Still highly amused to see the rude comments on nearly every uploaded video. Please don't ever edit out the mess. It's what sets this channel apart from an ocean of others focused on food. It focuses on the process rather than the result and helps people realise that no matter how unprofessional they are, they can still end up with a professionally-made meal. Normalising making mistakes is so rare, even today, making what you're doing a lot more important than what a Michelin star chef would teach. Additionally, the knowledge itself will follow the viewer out of the kitchen. On another note, while I've ditched Julia years ago due to... uhh... health issues, your approach to making her dishes actually inspired me to give one book another try! With some modifications at least. This particular recipe was where it started.

thank you, as always, for not editing out the spills, mistakes and other mishaps -- its something i deeply appreciate about your channel. It makes watching you make these recipes feel so much more relatable

I don’t want the Jamie and Julia videos to end 🙁

Since you didn't like the matcha crepe cake but you did like Julia's crepes suzette, you could try Julia's desert crepe cake with apples and almonds, Mastering Vol 1 pg. 653. You get to light that one on fire too.

And once again, here's me telling you about my Mom having made this for us all the time when we were kids. Yes, the flour not only "blooms' when it rests, but yes, it relaxes, almost the same as when we make bread. Anyway, Mom would stand at the stove after the batter came out of the fridge, pull out her little skillet that was used exclusively for he crepes. She would cook them, place on a place, roll it filled with some kind of jelly, and POOF! It was gone. The first kid in line got it. Then the second came out, filled and rolled, and POOF, gone. there were four of us and she just kept making crepes and filling them until the batter was gone. I'd say we each got 4 - 5 of them. HERE"S something you probably never heard of. She cut a small onion in half, dipped it in oil, and used that o oil her pan each time. and NO! it did not leave an onion flavor but gave her a beautiful very even this sheen of oil in the pan to cook the next one. Her pan was so beautifully seasoned too after years of making crepes for 4 kids.

I feel like that I learn more from seeing someone make some mistakes in their cooking-rather than a perfect execution. Plus your videos are very fun / funny 😊

Jamie clearly has respect for Julia, and other accomplished bakers and cookers. He does a great job mixing this respect with some irreverence and silliness while carrying out the recipe’s instructions. I love watching Jamie in the kitchen!

My mother-in-law and I made this tonight, and it was 🔥🔥🔥 Everyone loved it! I never expected to actually make this, but she insisted after we watched the video and I'm way happier for it now 😁

I always use 2 small skillets at a time, alternating the start up time. I usually end up adding a little more milk as the batter waits while I’m cooking. I’ve been making crepes for 40 years! OMG! I’m old!

There is so much chaotic good energy in these videos

I would try this in a springform pan. Looks amazing.

I just found your channel and am binge watching day after day! You are absolutely hilarious and also very brave to tackle so many of these challenging recipes. And everything that's happened in your kitchen has happened in mine also at one time or another! Truly an amazing channel with huge effort and wit/fun/entertainment value. You should be getting a lot more views!

I know I’m late to the party, but crepes have been for breakfast a lot for pretty much my entire life and I love them. Some tips for people reading the comments. Always make more batter than you need. The batter keeps well and you can always reheat crepes that you’ve made for desert that day. Pour the batter slightly off-center, and move your pan smoothly when spreading the batter around. This is really helpful for getting even and nice looking crepes. If you mess it up just eat it lmao. If the pan gets too hot, just take it off the heat for a little while you put more butter or whatever you’re using in the pan. You’re never gonna get the heat perfect on the stove, so just do this if you feel it’s too hot. Better to be slightly too hot than slightly too cold. Use a spatula to lift a portion of the crepe, wet your fingers or wait for a sec, then use your hands to flip unless your a pro and can make your crepes fly. Anyway that’s all I got. Also crepes cooked in butter with cinnamon and sugar spread on it is great.

🤣🤣 You are awesome to watch. This is real world, not quick edit highlights. Its warts and all - Love it!

I discovered this channel a couple of days ago, and I'm so glad I did! I seriously cannot stop watching. What a gem of a channel!

My mom made homemade stuffed shells using crepes stuffed with a combination of ricotta, mozzarella, parmesan, garlic powder, and parsley, and an egg. Rolled them up, then placed in baking dish with spaghetti sauce, sprinkled with mozzarella and parmesan and baked about 30 minutes. Yum! I miss my mom.

The way that cookbook is written would drive me nuts! You persistence is admirable!

You have the gift of perseverance and good humor. The crepe, spinach dish looked delicious. Thanks for showing us how !

you are the epitome of practice makes perfect, well done, looks amazing

My fiance and I found this channel thanks to the algorythm and we love it! Its funny cause I see you cook and I know what youre going through as you do everything cause Ive been there, the chaos and the mess is so damn relatable 😆 Never change the format, keep the mistakes and to hell with the snobs!

Made this about 30 years ago, without the cheese layer but added a shrimp layer. A HUGE hit, especially with my brother-in-law.

For crêpes you just need to wipe the pan with grease, e.g. with a brush or crumpled-up parchment paper dipped in grease, especially when it's well-seasoned. They dry more than they bake like pancakes. It really takes a bit of practice, I have been there. ❤️

Hello from western Canada - I love your video's they are a fantastic break to my day and I love the "Order Up"....one of my favorite parts everytime lol

Every time I make crepes, the first one is always a throwaway. My dog absolutely loved waiting for it

I am working my way through the book and find you refreshing because you are genuinely hilarious

I don't even cook, still I relate to every video So Much! Thank you for all the joy :)

That truly looks gorgeous. Bravo, sir! You've mastered crepes, I think. The best of this batch looked beautiful. And the whole assemblage seemed as if it would taste delicious, with all that cheese, mushrooms, spinach, and all. One of those pie or cake pans with removable bottom (you set it on a small can after cooking, and the sides just fall away) might be the answer to unmolding this. But you managed fine without. A 5-star result!

Just an FYI, while it is ideal to rest crepe batter for two hours, you can still have wonderful, tender crepes without doing so. In the summer, I'll often do strawberry crepes for breakfast. Mix up a crepe batter. I don't even bother with the blender, I'll just use a whisk or eggbeater. (This also helps avoid activating gluten, and cleanup is much easier than a blender.) Let it rest while washing, cutting up, and sugaring fresh strawberries (or other soft summer fruit.) Once the fruit is cleaned and sugared, make the crepes. Plate by simply placing down a crepe, add some of the fruit, fold. Repeat. An easy breakfast, and it can be done from start to finish in less than half an hour, with practice. Doing crepes this way could have helped more quickly fix your lack-of-crepe problem.

Your videos are always fun and delightful. From one Jamie to another :)

Ok, I've got to make this. Look wonderful. I usually fill my crepes and roll them but I fill mine with chunkier filling (Spinach and Mushroom, Meat and Tomato Sauce, Chicken a la King). The crepe cake looks fun to make.

Made this an eternity ago for Christmas, added a shrimp layer (an option of Julia's). Delicious! My brother-in-law raved about the entrée.

Came out great! I made this a few months ago and did use the cream cheese. It was delicious. The cream cheese was very subtle. Since crepes are such a bore to make, I doubled mine and froze half of them, so next time I’ll only have to make the sauce and fillings.

You know what I just noticed.. I love it that you have a kettle! You guys over the pond don’t seem to use them as much as us brits! Well done Jamie’s

It might sound weired to you, but the best creps cake I've ever tased was a liver creps cake. The creps themselves were made chicken and rabbit liver with a filing of home made mayo like souce, onions and other veggies of choice.

honestly love your videos, you motivate me to enjoy cooking again and you often make me laugh with you're more realistic reactions than most channels

You are SUCH an inspiration. I am doing this for an Easter dinner at a friend's house. As the hostess' boyfriend is allergic to mushrooms (he claims...ahem) I am making this with more spinach. I appreciate your going for the gold & doing the bags of spinach fresh: But, I am going to use frozen spinach, defrost, squeeze out liquid. My thinking is frozen veggies are already blanched. Then, I am going to switch out ricotta cheese since everyone at the dinner is 1/2 Italian except two guys, haha.

you cant go wrong with that cheese sauce, yum! I actually have a cast iron crepe pan. Didnt know it was until I decided to make some. Up until then I had just been using it for my husbands breakfast eggs, every single day.. so I am super familiar with how it heats and works. It makes the most perfect crepes.. but Im sure a lot of that has to do with the fact I used the pan so frequently I knew how to pour, spread the batter, cook it to the right level and when it would 'release'. Iv never waited 2 hours after mixing the batter though. Thats news to me. Mine turn out 'perfect' as far as Im aware despite cooking the batter within minutes of making it up. My guess is there is a slight difference, but if you dont have time to wait, its really not that important.

I keep watching these, they are so much fun. Thank you, this is a great series.

I too just found your channel because of the HBO series Julia. (Here's to going down KZfaq rabbit holes.) Love your approach. Almost anything gets better and easier with practice--but in particular crepes. I'm looking forward to seeing more!

I was watching your old episodes, and saw one where you were commenting on the feedback you'd gotten on cracking eggs. People had been telling you that you crack eggs wrong (the side of the bowl, which is what I do too) and they should be cracked against the tabletop. In the video you try once and make a mess, then use the edge of the desk, if i recall right (i do this too). I never did manage to learn to crack eggs against the tabletop, despite hearing about it repeatedly. Anyways, it was delightful to see you doing so here, and so casually, too. Maybe there's yet hope for me! :D

I want to eat it! It looks so good!!!

This looks SO GOOD. I desperately need to make this one, maybe for a holiday brunch.

My mother made savory and sweet crepes all the time. For the sweet ones she’d make a simple syrup from star anise and drizzle on top. Divine!

Proud ‘Crepes-Maker’!!! Cristel, a French company makes Glorious Crepes pan I invested in. Easy peasy crepes ;)

I always always enjoy the stuff you make and your great sense of humor...

I read recipes all the way through as well, but my brain only deals in gestalts - all that linear progression step by step stuff … ???? Well, I admire the concept 😊 I completely identify with ‘If at first you don’t succeed, sky diving is not for you’ I don’t sky dive. Speaking as a pretty damn competent cheese maker - I learn a lot from failure👍👍

Made this! It was amazing!!! Thank you for your videos. Its like MY first try at the recipe and takes out all the trials i might face. And always entertaining 😊

OMG...the finished product looked great (and I'm sure tasted great), but what an ordeal getting there! Thanks for sticking with it. As much of a production as it seems to be to make this, you've inspired me...got take the plunge and give it a go. I enjoy these videos so much! : )

Those look so delicious 😋 amazing episode as always 😊

Gorgeous looking dish! This is a must-make😊

You do a great job thank you for sharing! I just love Julia!! I have read her books and I wish i could sit and talk with her!! I am doing my own Gluten Free Julia challenge and will be posting my recipes for the next couple months! Love her heart!

A+! This came out so nice! I completely understand how you made the quantity error, and I have made a note in the crepe recipe in my copy to **check the recipe for quantity needed - may need to double it**. I've not yet made crepes but I do understand that it is a learning curve, and you proved that. You got better and better as it went along. Gives me some confidence to give it a whirl!

That is a thing of beauty.

That looks incredible ! Great job!

That. Looks. Amazing!!! Gotta try this one for sure.

Great episode! Great editing, too!!

Made my day as always!

Beautiful, thank you....

I absolutely LOVE these videos!!

I always think of that crêpe cake with something sweet and between such as spreadable, jam and fruit. But this was interesting watching this. I’m loving the whole Julia Child’s challenge.😊

Not editing out the mistakes is brilliant. Any home cook can relate to this. And they would be more likely to try making new things, in my opinion. Too many channels edit their content to make it look like it came from Food Network. You know, when they actually cooked on that channel.

I made that years and years ago with cream cheese, and I loved it. I'm glad to see it here again.

Very visually appealing dish in a classy way. This is the kind of dish you bring to a get together to show off, looks tasty.

I became obsessed with your channel. Amazing work. Well done. Greetings from a Greek in UK

Love how you did the 24 crepes issue with a cut to the blender 😂

You can do any kind of crepe cake. I do vanilla crepes and then any homemade jam alternating whipped cream. Or with chocolate ganache. It's just impressive when yo cut it.

It looks amazing!wow!

im double commenting because I love this channel and this series. Thanks Jamie!

Wonderful and thank you.

I can relate to the chaos when doing a new recipe. Thank you for keeping the whole process of cooking visible and honest.

A trick to get your crêpes thin is to use the back of the ladle to move in a circle motion the batter around.

Great job. I made crepes suzette for the first time this past weekend bc of your channel. I may try this too.

Looks delicious, great job!

I think that the recipe said 6 inch crepes, so that’s probably why you still only had 22 after two batches, yours were more like 9 inches, which is honestly how big I would have made them too. I don’t think I could have made a 6 inch crepe without a tiny little pan. Your crepes looked gorgeous.

Looked amazing!

Your vids are now my go to for my relaxing KZfaq chill time 😌👌❤️ I could listen to you talk for hours 😆

Blanching is scalding vegetables in boiling water for a short time. It is typically followed by quick, thorough plunge in cold or ice water.

This looks absolutely delicious.

Ugh, getting batter in the stove is the worst and I've done it more times than I can count, including in a bakery where I worked. Great job carrying on despite the minor disaster! It can be easy to lose one's cool in the kitchen even without worrying about being on camera.

The end result was really great. Turned out fantastic.

Great job!! That looks insanely delicious!! It would be good cold or hot. Easy to keep in the fridge and enjoy over several days. I am totally making this! Thanks

Omg! That looks amazing!

That looks excellent!

Thank you Jamie

I absolutely love you and your channel !!!! 😂 😂 😂 that looks devine! 👍🏼

Another taste delight! Wonderful! 👌😌🥂

That looks amazing 😮

I freaking love all of your mistakes - like haven't we all been there. I feel like if I can laugh at you than it makes it easier to laugh at myself HAHAHA

this looks SO GOOD and I want it.

I love the mistakes and the spills! I can identify with that so much!! So fun Watching you. Well done Jamie. It looks magnificent!

I lost it at "Boil Damnit" 😆 Just found your channel and definitely will be trying this recipie!

I always use a rubber spatula for crêpes, to spread them thin. Also, less bubbles that way. Does not replace the results you have with propper equipment, but close enough...

Another option to blanch spinach is to just boil a kettle and pour it over the spinach in a colander. Then squeeze the excess water out. Saves you having to wait forever for the water to boil on the stove and also saves washing an extra pot 😅

Oh, you made a beautiful crêpe cake. Looks yummy!

WOW... I hate mushrooms, but I still have to try this! I never would have attempted the J Child recipes but your videos make them seem possible!

Great video as usual.

Gradually working through all the old videos. Looks good. Reminded me of a time my husband was trying out a stuffed pancake recipe. At that point he wasn't the great cook he is now, bit didn't want any help....except I was sent out to replenish supplies several times!!

I love crepes, a versatile and easy thing to make. this one looks good. Amazing how reduced cooked spinach gets though. I like the sauce too. When I worked in Sacramento CA, there was a food truck that made crepes and I'd go there often especially in the lovely summers of the area and have lunch, ordered a ham and cheese crepe, best ham a cheese "sandwich" I've had. The crepe was filled with Swiss or gruyere cheese and a sauce made of ham (??) called Jambon I think in French was poured over it ,eaten with a fork and knife at first. Good stuff crepes, millions of fillings can be added to it. Love the chaos of your show, reminds me so much of me in the kitchen; but luckily I have a huge island in the kitchen that has room for much stuff while I'm cooking!! :D

this looked so good, I had to try it for myself! turned out fucking awesome. thanks for sharing your experience with it--and inspiring me to cook more Julia Child recipes!

I know most of your video is the reality of the mistakes but if I have a particularly difficult recipe (honestly that's all of Julia's) I write out a little cheat sheet. I still have the original there to follow but I note all the different steps and have all my ingredients ready before I ever start. It does take some time, but it does make me read the whole recipe through at least twice if not more. If the cheat sheet is hard to write out, I sometime reevaluate if I really want to do this. 😁