Claire Makes Sourdough Crêpes Suzette

Hey everyone, I'm Claire.

I'm in the BA Test Kitchen and today,

It's Alive! [dreamy music]

Easiest show in history, no offense Brad.

[chorus groaning]

Should I say what I'm making?

Oh, baby.

Baby.

We got a baby in the Test Kitchen.

Hey everyone, it's Claire.

I'm in the BA Test Kitchen and today,

I'm gonna make sourdough crepes while holding a baby.

You're so cute, right?

Can you say, Hi?

Can you say, It's alive?

Can you say, It's alive?

It's alive!

Can you wave to dada?

I just wanna say, this is not my child.

This is not my child.

[chorus sighing]

This is Mike's child.

But I get to hold her.

Yum.

She's eating an orange because we're making Crepe Suzette.

Well, that's not really why

but she's just eating an orange.

[gasps]

Yum!

Yum!

Yum!

[upbeat music]

I feel like Dan's gonna realize how much happier I am

with a baby around.

He's gonna, like, come over with a baby everyday,

his own baby.

Baby.

Baby in the background, what's she eating?

Orange. An orange?

Am I interrupting your show?

No, it's okay.

This is Mike.

Mike does sound.

And this is Thea.

Hello. Is that yum yum?

Is that yum yum? That's a orange.

Is that yum yum?

The orange?

Can I do this whole shoot holding a baby in one arm?

Sure.

Here you go. Can I see if it's possible?

Come here.

Come here, is that yum?

Hi, yum. Think you've found your

next editor. There you go.

I'll help you out. Thank you.

Yum.

This is the,

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 in Crepe Suzette

and that's what we're making?

Did you plan that?

We're gonna make 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.

It's gonna be so fun and it's orange flavored,

and this is the happiest day ever.

Can you say hi to Hunzi?

Can you say Hi?

Hi.

Can you say Hi? [baby cooing]

Hi!

There you go, there you go!

Hi!

[gentle piano music]

Are you ready for your close up?

So what do we have to do with the starter?

Oh, the starter.

We're gonna wait for the starter to thaw out.

So the starter was frozen, I stole it from Brad's freezer.

Sorry Brad, I'll replace it.

Yum! [gentle piano music]

Yum!

Yum!

So today, I'm gonna make the crepe batter,

which is super simple

and then we're gonna let it sit overnight.

This sourdough starter is going to give it some nice flavor.

And then tomorrow, we're gonna make crepes.

You gonna come back tomorrow?

Come back tomorrow?

Ooh.

Oh, baby.

Baby hands.

All right, I gotta make this crepe out.

I'm gonna give you back to your dada, okay?

I was gonna be here for the next hour,

but Mike's in charge.

Yeah.

Okay, bye bye. Bye bye.

Bye bye. Bye bye.

Bye bye.

Bye bye.

Tickle tickle, oh.

Just wanna do every show holding a baby.

[sighs]

Anyway, just like really brings up my mood, you know?

Makes the claim of having a better time

in the five minutes of It's Alive

than on four days Of Gourmet Makes.

Okay, let me, sorry.

Let me focus.

That was fun though.

[upbeat music]

How do I sound?

I stole the starter from Brad's freezer

but he's in LA so I don't think he cares.

He didn't write back to my text message.

It's fine, Brad.

Gabby and I just did some breaking and entering

into Brad's freezer, which he keeps locked,

[police sirens wailing]

but the freezer above it is unlocked

and so we could remove the rack,

separating the two freezers and reach down,

and I found the frozen starter.

[Hunzi] Wait, show me.

You want me to 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's secret freezer's in here.

Gabby told me about it.

And his freezer is this one, which is locked,

but then this freezer's 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 says sourdough starter, SD starter.

I think it's from sourdough-nuts.

It might be from Making Perfect Pizza, actually,

'cause I guess what I should say

is I forgot to bring it from home.

It's okay, everything's gonna be fine.

Right, Hunzi?

How does Brad do the show?

What does he say?

I haven't watched It's Alive in a while.

What's his intro?

Does he have an intro?

He just starts talking, huh?

I love this show 'cause 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 crepe batter,

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 thaw a little bit.

And it's not really going to add leavening.

It will just add 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 Crepe Suzette.

I don't know, I say crepes,

or crepe, because that's the French pronunciation.

But most people just say crepes.

Crepes is fine.

The key to delicious crepes, or one of the key,

is browning butter, and then you stir it into the batter

at the very end.

Usually instructions for browning butter say to--

Bye-bye!

See ya.

We're browning butter. Oh.

We're browning butter.

Bye Claire!

Are you going bye-bye?

Bye-bye.

Bye-bye.

Bye-bye. Bye-bye.

Oh.

Come back soon.

Come back soon. She made a new friend.

Come back soon.

I think she said bye-bye.

Bye-bye.

Yeah.

I'll see you soon.

[baby babbling]

That's right!

Bye-bye.

Ah.

[Mike laughing] Bye.

Bye.

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 can take a long time.

So when I brown butter, I like to melt it

over pretty high heat so all the moisture,

the water in there, comes to a boil,

and starts to bubble, and then I'll turn it down.

So 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 say stuff,

and just like talk,

Dan's not yelling at me.

I'm not being calling insolent or insubordinate

for refusing to do certain things.

This show.

I have 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

that you don't have to be so precise about measurement

because it's pretty forgiving.

So I'm gonna get my flour in the bowl.

I'm gonna start with three quarters of a cup.

So I know that I'm doing something that I tell people

not to do, which is spooning directly into the flour,

but I try to make sure it's fluffy.

And now a pinch of salt.

I'm unprepared, sorry.

I'm gonna grab salt.

[Hunzi] Now it's really It's Alive.

[laughing]

I was told to do no preparation.

I usually just steal salt from Andy and Chris,

except for I can't find it.

[Sohla] How'd your first episode of It's Alive going?

It feels very chaotic

but I guess that's a good thing.

Are you excited to see what kind of graphics Hunzi adds?

I guess I'm a little scared.

Wait, you don't have boxes of snacks in front of you.

I know.

What is this? I knw.

You're not the usual thing.

I mean, not that I prepare for Gourmet Makes,

but I did no preparation for this,

including forgetting my starter at home

so I had to steal starter-- That's fine.

From Brad's freezer. That's the famous Brad.

Yeah.

I was just sort of pitching this idea to Hunzi,

and we were like, This sounds great.

and then I was sort of like, but crepes aren't yeasted,

so I don't know even about this idea at all.

But it's just gonna taste better.

You are now.

Do you have a hunting knife on you right now?

No.

Or some power tools?

I got no, what is it called,

compound bow, or whatever?

[Carla laughing]

He was talking about.

I don't have a beanie. No.

I don't have a leather apron.

No.

It's a nice change of pace.

Yeah, especially since we're taking time

today I'm actually shooting Gourmet Makes.

Oh.

And we're just doing this for a little while.

Oh, and you're like how long can I do this for?

[laughing]

How long can we draw this out?

We were supposed to start at two.

It's 3:03.

So, no one's said anything so far.

Okay, so I need three quarters of a cup of milk.

Measure from eye level.

And then three large eggs.

I just keep doing this because I'm 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 half a cup of this starter.

This starter smells super sour

but also really floral.

It smells good.

Ooh!

This is ripe.

Just gonna start whisking and blend the salt 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 now I'm gonna stream in the brown butter.

You can make crepe batter in the blender,

which I do a lot at home,

but I kind of like the process of doing it by hand.

So you have just more control over the consistency.

This looks really nice.

It's smooth, pourable.

Still has a little body.

I'm going to leave this at room temp,

I'm gonna cover it, leave it at room temperature

until I leave this evening,

so it'll be after a couple hours.

I'll put it in the fridge,

and then tomorrow I'll come back,

correct the consistency with a little bit

of extra milk if needed, if it needs to thin out,

and then we'll make crepes and make Crepe Suzette,

and it's such a fun dessert, and so delicious,

and really easy and fun, and dramatic.

This is the most fun I've had in so long.

I love this show.

Can I do more?

Let's switch permanently.

[cheerful music]

Well, Brad and I have been talking about croissants

for a long time.

And then there are so many variations of croissants,

we could do Kouign-Amann, sourdough Kouign-Amann.

We could do like a million other bread episodes.

So much more bread to do.

And anything you want, Hunzi.

What sounds good?

And drive stick shift.

[Brad] Drive five speed.

What is this five speed?

There's five.

Stick shift? [imitating car sounds]

Manual.

No, I really don't wanna do that episode.

I don't like driving.

It's not my thing.

It stresses me out.

Cars are dangerous.

People are maniacs.

And then Brad yelling at me?

Ugh, sounds so awful.

Is his car manual?

Where are we even gonna get the car?

[Hunzi] Chris' is.

There's no way I'm driving Chris' car.

Are you kidding?

I would screw it up.

There's something about the clutch.

What happens to the clutch?

What happens to the, Kevin?

What happens to the clutch

in a car with manual transmission

if you don't know how to drive stick?

[Kevin] It stalls.

[Ben] Gets burned out.

[Claire] It burns out?

That's what it-- Melts.

I would burn out.

It melts?

I know where my value ad 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 drive.

I mean, I know how to.

I have a driver's license.

I just don't like it.

In this city?

It's crazy.

Oh, oh.

Yes, and playlists.

I'm excellent as a DJ. [upbeat dance music]

Okay, I just wanna point out

this consistency looks very nice.

I could 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 enliven

and do its thing, and then I'll pop it into the fridge

and tomorrow we make crepes.

[sighs]

Don't make me get behind the wheel.

No one wants to see that.

Brad is gonna freak out.

It'll be the end of our relationship.

And I cannot be the person who ruins Chris' car.

Are you kidding?

It's Chris' car.

I'll do Goin' Places,

I'll be in the passenger's 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.

[cheerful music]

[people chatting]

Oh, hi Hunzi.

Just having my coffee.

Wrote down the recipe.

This is how the show works.

Oh my god.

I'm gonna just drink my coffee.

I'm allowed to have a coffee in the shot, right?

Because they're always telling me to move it

in Gourmet Makes.

All right.

Good morning, I'm very excited.

I'm gonna grab the crepe batter that I put in the fridge

before I went home last night.

[zapping]

Ugh, I have the worst static shock.

Ah!

Oh.

This'll 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 Gran 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.

[groans]

Yeah, it's really bad.

All right.

I'm just gonna roll myself a couple of these.

Ah, ah!

[laughing] Dan!

Dan!

No, Dan!

Don't try to make me have fun.

Yeah, thank you Hunzi.

Such a more humane show.

You're not trying to make me fail.

[triumphant music]

Where does Gaby hide the vanilla beans?

A-ha.

Oh my god, you guys.

This is so sad.

Sohla.

This is a tragedy.

[Sohla] This is really upsetting.

[Claire] Oh my god.

Can we rehydrate them?

Steam them, or something?

You don't think we can just grind it into a powder?

No, we could.

Wow, that's the most, wow.

I know. Wow!

I didn't even think you could do this.

I guess we could grind them.

All right.

So sad.

Vanilla is going extinct.

We have to go,

I wanna go on a trip to the vanilla--

I know, to Tonka-- Yes!

It's in Tonka.

Oh my god! I know.

Tell them and then they'll set it up.

Come on, vanilla people. Can we go to the,

can we go to where they grow the vanilla in Tonka?

Because we really wanna go.

Cool.

Hunzi can make it happen.

It's Alive, it's fermented.

Yeah, totally. It totally works.

And Brad doesn't need to go.

Brad doesn't need to go.

He won't appreciate it. Yeah.

Brad already went to Hawaii.

He's been to places.

When is it our turn, Sohla?

[laughing]

Ugh, this was so sad. [emotional piano music]

You can't show this.

It's too depressing.

I'm gonna grind this later into vanilla powder.

I just can't deal with this right now.

Can I, oh I was gonna say,

can I point something out that I'm so concerned about?

[Hunzi] Let's say while you're hosting the show

you have power of attorney over Fermentation Station.

Really?

Oh my god.

I've been deputized.

You know, Brad's in California.

What if there was a fermentation emergency?

Can I just say, I am so concerned about 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.

Brad would get 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 starter sour smell.

Mm.

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 want a pretty liquid batter

but this looks great.

I don't think I need to add any more milk.

With flipping crepes, I'm not

such a skilled skillet flipper.

Generally I just use my fingers,

and I just quickly give it a little turn.

It shouldn't be an issue with using nonstick.

I have no idea how they make crepes

without a nonstick pan.

So when you add crepe batter to a pan,

you wanna angle the pan and then

instead of going in the center of the pan

you wanna place the batter in a little 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

you know, crepes are a pancake

and the first pancake is always a little bit wonky.

I'll let the edges get kind of crispy.

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 can just flip it.

Let's see.

Should I just try it?

I feel like in It's Alive we take risks.

Ooh.

[audience cheering]

Maybe I'll try that.

So this one is a little blonde.

I like it to get more color on it.

So for the next ones, I'll make sure

there's a higher heat.

You wanna cook crepes pretty fast.

It's not brown enough, but I'm making crepes.

Okay.

Oh my god.

There's Brad.

[ominous music]

Hi Brad!

He don't care.

He's not paying attention to us at all.

You think he's gonna notice

that this is happening?

No?

He'll just be like oh, Hunzi.

All right, I'm gonna try to flip.

[triumphant music]

What are you guys doing?

Hunzi, what are you doing?

Oh, oh!

You're doing It's Alive.

Uh-huh.

This show sucks.

Brad.

What are you doing?

This don't look too alive.

Any tips?

It's sourdough crepes.

Oh, really?

Cool!

Right?

I love a good crepe.

What's the dish?

What are we doing here?

Crepes Suzette.

We get to flambe.

Oh.

You wanna hang out?

No, you know.

I don't want to steal your thunder, you know.

No.

You enjoy this time with Hunzi.

Okay.

So far it's been great.

And I haven't been here in a couple days.

I gotta go upstairs.

What's this-- Hey Brad, hold on.

I'm ready.

Hold on, be quiet

because I gotta focus.

Oh, I messed up because you were here!

That's okay, you can just unfold it.

These are getting a little thick, actually.

I think I'm adding too much batter.

I like it thicker than use!

Here, let me help you.

I have no feeling in my fingers.

Oh my god, you really don't!

That's [beeping] hot, Brad.

All right, this one maybe we eat

because first of, it's too thick,

and second of all, yeah, yeah.

This one's for you.

Here grab a plate.

This one's for you.

What's the substance?

This one's for you.

No, I don't want that.

What do you?

Oh, hold on.

Dump that out.

What's the-- [emotional piano music]

it's a dessert?

It's a dessert!

I don't understand what you're asking.

Could we ever go savory with one of these?

Put some ham in it?

Yeah, but I'm not gonna.

I mean, you could.

But I'm not gonna!

Well this is fun, man.

[Claire] Yeah.

Hey, what are you doing over here?

Anything?

Where'd you get the sourdough?

What'd you do to make it sour?

[exciting music]

How'd you make--

Brad, remember when I texted you yesterday

and I was like, do you have any frozen sourdough starter?

Yeah.

[Claire] And you texted back no?

[Gaby] Oh, did you tell him?

I thought I didn't have any.

But actually you did, and we went and found it

in your hidden freezer.

[dramatic music]

There's only two people that have keys to that freezer

[Claire] We didn't have a key.

No, we didn't use a key.

[Brad] How'd you get in?

We reached our arms under the rack.

You broke into?

[sirens wailing]

We broke into your freezer, yes.

I'm calling security.

[Claire] Sorry.

I was going to text.

[Brad] What else did you steal?

No, that was it.

That was it.

All right, here, this one looks good.

[Gaby] Yeah, no but I wasn't sure--

[Brad] I forgot I had that frozen starter.

[Gaby] Oh my god.

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 it was from pizza.

Did you get the little bubble?

It got little bubbly.

You know, crepes aren't usually,

this style of crepe is not yeasted.

[emotional piano music]

So really it's just a way of using up excess starter,

and it gives it like a cool sour tangy flavor.

Claire, one thing.

I love what you're wearing.

[Claire] Thanks!

I'm gonna go get Dulce de leche.

Okay.

Mrs. Dulce de Leche right here.

To each his own.

[Brad] She's got a tattoo on her back.

In Argentina, my first tattoo will be Dulce de Leche.

[Brad] Right on your neck.

In Argentina we have places that always--

Dulce de Leche for life.

If she gets it, I'll get it.

Okay, I'm gonna flip.

Ready?

Oh, mother [beeping].

Brad.

Brad, you were looking and it made me nervous.

It's definitely my fault.

So, all right.

There's all my crepes.

Crepes, crepes.

I know I'm saying multiple things.

Want this little guy?

Yeah.

You don't gotta say yes.

Hey, can I taste it?

I haven't even tasted the batter

which is probably a huge mistake.

It's a little fluffier because of that starter.

Considering I didn't test this recipe

and I didn't really plan for this,

it's going pretty well so far.

Yeah, welcome to the club.

I plan very thoroughly.

You know what this would be good though,

you could very easily at this point

take the savory route.

Totally.

That's what's nice about crepes.

It's the one recipe, and you can go sweet or savory.

This would be so good.

[Claire] Thanks.

Well that's fun. Yeah, it is fun.

I'm enjoying it.

This show is so fun.

Isn't it fun?

[Claire] Can we do it together again more?

Yeah, we're gonna make croissants.

[traditional French music]

[Claire] Yeah, what's happening with that Brad?

We're gonna make croissants.

Claire, how do you say that French pastry?

If you were ordering it at a nice bakery.

Here? Yeah.

A croissant.

Good for you?

Thank you.

If I was in France, I would try

to say it how they say it.

Right, right.

Right.

But here, I kind of judge people

when they're like, oh hey ba-ba-ba-ba

I'll have this, that, and I'll have a little strawberry jam,

and can I also get a croissant.

How do you say crepe in French?

Crepe? Crepe.

Crepe.

Crepe?

They just say crepe?

Yeah.

With like a French accent.

How do they say it in France?

I don't want to say it with my French accent

because it's too embarrassing.

Come on, you're good.

No, I'm not good.

I'm terrible.

Claire, you're fluent.

No, I'm not.

Brad, don't start that rumor.

With a little exercise.

No one's even watching.

No it's not.

Are you kidding?

This show is on YouTube. It's on YouTubes.

Say it.

Please.

No, no.

Do it for the kids.

I can't do it on the spot.

I'll do it later when I'm not feeling on the spot.

All right, I respect that.

I feel that way sometimes, too.

Yeah, right.

Especially about my Randy Savage impersonation.

Chris is always trying to get me to do it on camera

and I clam up.

Right?

[Hunzi] Say croissant as Randy Savage.

Oh my god, that's gonna take a little practice.

I don't even know where to begin.

No, that's ridiculous.

You see, I clam up.

I know, I get shy.

I get shy, too!

Yeah.

I'm a little shy by nature.

I am, sometimes.

Uh-huh.

Uh-huh.

But you're-- When I was a kid I was.

Actually Brad, I actually say that to someone

and they didn't believe me.

Yes, you are shy. I am shy.

I'm a shy boy.

Also you're sensitive.

I'm very sensitive.

He has a heart.

I do.

I think we need a little bit more Dulce de Leche then.

Holy [beeping].

[Claire laughing]

That's probably her number tenth can.

This is fun!

I like hanging.

Do you wanna know what I'm doing right now?

Yeah, I gotta go do expenses.

[groans] They keep kicking back my expense reports.

Listen to this [beeping].

If you're listening [beeping].

Who?

The lady who always kicks them back.

Oh.

Like, they make me put, and you have to fill out the memo

so you can get a lift.

It's a lift, right?

Yeah.

Well why is it a lift?

Where'd you go?

Okay, it's a lift to a business meeting.

And then they kick it back.

We need more information.

You want the address?

And do I need a doctor's note why I'm late?

No, like what kind of meeting,

who you were meeting with, you know?

None of your business

who I was meeting with!

But I think that the point is

is that it is their business.

[cheerful music]

So, first I'll pivot to my first Suzette.

I'm going to massage this into granulated sugar.

And then the next step is working in the butter.

In French it's called beurre pomade.

[Hunzi] How do you say butter in French?

Butter is beurre.

[Hunzi] How does Brad say butter in French?

Brad says, what is it?

Buh?

Buh?

Brad.

You know, I don't speak much French.

I don't really speak that well English,

but boy it's fun to say butter in French.

Buh.

[laughing]

Ay-ay-ay.

Or ooh la la.

I'm gonna add a little bit more butter.

[gasps] Hi Tyre!

Tyre's here.

[crowd cheering]

Tyre's our brewmaster

when it comes to the coffee machine.

[laughing]

Okay, this is the Gran Marnier , this is the cognac.

This comes at the end,

that's when we're gonna flambe.

For anyone that doesn't know, flambe

just means flame, to flame, in French.

Or flame, depending on how you spell it.

So the first step is to caramelize the crepes

one at a time and then fold them up.

Generally with Crepe Suzette, you see the crepes

folded 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.

That'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 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 look how delicious that looks

with that caramel on the side there.

It's gonna be so good.

Goes in half once, in half again.

Okay?

Can I just tell you?

I didn't practice this.

I basically only made it once or twice.

It is going so well.

[laughing]

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 gran marnier.

I'm not flambeing it at this point.

A healthy pinch of the orange zest.

And this is, obviously it's flavor,

but it's also just decorative.

And then another big scoop of beurre.

Okay, so in go the crepes.

All right, so now

I'm getting ready to flambe.

So here's what we do when we flambe.

Everyone stands back.

We're gonna turn up the heat.

I have gas, which 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 flames.

So I'm gonna add, and then.

Did I just dump it into the,

I spilled a little bit of it.

Did I just dump it into the?

I dumped a little bit of the alcohol down there

but that's okay, to flambe.

But doesn't this look good? That looks really good.

All right, so that's our Crepe Suzette,

and I'm gonna go plate it.

You're just in time.

Your timing, Delaney, always truly impeccable.

[Alex] Well I wanted to get coffee

before we have that meeting.

Oh [beeping] we have that meeting.

Ooh, okay Hunzi.

What time is it?

Ooh, okay.

[Alex] You have 20 minutes.

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?

Yeah, what do you need?

Can you grab, there's some vanilla ice cream

in that freezer behind Hunzi.

Oh yeah.

So all of this caramel sauce is gonna go on top.

Doesn't it, it looks so,

what a good dessert this is.

[Alex] Yeah, exactly.

Thank god that worked out.

I wasn't really super confident.

I haven't made this in a long time.

Yeah, looks like you nailed it.

[Claire chuckling]

So this is a scoop of vanilla.

[Gaby] Oh my god, Claire!

[Claire] Looks good, right?

[Gaby] That's the fanciest dessert.

[Claire] What a fun dessert, right?

I know!

I love it.

Crepes Suzette.

And like I say, Suzette is my Pilates teacher.

Hi.

For real.

No kidding.

Brad.

[Brad] Yes?

[Claire] You wanna try?

[Brad] Yeah.

Oh, he never wants to try.

Because the crepes have

a nice savoriness to them. Ooh, it's so good.

If I do say so myself.

[Gaby] Mm, Claire.

It's delicious.

[Brad] Breakfast of champions.

It's pancakes.

I hate pancakes.

Wait--

Yeah, I don't like pancakes either.

So It's Alive. [Alex laughing]

I don't like pancakes but I like crepes.

[Claire] I don't like, yeah same.

Why not?

I don't like any pancakes.

They're gut bombs. Never!

They never, I like the taste.

They don't make me feel good.

No.

But the orange peel?

Delicious and fun to make.

Fun to make!

Great texture.

And a great way to use extra starter

from the sourdough starters

and all your other pizza dough.

Makes it so soft. Yeah, exactly.

The starter make something crepes just softer,

more pliable, and a little tangy.

They did have a nice little lactic kind of tang to it.

Well way to wrap it up in time!

I know.

All right, shut it down.

Give it a Bon Appetite, and we're out of here.

[Claire] I did forget about the meeting.

Claire this is how we do it, look.

And then you put a little, you dust a little bit of--

[Claire] Powdered sugar?

[Brad] That's some stoner [beeping] right there.

And it has to be cold.

That's how we do pancakes in Argentina.

All right, so I didn't strictly remember

that I had this meeting, but since I do

I should probably go to it.

I'm with Hunzi.

Can I just say--

Tell them the whole thing.

It's Alive is the most fun show.

So much fun!

I would like to do it so much more.

Anytime, Claire.

Really? Yeah.

Okay, thanks. It's open door.

We gotta do some more sourdough stuff.

And maybe some other stuff, Claire.

Let's break out of just, you know we don't want to be

a one trick pony.

Definitely not.

You know?

Everything we've done so far was some type

of bread-y pastry bread thing.

Let's do something wild!

Let's have a little fun!

Let's go diving for sea scallops.

[Claire] Yeah, yeah.

I'm into that idea. Right?

[Claire] Yup.

What else can we do?

You wanna go back to the Cape?

We gotta do some clamming.

No, I don't wanna go to Cape.

What?

I'm not a huge Cape fan.

All right, we gotta end it there.

Too many great whites?

Lotta great whites.

[Alex] They're out there.

[Claire] That's true.

Real sharky.

You know high water.

They'll come in.

They'll get you. Oh, you'll lose a leg.

Big time!

It's just trying to say oh hey, boom!

Leg gone.

[Claire] Okay, all right.

All right, wrap this baby up!

Great job! Yeah, let's wrap it up.

This was so much fun.

This was a dessert I absolutely want to make at home.

You could entertain with it.

You could make all the crepes ahead of time,

caramelize them before your guests come over,

and then just do that last step of making the sauce

and the flambe.

[Brad] Or an appetizer, a savory appetizer.

[Claire] Yeah, but not for the caramel.

[Brad] No, it's the caramel.

All right, just let me wrap it up.

All right, sorry.

Sorry.

[laughing]

And I love that it uses leftover sourdough starter

because that's, for anyone that keeps starter at home

and feeds it once 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 I'll stop--

Oh yeah!

Me and Morocco!

We're doing Andes Mints.

I know.

Maybe I'll stop by for a little cameo

and some moral support.

[Brad] Swing on by!

Anytime you want.

All right, well--

[Brad] Do you like Andes Mints?

I love Andes Mints.

Guys, did I tell you that it took me

like three days to figure out what you were talking about?

Andes Mints, what are Andes Mints?

When did Andy make mints?

Andy's new brand.

Yeah, I know.

Golden boy mints.

Because in my head it's Andes, in Spanish.

Yeah, yeah.

Andes.

[speaking foreign language]

I said on camera that the Andes mountains were in Europe.

No!

[laughing]

Brad. I said that on camera.

Brad!

I know.

Are they cutting that? Are they what?

[Claire] You do need a fact checker.

Well I gotta be, to be honest,

to be on the fence,

I feel like here they don't do geography

really in depth in high school.

No, they tell you.

They tell you?

I just for some reason my brain went Alps, Andes,

and I just, things happen.

Sometimes things happen.

[Gaby] That's where the Aconcagua is.

We gotta wrap it up.

[Brad] That's what?

[Gaby] Aconcagua.

They're just gonna keep talking.

It's the highest. Oh, where the highest point?

Yeah.

[Brad] You know where the highest mountain?

Anyway, thanks for watching It's Alive.

This was really fun.

Thanks Brad.

I would love to come back.

And I love Crepe Suzette.

And Hunzi, please be kind with the graphics.

Thank you.

[Gaby] Bye!

[Hunzi] Wait, you have to say Bon Appetite!

Oh yeah, Bon Appetite!

[Brad] Give a thumbs-up, Claire!

Yeah!

Wait, how do you do the,

Brad how do you do it?

Usually I'm all happy because like I said,

I nailed an outro or something.

Yeah, uh-huh.

Just Bon Appetite.

You know, just however.

Let it come from the heart. You look a lot cooler

with the thumbs-up than I do.

No, it's all in your head, Claire.

Okay, that is a pretty straightforward recipe

for Crepe Suzette.

Thanks for watching It's Alive.

I hope I get to come home,

I hope I get to come back soon and host again,

or at least be Brad's sidekick.

Thanks for watching.

Bon Appetite!

All right, pretty soon Hunzi,

you're gonna be asking for me all the time on It's Alive.

[Hunzi] Did we have to swap back?

Yeah, I know.

I'm pretty sure Dan 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.

Change aprons.

[laughing]

Little baby!

Look, it is alive!

[laughing] [cooing]

Hi!

Say hello to all your fans!

Hi!

Baby, let's shoot every video with a baby

from now on.

[laughing]

I'm just gonna do this for a little while.

I just like the bouncing.

[Hunzi] Let's do an intro with her.

Yeah.

Are you gonna cut her out until you zoom out

and then I'm just holding a baby.

Yum!

Oh you know, we're good.

Yum!

Yum!

When you going to Argentina?

I don't know.

When are you me and Claire

gonna go to Argentina?

I wanna go in October.

That'd be a lot of fun, right?

For my 51st birthday.

Let's go.

When you're 51?

I don't wanna wait 20 years.

Aw! [laughing]

He's so cute!

But I mean, that tomorrow.

Do you think it'd be good with chili?

Like hot?

[cheerful music]