Butter, batter, booze — and a whole lot of theatre. In this episode, we unpack Crêpes Suzette, the legendary French dessert that turns paper-thin pancakes into tableside spectacle. We dig into the (possibly apocryphal) origin story involving a 14-year-old waiter, the Prince of Wales, and an allegedly accidental flambé. Then we get into the real stuff: how to achieve that elusive crêpe consistency, why you should rest your batter overnight, and the case for adding lager to get those lacy, browned edges.
On the booze front, we're going all in — beer in the batter, orange liqueur and Cognac in the sauce, and a flambé that actually serves a purpose beyond the drama. (Though the drama doesn't hurt.) We also share our Sauced-specific tweaks: toasted cardamom in the sauce, candied orange zest, and clementine slices for texture.
The cocktail: Sidecar Suzette — a riff on the classic with Cognac, Grand Marnier, Demerara, and cardamom bitters. Shake it, strain it, flame an orange peel over the top.
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Thanks to all of this week's partners:
Tequila El Viejito: https://pkgdgroup.com/#our_brands
Underberg: https://underbergamerica.com/