This video of Chef Jacques Pépin explaining how to make crêpes is a game changer. It’s simple, easy, only takes a few minutes, and the results are delicious. Turns out that if you want to learn how to make something, going to the person who is famous for making them is a good idea.
Even if you don’t feel like making them, it’s just fun to hear him say “crêpe” over and over again.
I’ve tried making them before, with recipes from Epicurious, Bon Apetit, Alton Brown via the Food Network, and various random let-me-tell-you-my-life-story-before-I-get-to-the-recipe blogs, and the results have ranged from “inedible” to “unremarkable and definitely not worth the effort.” The consensus online seems to be that making crepes requires a blender and at least a couple of hours, at which point you have to wonder who’s got that kind of time. Pépin’s method is so simple and straightforward that I can finally see the appeal.
The other cool thing about Pépin’s video is that it shows crepes can easy to make and easy to serve. For years there’s been such a proliferation of crepe restaurants around the Bay Area, that I just kind assumed you had to go crazy with bananas and strawberries and whipped cream and ham and cheese and greens, and if you’re not stuffing them with tons of food, are you even making crepes at all? But as it turns out, nothing but a spoonful of jelly and a sprinkle of sugar afterwards is beyond perfect.
I feel like Food Network and the proliferation of cooking shows created an arms race where home cooking had to make for interesting programming instead of good food. I like the idea of getting back to keeping it simple. Frankly, I think I got steered down a bad path by Alton Brown, who I finally realized is a lot better at being a TV personality than any kind of authority on food. The “multi-taskers” cult are free to come at me.
An important and dire warning: I can only endorse the recipe in the above video. The first time I tried it, it was super-easy and the results were fantastic. There’s at least one variant of an “official” Jacques Pépin recipe for crêpes going around that I’ve tried three times so far with no success. If it includes any vegetable or canola oil, the results come out less like crepes and more like those “movie magic” shows where a makeup artist is preparing a prosthetic. They’re rubbery and oily; you can see them in the pan just sweating oil.
I spend most of my time these days watching Disney & Universal YouTubers going through the parks, and everybody’s been raving about a new crepe stand that opened at Universal Studios. I get a craving every time I see them, so now I can sit back and pretend I’m in Orlando. All I’d need is a bunch of heat lamps and someone telling me over and over that I can’t ride anything because I’m too fat.1From eating crêpes.
- 1From eating crêpes.