I'm all fool, but you've gone too far.
Fall beyond.
The first time I thought you were.
I make mistakes and I get the shakes and I don't see straight and I overcome.
Okay, so now we are going to heat up our crepe hand and get a little butter on there.
I've never done this before, so I feel a little nervous.
It doesn't say what kind of heat.
I'm going to go for medium.
I got a hold of this, obviously.
So one of the main reasons I wanted to do this is because in the Julian Jacques videos,
they make crepes and it's kind of amazing.
They're like flipping them around and stuff, so we're going to give it a shot.
That's better.
The way it's like coating more evenly.
I don't know if you guys know this, but the correct pronunciation of crepe is crepe.
A lot of people say crepe.
That's wrong.
We had a lot of fun with that when we discovered it because crepe sounds like crap.
Point being, if you would like to buy the URL, pieceofcrepe.com, it's taken.
My husband bought it.
Oh, I like them.
It's just an investment, you know, for the family.
Tell them about it, Matt.
Tell them about your big idea.
Suddenly he's silent.
Suddenly he's silent.
Yeah!
So I am just shaving this orange.
No, I'm rubbing a cube, a sugar cube, against its skin to get the essential oils.
I need a third cup of the juice.
That's alright if that happens, if that happens to you.
That's okay.
That is an okay thing right there.
Just fish it out.
I'm no longer following food and wine except for their measurements and proportions.
Now I'm just trying to do what I saw in the video, the Julia and Jacques video.
So I've got six tablespoons of butter.
You do one coat, and then you flip it, and then you fold it.
So there you go, your little guy.
Now we're going to throw in the sugar because we want it to get caramelized.
And we also are going to put in the orange juice.
That's great.
So now we just have to light this.
That's so big.
So I have my quarter cup of Grand Marnier and my two tablespoons of cognac.
Put this in here, then I'm going to light it.
My heart's racing.
I'm a little nervous.
That's okay.
Okay, so I shouldn't do this.
Oh my god.
Okay, so shoot, I don't know what to do.
Oh my god.
I don't know what to do.
Like Jacques just, oh god, now the prep's on fire.
Let's get it in there.
You're supposed to baste it with a spoon, but...
Snuffed it out.
My heart is just like a billion miles on it.
That's a little straggler.
That's nice.
And the texture is good too.
Like I thought the crepes might be bad.
It's better.
Straight out of the pan.
Well done.
