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

Apr 09, 2020
Hi everyone, I'm Claire, I'm on the VHF description and today it's

alive

, it's a show in history, no offense, raised, I should say what I'm doing, when is it, oh, baby, baby, baby, on Test Kitchen? Hello everyone, I'm Claire, I'm in the v8s kitchen and today I'm going to make

sourdough

crepes while holding a baby you're so cute right can you say hello you say he's

alive

can you say he's alive he's alive can you can you say hello to the death uh this is not just I mean this is not my son this is not my son this is Mike's son um she's eating an orange because we're making crepes Suzette well that's not really the reason but she's just eating an orange Oh, mmm, do you like it?
claire makes sourdough cr pes suzette it s alive bon app tit
Dan will realize how happy he is. and with a baby around Justin, I like to come with the baby, everyone's baby, baby, baby, deep down, what was he eating an orange? No, Mike. Mike sounds delicious. The Orange. Hey, yum, yum, the orange. Can I do this entire session holding a baby in one arm. I sure see this going well, thank you, I'm having a lot more fun doing this show, it's alive, what a great show, yeah, did you know there are oranges and crepes Suzette and that's what we're doing, did you plan that? We are going to make some

sourdough

crepes and then we are going to flambé them.
claire makes sourdough cr pes suzette it s alive bon app tit

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claire makes sourdough cr pes suzette it s alive bon app tit...

Flaming just means we're going to set it on fire, which you shouldn't do until you're much older and have adult supervision. It's so fun and it's orange flavored and this. It is the happiest day of all. Can you say hello to Hansie? Are you ready for your close-up? Oh, the starter, let's wait for the starter to defrost, so the starter froze. I stole it from Brad's freezer. Sorry Brad, I'll replace it. Hmmm, so today I'm going to make the CREP dough, which is super simple and then we'll let it rest overnight. The sourdough will give it a nice flavor and then tomorrow we will make crepes.
claire makes sourdough cr pes suzette it s alive bon app tit
Come back tomorrow. Oh, baby, baby heads, okay, I'm going to have to fix this shit. I'll give you back to your dad every show holding a baby anyway, but the girl really puts me in a good mood, you know, basically, I'm having a better time. in the first five minutes if he's alive he's been four days and I'm doing it right sorry let me focus it was fun although what I stole lit up his bread freezer but he's in LA so I'm on the terrace to back to my text okay Brad Gabi and I just broke in and went into Fred's freezer, which he keeps locked, but the top freezer is unlocked, so we were able to remove the grate separating the two freezers and reach the frozen starter.
claire makes sourdough cr pes suzette it s alive bon app tit
I'll show you, yeah, okay, I'll show you what we did. Should I bring the starter and show where it was? Well, thanks, okay, this is what we did. I didn't even know Brad had this hidden freezer, he's so sneaky, he's always hiding things, he's like a little squirrel, okay, so Brad has secret freezers here. Gabby Gabby told me about it and her freezer is this one that's locked, but then this freezer is open, so Gabby and I picked this up and I bent down and this was like buried like under here and I can read Brad's handwriting that it's a sourdough starter SD starter thank you sour donuts it might be for making perfect cubes actually because I guess what I should say is I forgot to bring it from home so it'll be okay honey Zee, how's Brad on the show?
What does he say? I saw him live at one time. What is the introduction to it? Does he have an introduction? HIDA starts to speak. Hey? I love this show because I can do whatever I want, it's live today. I'm already having the best time so I'm making a basic CREP adder that's similar to pancake batter, it's a little thinner, it's just eggs, flour, a little sugar and salt, milk and butter, and I'm going to add some sourdough that's been in the freezer, so it needs to fall a little bit and it won't actually add yeast, it'll just add a little bit of tangy flavor and some complexity, so we'll do that today. sit all night and then tomorrow we'll 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 because of the French pronunciation, but above all that's grace.
The crepes are fine, the key to making delicious crepes is one of the key is to brown the butter and then you stir it into the batter at the end, usually the instructions for browning the butter say yes, we are browning the butter, browning the butter, it's Well, I think people get a little shy when browning butter because Often the instructions say to be careful not to burn it because it can burn easily, but I think that generally

makes

people work on a lower heat, so it can take a long time, so when I'm around butter I like to melt it.
We cook it on fairly high heat so that all the moisture in the water boils and starts to bubble and then I'll lower it so you know that browning the butter takes about five minutes on the stove, depending on the size of your pot and how much butter you're in. using oh I love that I can say things like talk Dan's not yelling at me They're not calling me insulin or insubordinate for refusing to do certain things on this show that I haven't been living well so once I see that foam has turned golden brown and there are free floating bits that have browned, I will take it off the heat, they will continue to darken once they settle and I will let it cool briefly while I mix everything else together.
One thing I like about crepe batter is that you don't have to use it. I'm not going to be too precise with the measurements, it's quite forgiving, so I'll put the flour in the bowl. I'm going to start with 3/4 of the dough. a cup, so I know I'm doing something that I tell people not to do, which is drop a spoonful directly into the flour, but I try to make sure it's fluffy and now a pinch of salt. I'm low, parents will take salt. I told you. I know I usually steal the preparations from Andy and Chris, except I can't find them.
It feels very chaotic, but I guess that's a good thing. I guess I'm a little scared. I know. I don't mean to say that I prepared them for a gourmet. mix, but I knew the preparation for this included forgetting my starter at home, so I had to steal the starter from Brad's freezer. Yeah, I was just pitching this idea to Hyundai and we thought this sounds cool and then I said something like crepes. They don't have yeast, so I don't know if you've thought about this idea at all, but you're just going to know what's out there now, so you know what it's called a compound bow or whatever I was talking about.
I don't have a hat. no, I don't have a leather apron no, yes, especially since we took some time today. I'm actually trying gourmet cakes and we'll only do this for a while. How likely is it that we will prolong this? You're supposed to start. - it's 303, so no one said anything until now, okay, so I need 3/4 cup of milk measured from my level and then three large eggs. I keep doing this because it surprises me every time I touch something metal because it is too dry for the eggs to go to the center. I made a small well in the middle of this flour.
I'm going to add half a cup of starter. This starter smells super sour and also very floral. Smells good. Phew, this is ripe! I'm going to start whisking and mixing all of this together and slowly adding the milk until it reaches the consistency I'm looking for. I think it actually looks like a really nice consistency and I'm going to add the brown butter, you can make crepe powder. in the blender, which I do a lot at home, but it's like the process of making it with your hands, you just have more control over the consistency. This looks great, it's soft, horrible, it still has a little bit of body.
I'm going to leave this in the room. Once I'm going to cover it, I leave it at room temperature until it comes out tonight, so let it rest for a couple of hours, I put it in the refrigerator and then tomorrow we will correct the consistency again with a little more milk if necessary, if necessary, it will be good. and then we'll make crepes and we'll 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 thing about it so far. I love this converted program. you more, let's change permanently, well, Brad and I have been talking about croissants for a long time and then there are so many variations of croissants that we could make Queen, I'm on sourdough Queen Amon, would you like a million other bread episodes?
Much more bread. - Do I need something, something you want, Hunty, what sounds good and dry lever shift, what is this 5-speed, is there a five-lever manual gearbox, no, I don't really do that episode, I don't like driving, it's not what My, do cars stress me out? they're dangerous people they're maniacs and then Brad yells at me oh that sounds so horrible it's the manual for his car it's me even getting in the car there's no way I'm driving Chris' car are you kidding me? I'm going to ruin it. something about the clutch what's wrong with the clutch what's wrong with that Kevin what's wrong with the clutch in a car with a manual transmission if you don't know how to drive the lever burns that's what's fine I would burn it milk I know where my added value It's in car trips.
I pack snacks. I'm the snacking and boating person and I'm a great boater because I had to become one because I don't really enjoy it. I mean, I know how to do it. have a drink I guess I just don't like this city it's crazy oh yeah and the playlist I'm great as a DJ okay I just want to play this consistency it looks great I couldn't sneak it in but I'm not I'm going to do it because I don't want to sneak any in of the brown butter pieces. This is going to be so delicious.
I am very excited. It's such a good dessert, so I'm going to let it sit so the starter has a chance to and live and do its thing and that's going to put it in the refrigerator and tomorrow we'll make crepes don't make me don't make me get well so no one wants to see Brad, he's going to be scared. It's the end of our relationship and I can't. I can't be the person who ruins Chris's car. Kidding, it's Chris's car. I will take golden places. I'll be in the passenger seat. Brad obviously loves driving, why wouldn't he drive?
He would drive and I would make sandwiches radio and navigation I'm good at those things my coffee recipe was spoiled that's how they show the word they mistreat my coffee I'm allowed to have a coffee in this shot because they are always telling me to move before my colleagues, okay, good morning, I'm very excited. I'm going to grab the dough I put in the refrigerator before I went home last night. I have the worst static shock. This will come to room temperature and I'm going to correct the texture a little bit. I can add more milk if I need to thin it out, so I'll leave this here and get everything I need, including the non-stick butter for the crepes and then all the other ingredients for the Suzette.
Suzette is like a caramelized orange sauce that is flambéed with a little Grand Marnier and cognac, it's super delicious and then vanilla ice cream on top. I'm going to add a little vanilla just because I like it and it goes really well with the citrus, yeah it's really bad, a couple of these no, don't try to make me have fun, yeah, thanks Hansie, such a more human show, you're not with me turning into a failure, well yeah, behind the vanilla beans, aha, oh my god, guys, this is so sad, so, uh, tragedy. Can we rehydrate that?
Look at them or something, you know? We simply grind them into powder. We could not. Wow, that's the best. Wow, I know. Wow, I guess we can grind them. Very sad. I want to do it. I want to go on a trip. I know, Tom, it's in vodka, oh my God, I know help them and they'll make it, we better not have where they grow vanilla in Tantra because I thought what you really want to turn out well, honey can do it. It happened, yeah, totally true, and Brad don't need to go, don't need to go, yeah, Brad, someone to Hawaii, when's our turn?
So I can't show this, it's too depressing. I'm going to grind it into youth powder later. I just can't do this right now tonight. I would say tonight, can I point out something that worries me so much? Oh my gosh, I've been appointed and I'll be doing it in Branson California. What would happen if there was a fermentation emergency? Can? Just say I'm very worried about this. These egg yolks have been here for almost a year. I just don't think it's a good idea. I think it's time to get rid of that rabbit. He got so mad at me that he pulled away a little. a little bit overnight I'll just whip it up, put it all together again, give it a whiff and see if it has that kind of initial sour smell mmm, I think it will make such a delicious crepe because it will give it so much more complexity of flavor, You know, with crepes you want them very thin, so you need a fairly runny batter, but this looks really good.
I don't think you need to add more milk with slimming crypts. I'm not as skilled as the frying pan fin. I usually just use my fingers and quickly give it a little twist, it shouldn't be a problem using non-stick. I have no idea how they made crepes in a non-stick pan, so when you add crepe batter to a pan, you want to tilt the pan and then instead of going to the center of the pan, you want to place the batter a little to the side to let it rotate You may have to add a little more, but you want it to be very thin. right, the first one is like, you know, it's asort of crepe-like pancake, and the first pancake is always a little wonky.
I'll let it crisp up a little bit. That's what I like about crepes, that little lace edge like on top. This one doesn't have as much brown on the bottom, maybe you could turn it around, let's see, we should try it, they'll take a bit of a risk, so this one is a little bit blonde. I like to have more color, so for the next ones I'll make sure there's a higher heat. You want to cook crepes pretty quickly, it's not brown enough, but I'm making crepes, oh my gosh, there's a Fred, hey Brad, okay, pay attention, think.
I'm going to notice that Hansie is bigger, okay, my attempt is pretty good, oh, you're doing it, it's a lot, aha, shells, any advice, sourdough crepes, right? I love a good crepe, what's the dish? What are we doing here? Crepes Suzette we arrived at flambé oh you want to hang out enjoy this time with huggsy okay somewhere it's been great I've been here hey Fred wait ready wait I'd be quiet because I came in I have to concentrate oh I was wrong because you're here okay you can just unfold it , these are getting a little thick, I actually think I'm adding a lot better, I like it, I have the feeling in my fingers, oh my gosh, not really, that's hot, Brad, okay, this one maybe let's eat because First Firstly, it's too thick and secondly, yes, yes, this one is for you, have a plate, what do you fancy?
This one is for you, no, what do you mean? Oh, leave that, what's there? What is the dessert? I don't see what you're asking. Could we try one of these? Yes, I have it, but I'm not going to have fun. Yeah, okay, what are you doing here? Where did you get the sourdough? But what do you do to do? It's bitter, remember when I texted you yesterday and was like, do you have any frozen sourdough? no, no, we didn't have any, we reached under our arms, no, that was it, that was it. I know, yes, you lied to me.
No, I forgot and I was like in an airport. I think that was because of 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 bath preparation, aren't you? flavor I know what you're wearing Thank you, I'm going to go find the solution, okay, show her hers, she's very ready. Oh pan, but you were looking at it, maybe nervous, so it's okay, there were all my crepes, crepes, crepes, I know one thing remains. good things what this little one yes, you don't have to say yes, you catch a stick.
I haven't even tried the dough, that's probably a big mistake, it's a little fluffier, you know, because with a starter considering I didn't try this recipe. and I didn't really plan this, it's going pretty well so far, you know, this would be good, although very easily at this point, totally, that's the size of the crepes in someone's recipe and you can go sweet horse, oh, that's fun Yeah, that's fun. I'm enjoying it, Misha was a lot of fun. Can we do it together again? Yes, let's do what's going on with that bread. Let's make holes there.
How would I say that French pastry if you were ordering it in a good newspaper? Here yes, a good croissant for you, thank you if I use yes in France on the truck to say that it is not okay. I judge people there like CC cream in French. Shit, shit, did you say trip, yeah baby, break a French? outside of if you were what the heavy stuff they say in France would be like I don't want to say it with my French accent well no I'm not that terrible there you don't start that with a little exercise no one is even watching YouTube he's on YouTube saying please put yourself in the place.
I'll do it later when I'm not feeling it and I respect that sometimes I feel that way, especially with my Randy Savage impersonation, okay, so he's trying to get me to do it on camera. and I keep quiet, right, I don't even know where to start, no, that's ridiculous, you see a grandmother, no, I'm shy, shy by nature, sometimes I'm aha, aha, I'm shy, the shy guy, you're sensitive too . I'm very sensitive, let's do it Hey, I think we need a little more than two of number ten milk, I can keep withdrawing my expense reports, listen to this, if you hear who the lady is, you're going to get two mouths like they make me put any another filling. in the memo so they take you it's an elevator right yeah where why is it an elevator where did you go well it's an elevator to a business meeting and then they kick you back out we need more depth we need more information you want the address and you want they will need doctors, no, I'm late, it's your business who I was meeting with, but I guess the point is that it's their business, so first of all, I turn to my bag and I'm going to massage it with granulated sugar. and then the next step is to work on 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 English very well, but wow, it's fun to say butter in French, yeah, Oh. ah I'm going to add a little more butter guys Tyreese here this is the grand marnier this is the cone but this comes at the end that's when we're going to flambé for any mother doesn't know flambé it just means turning the flame to flambé in french or filleting a flame depending on how you spell it, so the first step is to caramelize the crepes one at a time and then fold them usually with crepes Suzette, you see the crepes folded in half and then in half again so that they make little packets in the shape of fan, so I'll add a little bit of butter.
That's probably more than I need, just a splash of orange juice. This mixture will caramelize pretty quickly, so I'll dip it on one side and then turn it over. cover this side and then cover this side and then let it caramelize on what was the first side so the top of all these crepes is the first side and that's always the prettiest side so I want it to face up for him to enter. half once and then half again and that's put here, but look how delicious it looks with that candy on the side, it's going to be so good, split it in half one more time, okay, I'm just telling you no I practiced this, basically.
I only did it once or twice, it goes very well. Now I'm making the final sauce that will coat the crepes, so I'll use basically everything else. I'm going to go ahead and make the rest of the orange juice. lemon juice and the Grand Marnier this I'm not flambé and at this point a healthy pinch of orange zest and this is Decker obviously it's work but it's also just decorative and then another big spoonful of or okay so let's get to the crepes . so now you're getting ready to flambé so this is what we do just flambé everyone back off.
I'm going to turn up the heat. I have gas, but for this you need to turn off the fire. I add the cognac and then tilt the pan. Basically everything should burn, so I'm going to add and then just throw it into the build. A little of what I just posted. I dumped a little alcohol in there, but it's okay. Jeff wants some. Doesn't it look good? So those are our crepes Suzette and I'll make them. You arrive just in time. Your timing. Delaney is always really impeccable. Oh, she leaves that meeting. It's okay sweetheart. At what time is it?.
Do people know that I? I have a meeting because I didn't know. Well, now I will prepare it the traditional way. Delaney, can you do me a favor? Can you take it? There's some vanilla ice cream in the freezer behind Hansie, so all this candy. The sauce will go on top, can't you see? What a good dessert that fish, thank God it worked. I wasn't too sure, so this is a vanilla ball. Oh my gosh, it looks good, right? What a fun dessert. I'm like I like it I love it, come on, try it, oh yes, he never wants to try, there is a great taste, it's so good, if I say so myself, today I felt like a delicious breakfast, the champions, hey, pancakes, like this which I hope, it's not just little pigs, so it's a knife and only King, yes, the same thing exploded, they never, never fit me, no, I like the taste, they don't make me feel good, no, but the public feels Delicious and fun to have fun with, companion and a great way to use up extra. starters during the sourdough starter, this starter

makes

the Crips saltier, just softer, more pliable, and a little spicy.
They had a slightly nicer dairy team. A way to finish it on time. I know it's okay, turn it off. Borna, I mean, I get out of here, I didn't forget about the meeting and then you put something in it, you don't sprinkle it with a little powdered sugar, no, some of the honey that's started has to run out, okay, so don't do it. I did. Remember I had this meeting, but I think so. I'll probably go to her. Okay, can I say something? It's alive, it's the funniest show. I would like to do it much more at any time.
Claire, really, yes. That's fine thanks. boyfriend, you want to make more sourdough stuff and maybe some other stuff Claire, it's a leak, just know we don't want to be a one trick pony, it's definitely not you, everything we've done so far was kind of from Freddy. puff pastry bread thing, yeah, let's do something wild, let's have some fun, let's go diving for scallops, yeah, yeah, I like that idea, yeah, let's go back to the Cape, we had to clean up a little. I'm not a big Cape Fear, okay? we gotta end it there too many white sharks too many great white sharks Sharky water up to their knees will come in they'll make you lose your leg big time just trying to say oh hey boom lake okay okay wrap this baby finish, finish, it was so much fun , if this is the dessert I absolutely want to make it at home, I could entertain you, you can make all the crepes ahead of time, caramelize them before the guests come and then just do the last step. make the sauce and the flambé I love getting it or have you had it for the caramel and I love that it uses leftover sourdough sourdough because that's for anyone who has sourdough at home and feeds it months a week, that's a great problem, so Brad, thanks for let me fill in for you and do an episode of he's alive I had no choice you have to finish the gourmet meals tomorrow maybe Morocco making Andean mints I know maybe I'll stop by I'll do a little cameo in some world passes whenever you want Very good, do you like Andes Mints?
I'll tell you, it took me like three days to figure out what you were talking about. What did that mean? For me and easy a new branch, yes, yes, I know, the golden boy in which my children have this is punished, yes. In this yes, yes, quarterly, yes, no. I said on camera that they are the Andes mountains and they were in Europe. I said on camera. I know they are cutting you need a factory. I must be honest in your defense. I feel like here they are. Don't do geography too in-depth in high school, no, they tell you that for some reason my brain would use the Alps and he said I just went up.
Sometimes things happen, that's where the iPhone camera speeds it up, right? Oh, really, how's Mike? Do you know where? Hi, thanks for looking, it's a lot, yeah, this looks really fun, thanks red. I would love to go back and I love crepes. Suzette and Huzi, please be nice with the graphics, thank you. Oh yeah, whatever. Wait up there, how do you make bread? How do you do it? I'm generally happier because like I said, you know I got a way out or something, yeah, empty your way out, how do you live from before with a thumbs up than me?
I know it's all in your head, okay that's a pretty simple recipe for crepes Suzette, thanks for watching she's alive. I hope to come home, come home soon. I hope to return soon and host again or at least beat the bread buddy. Thanks for watching Bon Appetit, it's okay, priest in Hansie, I'll be asking about me all the time of your life, yeah, I know a nice shirt, daddy's happier and maybe you're happier, everyone needs a little change of scenery from time to time. Although you know, I couldn't be happier, we can do this for a while.
I just like the bounce, yeah, hit it, cut it until you walk away and then I'm like holding a baby, yeah, so I do it, man, you know. Are you okay Rui let's go when you're 51 I want 20 years old what do you think you'd be okay with like hot chili

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