Crêpe Suzette
A dessert from another time …
Country:
France
As:
Dessert
Preparation:
40 min
Persons
4
Introduction
About Crêpes Suzette
Crêpes Suzette – the name alone transports us to another era, because it sounds like golden mirrors, heavy velvet curtains and silver dessert trolleys in sumptuous grand hotels. But as sophisticated as this dessert may seem today, we owe its origins to a happy coincidence.
The story is quickly told: the dish was created at the end of the 19th century in the Café de Paris in Monte Carlo when a young apprentice chef accidentally poured orange liqueur over the crêpes of a distinguished guest and flambéed them. His guest was none other than the Prince of Wales, the future King Edward VII, who was so enthusiastic about this dessert that he had it named »Suzette« after his companion.
Another story has it that crêpes were created for an actress from the Comédie-Française who lived in abject poverty and refined her daily pancakes with orange liqueur.
But no matter which story is true – it remains a recipe that combines simplicity and elegance: wafer-thin crêpes coated in a sauce made from butter, sugar, orange juice and Grand Marnier. And the moment when the flame flares up and the aroma unfolds is reminiscent of a time when food was not just satiety, but a feast for all the senses.
Introduction
About Crêpes Suzette
Crêpes Suzette – the name alone transports us to another era, because it sounds like golden mirrors, heavy velvet curtains and silver dessert trolleys in sumptuous grand hotels. But as sophisticated as this dessert may seem today, we owe its origins to a happy coincidence.
The story is quickly told: the dish was created at the end of the 19th century in the Café de Paris in Monte Carlo when a young apprentice chef accidentally poured orange liqueur over the crêpes of a distinguished guest and flambéed them. His guest was none other than the Prince of Wales, the future King Edward VII, who was so enthusiastic about this dessert that he had it named »Suzette« after his companion.
Another story has it that crêpes were created for an actress from the Comédie-Française who lived in abject poverty and refined her daily pancakes with orange liqueur.
But no matter which story is true – it remains a recipe that combines simplicity and elegance: wafer-thin crêpes coated in a sauce made from butter, sugar, orange juice and Grand Marnier. And the moment when the flame flares up and the aroma unfolds is reminiscent of a time when food was not just satiety, but a feast for all the senses.
Ingredients
For the Crêpes::
-
125 g flour
-
2 eggs
-
250 ml milk
-
1 pinch of salt
-
1 tbsp sugar
-
Butter for frying
For the sauce:
-
50 g sugar
-
50 g butter
-
Juice of one orange
-
2-3 tbsp orange liqueur (e.g. Grand Marnier or Cointreau)
-
Optional: a little lemon zest
Step by step instructions
Step 1
Stir the crêpes ingredients into a smooth batter and leave to rest for 30 minutes.
Step 2
Fry thin crêpes in butter and keep warm.
Step 3
To make the sauce, melt the butter and sugar in a pan, add the orange juice and liqueur.
Step 4
Fold the crêpes twice (into small triangles), place in the sauce and leave to soak briefly.
Step 5
Pour over some additional Grand Marnier and flambé. Serve immediately!
More recipes
Cinnamon-vanilla-cardamom latte
Aromatic cinnamon, vanilla, and cardamom latte – a winter coffee drink with spices from around the world. Discover the cultural background of this modern coffee specialty on our blog and find a simple recipe for cozy moments filled with aroma and history.
Coffee wrong side up
A typical Austrian specialty. Because, according to Austrians, coffee with more milk than coffee is simply “wrong.”
The Seed cake
Seed Cake: A classic cake from Ireland and Great Britain with a long history. Learn about the history of this traditional spring cake, its symbolic meaning, and discover an authentic recipe from centuries past.
