Crêpes Suzette Demonstration - IUP Academy of Culinary Arts

[bermudaguy1]

Fuckin hell, this chef is talking to her like she's retarded!

[bborud]

This instructor really needs to learn a bit about tempo. This was not 14 and a half minutes worth of knowledge. Speed it up!

[santangin]

Beurk ..elles sont bien tristounettes tes crêpes ..çà manque de couleur ...

[wildtiger7]

Lol! You Americans are very funny as you prepare crepes.

[formaset]

I have an INDUSTRIAL kitchen in my house 2 months ago. My dream kitchen! All industrial! friers, stoves, grilles, brick oven. Stainless steel walls and countertops. looks exactly like the one the background.Cost me $145,000.00!

[hgrishaver]

I cook all the time. This is a fine instructional video. And the assistant does a fine job and asks the right questions.

In front of a large group, a lot can be done in advance, such as making the crepes and folding them. Then for the "performance", do the sauce thing, flaming the alcohol, and serving.

[gricka31]

only about 25% of the alcohol burns off during a flambé.

Stephen Fry just told me

[Wiizkid69]

Indiana university...of Pennsylvania ... ?

[niniacrayola]

@Wiizkid69 IN Pennsylvania.. I think they're making the demonstration there

[MeliMe2]

she should ask questions, but not be completely clueless. She looks like she's afraid. I'd be embarrassed if I were her.

[nyo267n]

I tried to order "crêpe" a couple of times in the U.S., but the waitresses/waiters only got what I said after I "corrected" my pronunciation to "crape". Weird.

[sprkplg39]

I like his mustache.

[jettero75]

well done! ...this is a real chef!

[mindblast87]

speaking french with an american accent is just terrible rofl.

[3charmd]

Clueless girl driving me nuts! Duh! I will try the recipe, thank you for that! :)

[iBourbeau92]

Mise en place ! pretty funny how he say it

[KATHERINELaa]

me ayudo muchísimooooo, gracias :)

[vivaDanielle]

Awkward...

[mmillner81]

3 people had there eyebrows singed off when they tried to make this.

[mrmike16335]

im a 2011 graduate of IUP and chef klinger is a great chef instructor so dont make fun of him!

[nls8520]

@mrmike16335 The Chef was excellent they should rethink the clueless co-host. Shes kind of cute but the questions of how to "make" orange zest and such were a bit much.

[nyo267n]

@nls8520 Don't you think that she is supposed to act clueless? Otherwise the clueless viewer wouldn't be able to pick up on the little things.

[Akhara]

now, how can u fail to making the suzette crepe??

[IchBinCasie]

wooo! go Chef Klinger! I'm a 2009 graduate of this school, and I must say, he is an awesome Chef! And he's also very humorous! Makes being in the kitchen fun.

[macdeath69]

Of course you can actually get crêpes or pancakes in almost every kind of pan...

But the larger the better...

Also if your "progfessionnal" kitchen is to cook Crêpes suzettes on a regular basis, this is not a waste of money... But here this looks like a school or something educationnal so it is not a big deal of course.

[XAVIERLAIDBACK]

Wrong pan man, its supposed to be flat pan in my country

[macdeath69]

this is not a pan suitable for proper french crêpes...

[broggi007]

@macdeath69 Very true.. but in a majority of professional kitchens in America, it would be a waste of money to invest in such a specific pan like a crepe pan. You can get good french crepes out of pans like this but it takes practice to get jsut the right amount of batter in order to produce a super thin pancake. The ones in this video are too thick.

[ned2one]

I think he is just simplifying it a bit, so he probs won't use every tool that is traditional in using to make these, cuz like how many people have all the tools in their home anyway... probs only a few

[Meezenplaz]

@ned2one Really? Which tools are you referring to?. I've prepared tableside Crepes Suzette Flambe many times, I've always been complimented (guests don't know or care which tool you use to flip it or cook it.) I rarely prep crepes in house-front--I personally use a steel crepe pan if available, otherwise a SS skillet much like his. Rubber spatch to loosen the crepe. During flambe' phase I stir with a lemon slice on a fork--if unavailable, a rubber spatch, & tongs to handle it.

[109278123]

That's the wrong type of pan to cook crêpes…

Search for a poêle à crêpes and you'll see the difference…

[roky1337]

crepes? this is what we call pancakes :D

[roelvanbezouwen]

@roky1337 no

1. pancakes a thigger

2. the have no powder sugar

[Meezenplaz]

I'm quite impressed with this chef, finding him a very thorough and patient teacher, despite some REEELY basic questions from his "student". I for one would love to learn from him.

[madisonelectronic]

Just blame Suzette, that bitch.

[giadro]

@madisonelectronic ROFL LOL ZOMG

[Tobyswarrior]

Great demo!! I did the recipe and it was very good very light and I loved it

[Tobyswarrior]

I think the demo was great I worked with this chef for 22 years and he is a very talented man !!! And I love this recipe-- very good . Cre'pes are very light and great to have filled too

[physics2878]

Crape....?  lol

[XPNoeXP]

@physics2878 -__-

[vkorehov]

jeezus what an american idiot. It is nothing to do with crepe suzette

[skatermoellerskov]

he seems obsessed with oranges

[pinguinoMR]

What is this recipe ?! I'm french and to make a crêpe suzette, you don't need orange !! It's just sugar and lemon ! so simple... You just need 20 second to make one !

[bknives]

so youre french that means you automatically know what you are doing? You know better because you are French? Fuck you. Or, en coule. You are wrong by the way. Go ask someone at the Creperie or the Boulangerie. What a typical French asshole

[sb00uk]

@bknives

Hi! I am French too.A professional crêpe maker for more than 5 years and trained in a formal crêpe maker school in Britanny in France.I don't wanna be offensive but Yes,you are alright there are oranges in the crêpe suzette and not only, caramel too,to make it sweet sticky and orangy too.But I have to say that pinguinoMR is allright about that is more a pancake than a crêpe to me because a crêpe is spread on a flat hot ring called "billig".However such jugement is up to anyone.

[Outermarker01]

@sb00uk

I am Italian and love French cuisine. I cook crepes sometimes, but I don't have a "billig" at home. I usually use a frying pan. Can I consider that a crepe? And what about the sauce... Orange and lemmon or only lemmon?

[patrickangus16]

io sono francese e ti posso dire che devi anche mettere arancia in questa...mmm...sauce (scusa non so come si dice sauce in italiano).....comunque, ce una cosa che non e detta in questa ricetta: ai bisogna di una "casserole" in cuivre (rame?) (Cu), e e meglio si prendi direttamente cointreau in vece di qualque "orange brandy" come ha detto il cucinero.....lo puoi pure fare senza il billig! salutazioni da grenoblo :)

[sb00uk]

The crêpe suzette is two things.... the crêpe itself and the suzette préparation.

For the crêpe, it must be the thinnest, the largest and the most regular possible + it must be a nice balance taste. To achieve those conditions... the billig is the best (cheap = £50). the pan is not wide enough and it makes it to thick and not regular enough. :(

The suzette. enough sugar, cointreau and orange juice to make it sticky, lightly alcoolised and moisturized... on the pan. Aasier absorbtion.

[RLMify]

@Outermarker01 Lemon and sugar goes great :D

[patrickangus16]

t´es un cuisinnier professionnel? ou un pro des crêpes ;)?? j´ai une question à te poser....pourquoi est-ce que tu considere nécessaire l´utilisation du billig (en fer)(plus pesante; certainnement plus adecuat à mon avis pour mantenir un température optimale que pour quoi que ce soit d´autre)??? moi perso je considère plus important la fin de la recette: le flambage dans une poêle en cuivre étamé!!! merci de me donner ton avis et me tirer ainsi de doutes!

[susanah1973]

Delicioso, como los que solia comer de niña en la Granja Azul

[Enoelfo]

Great video. Simple, easy and fast. Also for the bonus, you told about the suzettes history, really nice !

[filaflyers]

Chef Klinger...do you have the special recipe for army pancakes??