the chef did was put a biscuit in a pan and told me to flip it without breaking it apart until he told me to stop. Half an hour later my arm was very tired, but I never forgot how to efficiently flip things. It really is all about that smooth and fast small movement. Very little effort once dialed in.
As a frenchie, i have to say. Your prononciation of French is getting quite good. I was under the impression that the word pipérade would be a challenge. You nailed it. Same for crêpes. Well done
Once I dropped a 1lt glass bottle of olive oil on the floor…it shattered. I cracked opened a beer and started cleaning. Used broom and dustpan (broom was thrown out) and then mopped 5 times. Was still slick as an ice rink! Later a co-worker said I should have used cat litter! 😂
Your videos just make me want to actually get my own copies of these books and delve back into the recipes I used to enjoy with my nana - whether making them or watching Julia and Jacques on PBS as a child. This one in particular just sounds so simple and delicious the temptation to just get them and be done with it is so high. Not to mention how entertaining you make these! Thank you for quality content.
that's great. I admire that kind of effort. Jamie's videos make *me* want to go to a restaurant where a chef does all the hard work cos these recipes always look really involved and difficult! well done to Jamie for taking it all on.
lol i literally DID order a few of these books because of these videos. one julia TOME (it's blue but i think it's actually #1 so i'm not sure), and a julia's kitchen wisdom, 2 marcella hazan, a jaques pepin. what's crazy about some of these recipes is what they DON'T tell you, or they do say in a different book. i just made Hazan's ricotta + coffee + rum dessert (super fast recipe) and it didn't set much. WELL, googling it, apparently if you "overmix" it, it will become more runny. :/ the person posting that acted like Hazan said that somewhere, but it's not in the book i worked from. the flavor is there, though. used plantation rum, amazing stuff.
Love your videos and I actually don't mind hearing the normal life noises in your videos. I like that it sounds like I'm in a friends kitchen not that I'm watching you cook in a studio. It's good your neighbor keeps their apartment clean. The crepe veggie and cheese pancake really sounds yummy!
This reminds me of the Korean dish Pajeon, which is a savory pancake. Oftentimes with seafood, veggies, or kimchi 😋 my husband's mom taught me to cook them and they're delicious!! Flipping them is by far the hardest part.
FYI: Wondra is the brand name of Gold Medal's instant flour. There are other brands. Wondra is made from wheat and malted barley flour that are heated and dried out (a process called pregelatinization). The pregelatinization process essentially precooks the instant flour by steaming and heating it before drying. This process, along with being ground into an extra-fine, powdery consistency, allows the flour to melt into gravies and sauces without lumping or clumping. Wondra is lower in protein than all-purpose flour.
Jamie, I think the vast majority of us don’t care how you pronounce things or if you use too much or too little batter. We’re just here to enjoy your delightfully entertaining videos and celebrate the immense amount of progress you’ve made over the years. Keep them coming and thank you.
One of the best kitchen gadgets the home cook can have is a pancake spatula! It’s nice and big roundish shaped. You can use it to perfect your flip or just turn with the spatula…..we won’t tell on ya! We have a local restaurant that makes something similar but also include shedded zucchini. I think mincing up the veg a little smaller might help as well. Serve with crispy bacon and cucumber yogurt sauce. Yummy!
Hi! I used to make these, but instead of 1 big pancake in one pan, I made 4 small ones in the pan... which was way easier to flip, and easier to plate. And the cheese, my fave one for this recipe, is (of cause since I am norwegian) Jarlsberg (shredded, not cubed, because after several tryouts, was better). And you can also mix and change the vegetables and spices, whatever you have at hand... Try it! 😊
Yummy~ that looks really good. I think you should incorporate the vacuuming sound into your channel instead of halting the production or getting annoyed. Say, "And now that Bob from upstairs has begun his vacuuming of approval I will start preparing XYZ"... Or if you don't get to hear the vacuum go, "So Bob is on vacation this week but we know he's watching from the appliance store while his bag is being rejuvenated due to over use on Sundays. Hope the bag heals quick Bob."
Your happy-dance-while-eating made me smile. Pretty sure that's the first time i've seen it. Must be especially tasty! Thanks for your videos. They always educate & entertain but today's was just particularly... _needed._
As a Dutch person I'm watching this in pain haha, I've been making pancakes with all sorts of filling like this since I was a child, you definitely were a bit short on batter, another tip I'd give is to cut the more vegetables smaller and especially the more firm ones (in this case that'd be the bell pepper). That way you should have relatively smooth pancakes that are more ideal for flipping. But my most important wisdom to share as a pancake expert; a 'failed' pancake is the best pancake, if it falls apart a little bit or isn't perfectly round that means that you get to eat it in the kitchen while you're making pretty pancakes for your guests 😉 Making a misshapen pancake is therefor not a disappointment, to not have that extra 'failed' pancake is the real disappointment.
If you give your dried herbs a quick rub or two between your palms before adding to whatever, it will express a little of the oils and give them a little flavor boost. Especially helpful if your dried herbs are maybe not the freshest, which happens to me all the time.
FYI: Wondra is the brand name of the instant flour sold by Gold Medal. There are other brands. Wondra is made from wheat and malted barley flour that are heated and dried out (a process called pregelatinization). The pregelatinization process essentially precooks the instant flour by steaming and heating it before drying. This process, along with being ground into an extra-fine, powdery consistency, allows the flour to melt into gravies and sauces without lumping or clumping. Wondra is lower in protein than all-purpose flour.
Instant blending flour is sold by Gold Medal under the "Wondra" brand. You should be able to find it with the other flours on the baking aisle of the supermarket. It comes in a blue canister rather than a sack like most other flour. It's good to have on hand, especially for sauces and gravy because it doesn't lump up. I've never used it for crêpe batter but I know Julia liked to use it for crêpes. I usually use AP flour.
FYI: Wondra is made from wheat and malted barley flour that are heated and dried out (a process called pregelatinization). The pregelatinization process essentially precooks the instant flour by steaming and heating it before drying. This process, along with being ground into an extra-fine, powdery consistency, allows the flour to melt into gravies and sauces without lumping or clumping. Wondra is lower in protein than all-purpose flour.
This looked delicious. Oh and for the flip, you put a plate on top of the pancake while in the pan flip over and slide uncooked side back into the pan.
For future reference, Wondra is instant blending flour. They do something to the flour that makes it absorb water instantly, or something. From cook's illustrated: INSTANT FLOUR Instant flour (Wondra is the most common brand) is finely ground, low-protein flour that is able to dissolve instantly (with very few lumps) in hot or cold liquids like sauces, gravies, and soups. This is due to pregelatinization, a process in which the flour is effectively precooked and then dried. Instant flour is also used as a coating for fried chicken or fish, as the tiny particles distribute evenly into thin crusts.
The French language is tricky, I'm in the same boat on the guttural R. And like you, even after 3 years. Just takes practice I suppose. As the saying goes, "If at first you don't fricassee, fry, fry a hen."😉 Loved this video today. Thanks, Jamie. You're the bright spot of my day.
I swear your upstairs neighbor is related to my upstairs neighbor! Mine has a super loud rotating-brush head vacuum cleaner for bare floors as well. It's so lovely when it's not only loud, but vibrates your ceiling as well. :D
The FLIP!! I don't bother anymore. I slide the crêpe onto the plate, invert the pan over it, and quickly flip the whole dang thing!! Works like a charm. LOVE LOVE LOVE your show. Keep up the great work!!
Love Piperade. Had it a couple times while in Southern France - Basque Country, as either as a sauce or gravy/garnish to chicken or duck. While we had more crepes then I ever could of imagined, I do not remember (or paid attention to) this kind of dish. Might have been me and kinda being sick of crepes at the moment. However, I am intrigued by this recipe today and will try this one with my next Piperade adventure! As always, love your videos and your willingness to put yourself out there
I knew savory pancakes were a thing, but have never tried one. This seems something worth trying. Thanks. I have a metal shelf that magnetically attaches to the top of my stove. It gives me somewhere to store commonly used spices and oils and keeps spills from getting behind the stove.
Love, your work, thank you for sharing. On the plus side, you know that your up stairs neighbor, keeps a clean house, so your not likely to get bugs from them, see always a plus😅
You are so authentic, and watching your expressions when you feel challenged is so entertaining! Your cooking is delightful and inspires me to cook. Thank you!!
Great looking recipe. FYI, the reason your tomatoes didn’t render much juice is because they aren’t ripe. A good substitute would have been to use cherry tomatoes. They can be ripened even out of season. 👍
Garlic Press Hack: No need to peel the individual garlic cloves before you press them. The pressure of the press is enough & then cleanup is also easier, almost everything in the press sticks to the empty skin. Try it, you may be surprised.
That r is somewhere between an r and an l in sound so try and just substitute with a very soft l. The back of the tongue should be slightly concave with the sides curved up and the middle almost touching the soft pallete. Hope that helps a little. I have found that r is one of the most diversely pronounced letters across languages and one of the most difficult things to master
Vegetables cooked in a pancake (usually primarily shredded cabbage) is called okonomoyaki in Japan, and you go to special restaurants where you cook them yourself on a griddle built into the table.
Reminds me of a place near my in-laws that makes a Dutch baby called the “Garden Surprise.” It’s has tomato, onion, peppers, and broccoli, topped with Gouda cheese.
When I was a kid and first studying French, I started pronouncing all French foods with "accurate" pronunciation. I was such a brat. What I remember most about pronouncing "crêpes", though, was a certain woman who tried to imitate me and kept calling them craps. Ah, childhood.
Piperade is a wonderful sauce to master for all sorts of things. With chicken, it becomes Poulet Basquaise. I think if I were to have it with crêpes, I would just make plain savory crêpe batter and then fill them with the piperade.
That looks really good. Your skills have come so far! You were totally overthinking the flipping though. It was nice and slippery on the pan, so just slide it onto the plate, then flip it from the plate onto the other side in the pan. Waaaay easier than whatever it was you were trying to do with the plate there.
A little tip for the french R: it sits in the beginning of your mouth. Learn to rol it separetly and then ad other letters. In Flemmish you can combine it like this: br pr gr schr ( sounds like sgr) good luck!
From a speech therapist: for the french /R/ you could try to gargle with water to produce a throaty /R/ sound 😊 try to do it with less and less water over time and one day without any water at all (maybe you have to swallow a little saliva at first, when you don‘t use water). Trust the process 😊 if you do it regularly, chances are high you‘re gonna get there 🤗
If you’re not comfortable flipping the crêpe, here’s what you do: Take TWO plates, slide it onto one. Place the other plate directly on top. Holding firmly, quickly flip the whole thing over. Now, slide the crêpe back into the pan. Voilà the crêpe is now fully flipped! Can also be done using a large container with a lid instead of slippery glass plates, if you’re still not comfortable.
Great job, as always! I usually find the recipes themselves really intimidating, but this one looks like it might be in my wheelhouse sans the flip in the pan - it would definitely be ALL over my stove top if I did that.
We make that for breakfast! Add sliced mushrooms when you’re rendering the tomatoes down. A little bit more batter and cheese will make it hang together better.
Absolutely Love this series! I have never even attempted one of Julia’s recipes bc I’m an intuitive cook. I’m guaranteed to ruin it if I follow a recipe 😂 but you inspire me Jamie! Maybe I’ll give recipes another try. Maybe 😅
to be fair the upstairs neighbor provides bowls and sieves at a moment's notice at all times of day (lol)
From the video where she makes potato pancakes: ""When you flip anything, you just have to have the courage of your convictions." And you did it!
That's what I was gonna say. 😂😂😂 Jamie needed a bit more courage. I watched that "The French Chef" episode a few months ago.
Julia messed up too in that episode and put the bit that fell out back in the pan just like Jamie did. “Who’s to know!”
OMG. I read that and hear her voice in my head.
“And when you’re alone in the kitchen, who’s to see?…” ❤
@@kikihammond5326 I read it and heard Meryl Streep's "Julia Child"'s voice lol
I love the fact that he measures everything precisely, then slings it all over the kitchen. Adorable.
measure with a micrometer. mark with chalk. cut with a (dull) axe. spread with a cement truck.
Love to see the progression in skill made over the past few years.... the absolute mad lad never gave up.
That's the good thing at cooking. If your recipe is good, the food will still be delicious, even it it doesn't turn out perfectly otherwise.
Thank you for not editing out the olive oil spill. That stuff sometimes just derails me so I was grateful to see you persevere!
I look forward to the day that some random person watching one of your episodes comes to the sudden realization: “OH, MY GOD! I’M THE UPSTAIRS VACUUMER!” If the directions mentions little bubbles like the kind that form when making standard pancakes, you’ve either got too much filling or too little batter. It was bold of you to try the classic “fliparoo” while in the frying pan and honestly, I’d give you a 9.5/10 on the second one. Great work as always, Jamie. Again: let us know when you open your restaurant...
I wonder if they're a fan every time I hear them vacuum lol
To help you improve your pan flips:
Put a cup of rice or lentils into the pan and use those to practice the wrist action that you need to use to ensure all of your food ends up back in the pan where you want it. Since you're working with rice or lentils if some fall out you're not losing too much. Repeat the exercise until you're to the point where you're getting it all back in the pan every time.
To practice flips of things like pancakes use a small hand or face towel in a dry pan and use that to practice.
You'll eventually gain the muscle memory to be able to do it without error every time.
Great to see you're skills improving.
Keep up the excellent content.
I wish I had known this before practicing with eggs.
I would have rice and lentils everywhere. I know my skills and this is just not one.
Wow. Good idea. I will do this to practice. Thanks!
@@thebadger9302 🤣
When I started as a short order breakfast cook, one of the first things the chef did was put a biscuit in a pan and told me to flip it without breaking it apart until he told me to stop. Half an hour later my arm was very tired, but I never forgot how to efficiently flip things. It really is all about that smooth and fast small movement. Very little effort once dialed in.
It's amazing how your videos offer equal amounts of relaxation and anxiety. For sure...never boring.😄
The ghost of Julia Child is personally teaching this man to cook. Look at how much he’s grown!
"It's like a pizza without the carbs" he says after making a batter with flour 😂 never change Jamie
hahahaha!
As a frenchie, i have to say. Your prononciation of French is getting quite good. I was under the impression that the word pipérade would be a challenge. You nailed it. Same for crêpes. Well done
Just need a bit of work on the "au revoir", especially since it's in every video, but yes, it's getting pretty damn good !
Once I dropped a 1lt glass bottle of olive oil on the floor…it shattered. I cracked opened a beer and started cleaning. Used broom and dustpan (broom was thrown out) and then mopped 5 times. Was still slick as an ice rink! Later a co-worker said I should have used cat litter! 😂
Dish detergent.
Your videos just make me want to actually get my own copies of these books and delve back into the recipes I used to enjoy with my nana - whether making them or watching Julia and Jacques on PBS as a child. This one in particular just sounds so simple and delicious the temptation to just get them and be done with it is so high. Not to mention how entertaining you make these! Thank you for quality content.
that's great. I admire that kind of effort. Jamie's videos make *me* want to go to a restaurant where a chef does all the hard work cos these recipes always look really involved and difficult! well done to Jamie for taking it all on.
I found a used copy of Mastering, vol.2 in an antique store once, Now I just need volume 1.
lol i literally DID order a few of these books because of these videos. one julia TOME (it's blue but i think it's actually #1 so i'm not sure), and a julia's kitchen wisdom, 2 marcella hazan, a jaques pepin. what's crazy about some of these recipes is what they DON'T tell you, or they do say in a different book. i just made Hazan's ricotta + coffee + rum dessert (super fast recipe) and it didn't set much. WELL, googling it, apparently if you "overmix" it, it will become more runny. :/ the person posting that acted like Hazan said that somewhere, but it's not in the book i worked from. the flavor is there, though. used plantation rum, amazing stuff.
I realized I was holding my breath when you flipped the crepe. LOL!!
Always fun to watch!
WAKE UP BABE NEW ANTI-CHEF VIDEO JUST DROPPED
Love your videos and I actually don't mind hearing the normal life noises in your videos. I like that it sounds like I'm in a friends kitchen not that I'm watching you cook in a studio. It's good your neighbor keeps their apartment clean.
The crepe veggie and cheese pancake really sounds yummy!
This reminds me of the Korean dish Pajeon, which is a savory pancake. Oftentimes with seafood, veggies, or kimchi 😋 my husband's mom taught me to cook them and they're delicious!! Flipping them is by far the hardest part.
That's exactly what I thought!
Mmmmmmm I love Pajeon.
Do you have a recipe? That sounds great...
That's what I thought too.
reminds me of the japanese dish okonomiyaki.
Every kitchen needs a canister of Wondra flour. Julia is right, best flour for crepes. And the best lump free gravy.
I just put it on my grocery shopping list.
FYI: Wondra is the brand name of Gold Medal's instant flour. There are other brands. Wondra is made from wheat and malted barley flour that are heated and dried out (a process called pregelatinization). The pregelatinization process essentially precooks the instant flour by steaming and heating it before drying. This process, along with being ground into an extra-fine, powdery consistency, allows the flour to melt into gravies and sauces without lumping or clumping. Wondra is lower in protein than all-purpose flour.
i only just learned what wondra flour is yesterday. (and what to use as a sub: flour + corstarch.)
Jamie, I think the vast majority of us don’t care how you pronounce things or if you use too much or too little batter. We’re just here to enjoy your delightfully entertaining videos and celebrate the immense amount of progress you’ve made over the years. Keep them coming and thank you.
One of the best kitchen gadgets the home cook can have is a pancake spatula! It’s nice and big roundish shaped. You can use it to perfect your flip or just turn with the spatula…..we won’t tell on ya! We have a local restaurant that makes something similar but also include shedded zucchini. I think mincing up the veg a little smaller might help as well. Serve with crispy bacon and cucumber yogurt sauce. Yummy!
The person that lives in the unit above. Jamie secretly watches the channel to see if they made a guest appearance when they vacuum
Watching you make this as I eat a microwave meal. I'll tell myself that you're inspiring me to cook... some other time.
I’m eating twisties 😂
Same I am eating instant ramen watching this 😂 living vicariously through him
That second flip was masterful! I've NEVER been able to that.
Hi! I used to make these, but instead of 1 big pancake in one pan, I made 4 small ones in the pan... which was way easier to flip, and easier to plate. And the cheese, my fave one for this recipe, is (of cause since I am norwegian) Jarlsberg (shredded, not cubed, because after several tryouts, was better). And you can also mix and change the vegetables and spices, whatever you have at hand... Try it! 😊
Yummy~ that looks really good. I think you should incorporate the vacuuming sound into your channel instead of halting the production or getting annoyed. Say, "And now that Bob from upstairs has begun his vacuuming of approval I will start preparing XYZ"... Or if you don't get to hear the vacuum go, "So Bob is on vacation this week but we know he's watching from the appliance store while his bag is being rejuvenated due to over use on Sundays. Hope the bag heals quick Bob."
Your happy-dance-while-eating made me smile. Pretty sure that's the first time i've seen it. Must be especially tasty!
Thanks for your videos. They always educate & entertain but today's was just particularly... _needed._
"I'm not gonna do that." merch.
As a Dutch person I'm watching this in pain haha, I've been making pancakes with all sorts of filling like this since I was a child, you definitely were a bit short on batter, another tip I'd give is to cut the more vegetables smaller and especially the more firm ones (in this case that'd be the bell pepper).
That way you should have relatively smooth pancakes that are more ideal for flipping.
But my most important wisdom to share as a pancake expert; a 'failed' pancake is the best pancake, if it falls apart a little bit or isn't perfectly round that means that you get to eat it in the kitchen while you're making pretty pancakes for your guests 😉
Making a misshapen pancake is therefor not a disappointment, to not have that extra 'failed' pancake is the real disappointment.
If you give your dried herbs a quick rub or two between your palms before adding to whatever, it will express a little of the oils and give them a little flavor boost. Especially helpful if your dried herbs are maybe not the freshest, which happens to me all the time.
Thanks for that tip!
Wondra flour. Comes in a canister, flour created to blend easily. My mom used it to make lumpless slurries for thickening.
Yep, my Nana used it my whole life, great stuff!
FYI: Wondra is the brand name of the instant flour sold by Gold Medal. There are other brands. Wondra is made from wheat and malted barley flour that are heated and dried out (a process called pregelatinization). The pregelatinization process essentially precooks the instant flour by steaming and heating it before drying. This process, along with being ground into an extra-fine, powdery consistency, allows the flour to melt into gravies and sauces without lumping or clumping. Wondra is lower in protein than all-purpose flour.
Instant Blending Flour = Wondra Flour ✌️ Excellent to keep on hand.
Instant blending flour is sold by Gold Medal under the "Wondra" brand. You should be able to find it with the other flours on the baking aisle of the supermarket. It comes in a blue canister rather than a sack like most other flour. It's good to have on hand, especially for sauces and gravy because it doesn't lump up. I've never used it for crêpe batter but I know Julia liked to use it for crêpes. I usually use AP flour.
FYI: Wondra is made from wheat and malted barley flour that are heated and dried out (a process called pregelatinization). The pregelatinization process essentially precooks the instant flour by steaming and heating it before drying. This process, along with being ground into an extra-fine, powdery consistency, allows the flour to melt into gravies and sauces without lumping or clumping. Wondra is lower in protein than all-purpose flour.
This looked delicious. Oh and for the flip, you put a plate on top of the pancake while in the pan flip over and slide uncooked side back into the pan.
You are getting better and better in french! I'm very proud of you. Crêpe is exactly how we should say it, and you did marvellously
OOOO! Sounds delicious 😋. You've got my undivided attention on this one! So I watched it. Thanks for sharing this. I will try it soon.
For future reference, Wondra is instant blending flour. They do something to the flour that makes it absorb water instantly, or something. From cook's illustrated:
INSTANT FLOUR
Instant flour (Wondra is the most common brand) is finely ground, low-protein flour that is able to dissolve instantly (with very few lumps) in hot or cold liquids like sauces, gravies, and soups. This is due to pregelatinization, a process in which the flour is effectively precooked and then dried. Instant flour is also used as a coating for fried chicken or fish, as the tiny particles distribute evenly into thin crusts.
I have never shouted so loudly to encourage the correct turning of the pancake. This is what cooking shows should be like.
Birdy
Hi Jamie, i love your videos - so cool how you struggle through the very complicated Julia Child recepies with that certain sense of humor 👍👍👍
Would you ever consider making a 3 course Julia meal? Appetizers, main course with sides and a desert.
Another great video. I would make smaller sizes like the American pancakes. Looks delicious.
The French language is tricky, I'm in the same boat on the guttural R. And like you, even after 3 years. Just takes practice I suppose. As the saying goes, "If at first you don't fricassee, fry, fry a hen."😉 Loved this video today. Thanks, Jamie. You're the bright spot of my day.
I swear your upstairs neighbor is related to my upstairs neighbor! Mine has a super loud rotating-brush head vacuum cleaner for bare floors as well. It's so lovely when it's not only loud, but vibrates your ceiling as well. :D
Thank you I grew up watching Julia and I absolutely love her.
this is one of the first recipes you've done that i actually might try for myself in its entirety instead of just lifting a couple useful techniques
I totally love you for not using single use plastic (to cover the bowl and let the batter rest.)
Yes! I love watching joshua weissman but he uses so much plastic wrap
Wowzer, I love this man. Color me smitten!
For such a nice apartment, it’s amazing how thin the walls and ceilings seem to be.
Good old classic French cooking
I love cheese and pancakes! Sounds like a lovely meal! Hope you're having a fantastic day Jamie!
Am just pretty damned grateful for this program.
The FLIP!! I don't bother anymore. I slide the crêpe onto the plate, invert the pan over it, and quickly flip the whole dang thing!! Works like a charm. LOVE LOVE LOVE your show. Keep up the great work!!
I have that cookbook and you have inspired me to get it out and start cooking love your channel 🙌
Love Piperade. Had it a couple times while in Southern France - Basque Country, as either as a sauce or gravy/garnish to chicken or duck. While we had more crepes then I ever could of imagined, I do not remember (or paid attention to) this kind of dish. Might have been me and kinda being sick of crepes at the moment. However, I am intrigued by this recipe today and will try this one with my next Piperade adventure! As always, love your videos and your willingness to put yourself out there
Love the reusable waxxed cloth wraps 👌
I’m gonna hate to see you say goodbye to this series. It’s been a blast. ❤️🇨🇦
I knew savory pancakes were a thing, but have never tried one. This seems something worth trying. Thanks.
I have a metal shelf that magnetically attaches to the top of my stove. It gives me somewhere to store commonly used spices and oils and keeps spills from getting behind the stove.
Love, your work, thank you for sharing. On the plus side, you know that your up stairs neighbor, keeps a clean house, so your not likely to get bugs from them, see always a plus😅
You are so authentic, and watching your expressions when you feel challenged is so entertaining! Your cooking is delightful and inspires me to cook. Thank you!!
That looks sooooooo good. Well done Jamie.
Your face 🤭🤭🤭🤭🤭 the expression on your face 🤣🤣🤣🤣🤣🤣 from flipping that crepe 🤣🤣🤣🤣🤣 priceless!!!
You looked terrified 🙈
Great looking recipe.
FYI, the reason your tomatoes didn’t render much juice is because they aren’t ripe.
A good substitute would have been to use cherry tomatoes. They can be ripened even out of season. 👍
Garlic Press Hack: No need to peel the individual garlic cloves before you press them. The pressure of the press is enough & then cleanup is also easier, almost everything in the press sticks to the empty skin. Try it, you may be surprised.
Thanks for my Sunday morning chuckle….👏👏
@12:04 perfection
Thanks for the video. That tomato juice you strained away makes a great addition to any salad dressing, so don’t throw out in future.
Thank you so much for showing your fails! It helps me so much when I have fails in my kitchen. ❤
11:21 GOOD FLIP!!!!
NO FEAR JUST FLIP!
Yep, I'm definitely going to give that one a go and with your cheese of choice, that looked so good.
I absolutamente love this series !
That looked delicious and the flipping was hold your breath suspense !
That r is somewhere between an r and an l in sound so try and just substitute with a very soft l. The back of the tongue should be slightly concave with the sides curved up and the middle almost touching the soft pallete. Hope that helps a little. I have found that r is one of the most diversely pronounced letters across languages and one of the most difficult things to master
Vegetables cooked in a pancake (usually primarily shredded cabbage) is called okonomoyaki in Japan, and you go to special restaurants where you cook them yourself on a griddle built into the table.
Yes, easy. Something I might try with smaller pancakes as a side dish.
"Courage of conviction" for flipping Jamie! and if you make a mistake no one is watching - oh wait - 252k members are!!! you nailed it!!!!
Reminds me of a place near my in-laws that makes a Dutch baby called the “Garden Surprise.” It’s has tomato, onion, peppers, and broccoli, topped with Gouda cheese.
Ooh I love Dutch babies. Blueberry is my favorite
julia forever!!!!!
When I was a kid and first studying French, I started pronouncing all French foods with "accurate" pronunciation. I was such a brat. What I remember most about pronouncing "crêpes", though, was a certain woman who tried to imitate me and kept calling them craps. Ah, childhood.
Piperade is a wonderful sauce to master for all sorts of things. With chicken, it becomes Poulet Basquaise.
I think if I were to have it with crêpes, I would just make plain savory crêpe batter and then fill them with the piperade.
Entertaining as always! This one is going into my Toolbox. Cannot wait to try.
Thanks again Jamie!
Me too, need to purchase the cookbook.
That looks really good. Your skills have come so far! You were totally overthinking the flipping though. It was nice and slippery on the pan, so just slide it onto the plate, then flip it from the plate onto the other side in the pan. Waaaay easier than whatever it was you were trying to do with the plate there.
I like how your brain melted when it came to flipping it 😂😂😂😂
Now that is some conviction!
A little tip for the french R: it sits in the beginning of your mouth. Learn to rol it separetly and then ad other letters. In Flemmish you can combine it like this: br pr gr schr ( sounds like sgr) good luck!
From a speech therapist: for the french /R/ you could try to gargle with water to produce a throaty /R/ sound 😊 try to do it with less and less water over time and one day without any water at all (maybe you have to swallow a little saliva at first, when you don‘t use water). Trust the process 😊 if you do it regularly, chances are high you‘re gonna get there 🤗
another lovely 15 minutes, thank you my little flower. xx
I'm going to have these for lunch today by the way. xx
😅 so glad we got another video so quickly!! You're always good for a smile.
i've watched almost all your videos in the last couple months. thanks for inspiring me to get out mastering and do some cooking.
Your knife skills have become impressive!
If you’re not comfortable flipping the crêpe, here’s what you do: Take TWO plates, slide it onto one. Place the other plate directly on top. Holding firmly, quickly flip the whole thing over. Now, slide the crêpe back into the pan. Voilà the crêpe is now fully flipped!
Can also be done using a large container with a lid instead of slippery glass plates, if you’re still not comfortable.
I am going to make these but will make them the size of a pancake. Way easier. Thanks Jamie.
I want to eat it, it looks absolutely delicious.
I had little doubt you won't screw up that flip and it's why I keep coming back for these videos!
Great job, as always! I usually find the recipes themselves really intimidating, but this one looks like it might be in my wheelhouse sans the flip in the pan - it would definitely be ALL over my stove top if I did that.
You find the perfect music to your videos, Jaime!
You speaking about the ‘cr-‘ sound in your outro is exactly how I felt through my years of French in high school 😂
I would eat that crêpe straight-up, no accompaniment needed! Great job, Jamie.
This looks so good, I might actually try a Julia recipe myself. Love your vids!!!
Seems kind of like okonomiyaki, which is also delicious.
We make that for breakfast! Add sliced mushrooms when you’re rendering the tomatoes down. A little bit more batter and cheese will make it hang together better.
Absolutely Love this series! I have never even attempted one of Julia’s recipes bc I’m an intuitive cook. I’m guaranteed to ruin it if I follow a recipe 😂 but you inspire me Jamie! Maybe I’ll give recipes another try. Maybe 😅
Thats Jamie "The Flip" Childs 👑