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[davidsson10]

Thank You for this....Jacques cooks like a chemist, but makes the scientific part seem like fine art (which is really the job of all chefs, when you think about it)....the dog gets the first crepe, because dogs like the protein....the chef has made many cooking videos; every once in awhile I'll learn something new, helped along by his wise, friendly presentation style (back when I was learning the trade, there were few TV inspirations aside from Julia Child and Graham Kerr (thank goodness for my Larousse Gastronomique, translated); now, the TV chefs are everywhere....I've never dined with Pepin, but I have with Keller...."dinner for 1,500 people?"; as conductor, or concertmaster?....certainly, the gin-soaked raisins ritual is nonsense. But if it has kept him in the kitchen at his age, who am I to quibble? Pass the raisins, please!.... (It reminded of the first line of the lyrics of The Rolling Stones' classic Honky Tonk Women: "I met a gin-soaked, bar-room queen in Memphis")....

I wouldn't change a thing: https://www.foodandwine.com/recipes/crepes-suzette