Claire Makes Sourdough Crêpes Suzette | It's Alive | Bon Appétit

hey everyone I'm Claire I'm in the VHF scription and today it's alive he's a show in history no offense bred should say what I'm making when is oh baby baby baby in the Test Kitchen hey everyone its Claire I'm in the v8s kitchen and today I'm gonna make sourdough crepes while holding a baby you're so cute right can you say hi you say it's alive can you say it's alive its alive can you can you wave to death huh this is not I just wanna say this is not my child this is not my child this is Mike's child um she's eating an orange cuz we're making crepes Suzette well that's not really why but she's just eating an orange Oh YUM [Music] [Applause] [Music] do you like Dan's gonna realize how much happier and with a baby around Justin I like coming with the baby everybody's own baby baby baby in the background what was she eating an orange no Mike Mike does sound yummy orange hey yum yum the orange can I do this whole shoot holding a baby in one arm sure I see this goes well thank you this is I'm having so much more fun doing this show it's alive what a great show yeah did you know that there's oranges and crepes Suzette and that's what we're making did you plan that we're gonna make some some sourdough crepes and then we're gonna flambe them flambe just means we're gonna set it on fire which you should not do until you're much older and you have adult supervision so fun and it's orange flavored and this is the happiest day ever can you say hi to Hansie are you ready for your close-up [Music] oh the starter we're gonna wait for the starter to thaw out so that starter was frozen I stole from Brad's freezer sorry Brad I'll replace it YUM so today I'm gonna make the CREP batter which is super simple and then we're gonna let it sit overnight the sourdough starter is going to give it some nice flavor and then tomorrow we're gonna make crepes you come back tomorrow tomorrow Oh baby baby heads all right I'm gonna I got to make this crap out I'm gonna give you back to your dad [Music] every show holding a baby anyway but chick really brings up my mood you know basically I'm having a better time in the first five minutes if it's alive than on four days ago and I makes okay let me sorry let me focus that was fun though [Music] wha I stole started her breads freezer but he's in LA so I'm on the terrace to get right back to my text message it's fine Brad Gabi and I just did some breaking and entering into Fred's freezer which he keeps locked but the freezer above it is unlocked and so we could remove the rack separating the two freezers and reach down and the frozen starter I'm gonna show you yeah okay I'll show you what we did should I bring the starter and show where it was okay thank you okay right this is what we did I didn't even know that Brad had this hidden freezer he's so sneaky he always hides stuff he's like a little squirrel okay so Brad secret freezers in here Gabby Gabby told me about it and his freezer is this one which is locked but then this freezer is open so Gabby and I lifted this up and I reached down and this was like buried like underneath here and I can read Brad's handwriting that's a sourdough starter SD starter thank you sour doughnuts it might be from making perfect cubes actually because I I guess what I should say is I forgot to bring it from home so everything's gonna be fine right hon Zee how does how does Brad to the show what is he saying I watched it to live in a while what's his intro does he have an intro HIDA starts talking huh I love this show because I can do whatever I want all right today on it's alive I'm already having the best time so I'm making a basic CREP adder which is similar to a pancake batter it's a little bit thinner it's just eggs flour a little sugar and salt milk and butter and to it I'm going to add some sourdough starter this has been in the freezer so it needs to fall a little bit and it's not really going to add leavening it will just add some a little bit of a tangy flavor and some complexity so we're gonna make that today let it sit overnight and then tomorrow we come back make the crepes and then make the crepes Suzette I don't know I say crepes because like that or crepes and that's for the French pronunciation but mostly that's grace crepes is fine the key to delicious crepes are one of the key is browning butter and then you at you stir it into the batter at the very end usually instructions for browning butter say yeah we're browning butter browning butter okay I think people get a little bit shy when they're browning butter because often the instructions will say to be careful so you don't burn it because it can burn easily but I think generally that makes people work over a lower heat so it could take a long time so when I'm around butter I like to melt it over a pretty high heat so all the moisture the water and there comes to a boil and starts to bubble and then I'll turn it down so you know browning butter takes maybe five or so minutes on the stove depending on the size of your pot and the quantity of butter that you're using oh I love that I can like say stuff just like talk Dan's not yelling at me I'm not being called like insulin or insubordinate for refusing to do certain things this show I've not been living right so once I see that the foam has turned golden and there's free-floating bits that have been browned I'm gonna take it off the heat they will continue to darken once they sit and let it cool briefly while I mix everything else one thing I like about crepe batter is it you don't have to use I'm not gonna be so precise about measurement it's pretty forgiving so I'm gonna get my flour in the bowl I'm gonna start with 3/4 of a cup so I know that I'm doing something I tell people not to do which is spooning directly into the flour but I try to make sure it's fluffy and now pinch of salt I'm under parents are gonna grab salt I was told you know preparations I usually just steal solved from Andy and Chris except I can't find it it feels very chaotic but I guess that's a good thing I guess I'm a little scared I know I know I mean not that I prepared for a gourmet mix but I did know preparation for this including forgetting my starter at home so I had to steal starter from Brad's freezer yeah I was just sort of pitching this idea to Hyundai and we were like this sounds great and then I was sort of like but crepes aren't yeasted so I don't know you've been about this idea at all but it's just going to taste that are now so you know what is it called compound bow or whatever he was talking about I don't have a beanie no I don't have a leather apron no yes especially since we're taking time today I'm actually treating gourmet bakes and we're just doing this for a little while how likely we draw this out you're supposed to start it - its 303 so no one said anything so far okay so I need 3/4 of a cup of milk measure from I level and then three large eggs I just keep doing this because I am getting shocked every time I touch anything metal because it's so dry so eggs go into the center I made a little well in the middle of this flour I'm gonna add a half a cup of the starter this starter smells super sour and but also really floral it smells good whew this is ripe I'm just gonna start whisking and blend this all together and slowly add the milk until it reaches the consistency that I'm looking for I think this actually looks like a very nice consistency and I'm gonna stream in the brown butter you can make crepe powder in the blender which I do a lot at home but kind of like the process of doing it by hands you have just more control over that consistency this looks really nice it's smooth horrible still has a little body I'm going to leave this at room time I'm going to cover it leave it at room temperature until I leave this evening so be off for a couple hours I'll put it in the fridge and then tomorrow we'll come back correct the consistency with a little bit of extra milk if needed if it needs to fit out and then we'll make crepes and make crepes Suzette and it's such a fun dessert and so delicious and really easy and fun and dramatic this is the most fun of him so long I love this show turned you more let's switch permanently [Music] well Brad and I've been talking about croissants for a long time and then there's so many variations of croissants we could do Queen I'm on sourdough Queen Amon could you like a million other bread episodes so much more bread - do I need anything anything you want hunty what sounds good and dry stick shift what is this 5-speed there's five stick shift manual no I really don't do that episode I don't like driving it's not my thing stresses me out cars are dangerous people are maniacs and then Brad yelling at me oh it sounds so awful is his car manual we're me even getting up the car there's no way I'm driving Chris's car are you kidding I'm going to screw it up there's something about the clutch what happens to the clutch what happens to that Kevin what happens to the clutch in a car with manual transmission if you don't know how to drive stick it burns out that's what it okay I would burn out it milk I know where my value-add is in car rides I pack snacks I'm the snack person and I navigate and I'm an excellent navigator because I've had to become one because I don't really enjoy I mean I know how do I have a drink I suppose I just don't like it this city it's crazy oh yes and playlist I'm excellent as a DJ okay just want to play out this consistency it looks very nice I couldn't strain it but I'm not going to because I don't want to strain out any of the brown butter bits this is gonna be so delicious I'm so excited such a good dessert so I'm just gonna let this sit out so that the starter has a chance to and live in and do its thing and that'll pop it in the fridge and tomorrow we make crepes don't make me don't make me get fine so we don't no one wants to see that Brad it's gonna freak out it'll be the end of our relationship and I can't I cannot be the person who ruins Chris's car kidding its Chris's car I'll take gold places I'll be in a passenger seat Brad obviously loves to drive why would he not drive he would drive and I'll do snacks radio and navigation I'm good at those things [Music] my coffee broke down the recipe this is how they show word mistreat my coffee I'm allowed to have a coffee in this shot right cuz they're always telling me to move in before my mates all right good morning I'm very excited I'm gonna grab the batter that I put in fridge before I went home last night I have the worst static shock this will come to room temperature and I'm gonna correct the texture a little bit I can add more milk if necessary to thin it out so I'm gonna leave this here and get everything else I need including nonstick skillet butter for the crepes and then all the other ingredients for the Suzette Suzette is like caramelized orange sauce that you flambe with a little Grand Marnier and cognac it's super delicious and then vanilla ice cream on top I'm gonna add a little vanilla bean just because I like that and it goes so well with citrus yeah it's really bad a couple of these no don't try to make me have fun yeah thank you Hansie such a more humane show you're not turning me fail well yeah behind the vanilla beans aha oh my god you guys this is so sad so uh tragedy can we rehydrate that see them or something you know do we just grind into a powder no we could wow that's the most Wow I know wow I guess we can grind down all right so sad I want to do I want to go on a trip - I know - Tom it's in vodka oh my god I know help them and they'll set it up come on better that we don't have where they grow the vanilla in Tantra cuz I thought what you really want to go well honey can make it happen yeah totally right and Brad doesn't need to go doesn't need to go yeah Brad anyone to Hawaii when is it our turn so uh can't show this it's too depressing I'm gonna grind this later in juvenile powder I just can't do this right now tonight I would say tonight can I point something out that I'm so concerned about really oh my god I I've been deputized and I'll Branson California what if there was a fermentation emergency can I just say I am so concerned about this this these egg yolks have been sitting here for almost a year I just don't feel like that's a good idea I think it's time to dispose of that rabbit gets so mad at me so it separated a little bit overnight I'm just gonna whisk it get it all back together I'm gonna give it a smell and see if it has that kind of starter sour smell mmm I think it's gonna make such a delicious crepe because it's just gonna give it so much more complexity of flavor you know with crepes you want them really thin so you need a pretty liquid batter but this looks great I don't think I need to add any more milk with slimming crypts I'm not such a skilled like skillet flipper generally I just use my fingers and I kind of quickly just give it a little turn it shouldn't be an issue using nonstick I have no idea how they made crepes about a nonstick pan so when you add crepe batter to a pan you want to angle the pan and then instead of going in the center of the pan you want to kind of place the batter in a little bit off to the side so that it swirls around I might have to add a little more but you want it really thin all right the first one is like the you know it's a crepe sort of pancake it's and the first pancake is always a little bit wonky I'll let the I just get kind of crispy is what I like about crepes is that little lacy edge like over there this one doesn't have so much browning on the bottom maybe I could just flip it let's see should just try it they're gonna slightly take risks so this one is a little blonde I like to get more color on it so for the next ones I'll make sure there's a higher heat you want to cook crepes pretty fast it's not brown enough but I'm making crepes oh my god there is a Fred hi Brad okay pay attention us at all think I'm gonna notice bigger Hansie all right my try flip [Music] pretty nice oh you doing it's a lot uh-huh shucks any uh any tips ed sourdough crepes right I love a good crepe what's the dish what are we doing here crepes Suzette we get to flambé oh you want to hang out enjoy this time with huggsy okay somewhere it's been great I've been here hey Fred hold on ready hold I'd be quiet cuz I got in I got to focus oh I messed up because you are here it's okay you can just unfold it these are getting a little thick actually I think I'm adding too much better I like it I have the feeling in my fingers oh my god you really don't that's hot Brad alright this one maybe we eat cuz first of all it's too thick and second of all yeah yeah this one's for you here grab a plate that's what are you up suits this one's for you don't what do you mean oh stop that out what's there what is the dessert I don't see what you're asking could we ever go savory with one of these yeah I got it but I'm not gonna fun yeah okay what are you doing over here anything where'd you get the sourdough but what you do to uh make it sour [Music] remember when I texted yesterday I was like do you have any frozen sourdough starter and you texted back no I didn't have any but actually you did and we went and found it in your in your hidden freezer sorry two people that have keys no we don't we didn't have any we reached our arms under no that was that that was it I know yeah you kind of lied to me no I forgot and I was like in an airport I think that that was from the pizza I knew what some people did you kept a little bell it got a little bubbly you know crepes aren't usually this toilet prep is not you Ystad some really it's just a way of using up exit starter and it gives it like a cool sour tangy flavor I know what you're wearing Thanks I'm gonna go get the solution okay teach his own she's [Music] all right ready Oh bread but you were looking at it maybe nervous so all right there was all my crepes crepes crepes I know one thing holds good things what this little guy yeah you don't gotta say yes you catch a stick I haven't even taste of the batter she's probably a huge mistake it's a little fluffier you know cuz with a starter considering I didn't test this recipe and I didn't really plan for this it's going pretty well so far you know this would be good though very easily at this point totally that's the size about crepes in someone recipe and you can go sweet horse oh that's fun yeah that is fun I'm enjoying it this Misha was so fun can we do it together again more yeah we're gonna make what's happening with that bread we're gonna make holes there how do I say that French pastry if you were ordering it at a nice paper here yeah a croissant good for you thank you if I use yeah in France on the truck to say it hasn't right right I kind of judge people in there like a CC cream in French crap crap did you say trip yeah baby break a french out of if you were how would the heavy they say in France I don't want to say it with my French accent good no I'm not kind of terrible there you don't start that with a little exercise no one's even watching YouTube it's under YouTube saying please get on the spot I'll do it later when I'm not feeling on the spot and I respect that I feel that way sometimes so especially about my Randy Savage impersonation okay so he's trying to get me doing on camera and I clam up right I don't even know where to begin no that's ridiculous you see a grandma no I get shy shy by nature I am sometimes uh-huh uh-huh I am shy the shy boy also you're sensitive I'm very sensitive let's do it Hey I think we need a little bit more dos de leche number ten can keep taking back my expense reports listen to this if you listen who the lady you going to get two mouths like they make me put any other fill in the memo so you get a lift it's a lift right yeah where why is it a lift where'd you go okay it's a lift to a business meeting and then they kick you back we need more deep we need more information you want the address and the you want they needed doctors no I'm late your business who was meeting with but I think that the point is that it is their business so first of all pivot to my purse is that I'm going to massage this into granulated sugar and then the next step is working in the butter in French it's called burb Hammad butter is bur Bret says no I don't speak much French I don't really speak that well English but uh boy it's fun to say butter in French yeah oh ah I'm gonna add a little bit more butter guys Tyreese here this is the grand marnier this is the cone yet this comes at the end that's when we're gonna flambe for any mother doesn't know flambe it just means flip flame to flame in French or fillet a flame depending on how you spell it so the first step is to caramelized the crepes one at a time and then fold them up generally with crepes Suzette you see the crepes folded in in half and then in half again so they make little kind of fan shaped packets so I'm gonna add a little bit of butter it's probably more than I need just a splash of orange juice this mixture will caramelize rather quickly so I'm gonna dip it in one side and then turn it over to coat this side and then coat this side and then really let it caramelize on what was the first side so like the top of all these crepes is the first side and that's always the nicer side so I want that facing up so it goes in half once and then in half again then that gets put over here but like look how delicious that looks with that caramel on the side there it's gonna be so good goes in half once again okay I just tell you I didn't practice this I basically only made it like once or twice it's going so well okay now I'm making the final sauce that will bathe the crepes so I'm using basically everything else I'm gonna go ahead and do the rest of the orange juice some of the lemon juice and the Grand Marnier this I'm not flambe and at this point a healthy pinch of the orange zest and this is Decker obviously it's labor but it's also just decorative and then another big scoop of or okay so in go the crepes all right so now you're getting ready to flambe so here's what we do only flambe everyone stands back I'm gonna turn up the heat I've gas but you need for this off the heat I add the cognac and then I tilt the skillet the whole thing should basically go up in flame so I'm going to add and then I just dump it into the build a little bit of it I just put in I dumped a little bit of the alcohol down there but that's okay Jeff want a so doesn't it look good all right so that's our crepes Suzette and I'm gonna go plate it you're just in time your timing Delaney always truly impeccable Oh leave that meeting okay hon Z what time is it okay do people know that I have a meeting because I didn't know that okay so now I'm gonna plate it sort of the traditional way actually Delaney can you do me a favor can you grab there's some vanilla ice cream in that freezer behind Hansie so all of this caramel sauce is gonna go on top doesn't it it looks so what a good dessert that fish thank God that worked out I wasn't really super confident so this is a scoop of vanilla oh my god looks good right what a fun dessert right I'm like I like love it come on try oh yeah he never wants to try there's a great savoriness it's so good if I do say so myself today I was like delicious breakfast the champions hey pancakes so I wait not only piggies are them so it's a knife and only King yeah same went up bomb never they never fit me I don't I like the taste they don't make me feel good no but the audience feel delicious and fun to make fun mate and a great way to use extra starters during the sourdough starter this starter makes the Crips like more salt just softer more pliable and a little tangy they did have a little nicer lactic kind of team into it one way to wrap it up in time I know all right shut it down give it Borna I mean I get out of here I didn't forget about the meeting and then you put any don't you dust it with a little bit of powdered sugar not some started honey has to be gone all right so I didn't certainly remember that I had this meeting but I think I do I probably go to it um all right can I just say something it's alive is the most fun show so much I would like to do it so much more any time Claire really yeah okay thanks me boyfriend you want to do some more sourdough stuff and maybe some other stuff Claire its breakout it just you know we don't want to be a one-trick pony definitely not you everything we've done so far it was like some type of Freddy pastry bread thing yeah let's do something wild let's have a little fun let's go diving for sea scallop yeah yeah I'm into that idea right yep go back to the Cape we had to do some cleaning I'm not a huge Cape Fear all right we gotta end it there too many great whites a lot of great whites Sharky knee high water they'll come in they'll get you lose the leg big time it's just trying to say oh hey boom lake on okay all right I wrap this baby up wrap it up this was so much fun if this is the dessert I absolutely want to make it home you could entertain with it you can make all the crepes ahead of time caramelize them before it guests come over and then just do that last step of making the sauce and the flambe I love receiving or you've eaten that for the caramel and I love that it uses leftover sourdough starter because that's for anyone that keeps starter at home and feeds it months a week that's a big problem so Brad thanks for letting me stand in for you and do an episode of it's alive I had no choice you have to wrap up gourmet makes tomorrow maybe Morocco doing Andes mints I know maybe I'll stop by throw a little cameo in some world go by anytime you want all right well do you like Andes mints tell you that it took me like three days to figure it out what you were talking about what did that mean me and easy a new branch yeah yeah I know golden boy my kids have this in is punished yeah on this yeah yeah yeah quarterly yeah no I said on camera that they're Andes Mountains were in Europe I said on camera I know are they cutting that you do need a factory I gotta be to be honest to your defense I feel like here they don't do geography really in-depth in high school no they tell you I just for some reason my brain would Alps and he said I just went up things happen sometimes things happen that's where the iPhone camera I rev it up all right they're just gonna oh really how's Mike you know where the hi thanks for watching it's a lot yes this looks really fun thanks red I would love to come back and I love crepes Suzette and huzi please be kind to graphics thank you oh yeah whatever - thumbs up there wait how do you do the bread how do you do it usually I'm more happy because like I said you know I nailed an outro or something yeah empty your exit how where you living on from before with a thumbs up than I do know it's all in your head there okay that is pretty straightforward recipe for crepes Suzette thanks for watching it's alive I hope I get to come home come home soon I hope I get to come back soon and host again or at least beat bread sidekick thanks for watching Bon Appetit alright priest in Hansie I'm gonna be asking for me all the time in its life back yeah I know a pretty shirt dad is more happy and maybe you're more happy everyone needs a little change of scenery every once in a while you know I couldn't be happier we can do this for a while I just like the bouncing yeah give it cut her out until you zoom out and then I'm just like holding a baby yeah so I do man I you know we're good Rui let's go when you're 51 I want 20 years what do you think you'd be good with like chili hot [Music]

Channel: Bon Appétit

Views: 3,981,751

Rating: 4.9426765 out of 5

Keywords: it's alive, it's alive bon appetit, brad leone, what is, alive, fermented, live food, test kitchen, how to make, fermentation, probiotics, make, bon appetit brad, its alive, claire, claire saffitz, claire it's alive, claire makes, claire bon appetit, claire makes crepes suzette, fermented crepes suzette, claire crepes suzette, crepes suzette recipe, make crepes suzette, making crepes suzette, how to crepes suzette, how to make crepes suzette, fermented crepes, food, bon appetit

Id: Ze9jxpur47M

Length: 35min 26sec (2126 seconds)

Published: Fri Apr 03 2020