Description
Crepe Suzette recipe from The Devonshire Soho. Former 3-Michelin Star at The Fat Duck Chef Ashley Palmer-Watts shows how to make crepe suzette for 60 people at once, finished with a tableside flambé.
▶ Part 1, London's Most Popular Pub: https://youtu.be/EjGXAumgAgk
▶ Part 2, inside The Devonshire's private dining: https://youtu.be/pwVtaboJCQY
The Devonshire on Sherwood Street, Soho, was named No.1 in the Estrella Damm Top 50 Gastropubs 2026. In its private dining rooms, this classic French dessert arrives on a tableside trolley. Ashley was previously head chef at The Fat Duck and Executive Head Chef at Dinner by Heston Blumenthal.
How to make crepe suzette, The Devonshire way:
🥞 The crêpes: eggs, sugar, milk, flour and a little brown butter, one ladle per crêpe
🍊 The caramel: sugar, butter, orange juice reduced by half, and lemon juice
🔥 The flambé: a 57.7% orange liqueur Ashley developed for this dish at his spirits company, The Forgotten Spirits Co (High Fidelity)
🍽️ The 60-cover method: caramel is brushed inside each crêpe, which is folded twice, then warmed and flamed at the table. The first four come from the pan, the rest come from the kitchen, and the last four come from a second batch in the pan.
"During the development of the liquid, each time I changed it, I'd have to make crêpe suzette at home to see how it came out in the caramel." — Ashley Palmer-Watts
Chapters:
0:00 Crepe Suzette at the table
0:15 Serving 60 people at once
0:32 The crepe batter
0:54 The orange caramel and secret liqueur
1:38 Brushing and folding the crepes
2:13 Pan plus kitchen: the service plan
2:37 Why guests love it
3:03 The tableside trolley
3:33 The flambé
4:29 Building a liqueur for one dish
4:59 Training front of house
5:55 Flaming the second round
6:46 Serving
7:12 What's next for The Devonshire
Learn more about Ashley: https://www.thestaffcanteen.com/users/ashley-palmer-watts/5db6b93c342b00004c00625c#/
Be inspired by his recipes: https://www.thestaffcanteen.com/users/ashley-palmer-watts/5db6b93c342b00004c00625c#/member-wall/recipe
#CrepeSuzette #TheDevonshire #AshleyPalmerWatts
🔥 The classic version: Luigi Cagnin's tableside Crepe Suzette at The Ritz London, flambéed with Grand Marnier and cognac (featured at 2:42): https://youtu.be/wVIewSoAMqw
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