A fine French culinary treat that came about totally by accident.
Crêpes Suzette is a classic French dessert that was created by accident in 1895.
A 14-year-old assistant waiter, Henri Charpentier, was preparing a dessert for the Prince of Wales (later King Edward VII) at the Café de Paris in Monte Carlo.
He accidentally set the crepes on fire while preparing them with Grand Marnier.
The prince loved the new dish and asked the young chef to name it after the young woman he was dining with, Suzette.
The dish became famous and is still enjoyed by all walks of French society today.
Before you start warming the stove, let’s make sure you have all the necessary cooking equipment on hand that will make cooking this traditional French dessert a breeze.
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Non-stick skillet or crepe pan
- Spatula
- Ladle (for pouring the batter)
- Saucepan
- Long match or kitchen torch (for flambéing)
- Tongs (to handle the crepes)
- Plate (to serve the crepes)
- Crepe spreader, or “Rateau” (optional).
A crepe pan is a good option for making crepes because it is usually smaller and flatter than a regular skillet, which allows for an even spread of the batter and better control of the thickness of the crepes. But a non-stick skillet can also work.
The crepe spreader is not necessary but it can help to spread the batter evenly in the pan and make the process a bit easier.
A saucepan will be needed to make the orange butter sauce, the long match or a kitchen torch to flambé the crepes, tongs to handle the crepes, and a plate to serve your finished dish.
Ingredients:
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- 1/2 cup orange juice
- 1/4 cup Grand Marnier (orange-flavored liqueur)
- 1/4 cup unsalted butter
- 2 tablespoons sugar
- Orange zest, for garnish
- Powdered sugar, for dusting
Instructions:
- In a mixing bowl, whisk together the flour, eggs, milk, water, sugar, vanilla extract, and salt.
- Stir in the 2 tablespoons of melted butter.
- Heat a non-stick skillet over medium heat.
- Pour 1/4 cup of the batter into the skillet and tilt the pan to spread the batter evenly.
- Cook the crepe for about 2 minutes on each side, or until golden brown.
- Repeat the process with the remaining batter.
- In a separate saucepan, mix together the orange juice, Grand Marnier, 1/4 cup of butter, and 2 tablespoons of sugar.
- Heat the mixture over low heat until the butter has melted and the sugar has dissolved.
- Place a crepe on a plate, and spoon some of the orange sauce over it. Fold the crepe in half, then in half again to form a triangle.
- Repeat the process with the remaining crepes and orange sauce.
- Carefully flambé the crepes by pouring a small amount of Grand Marnier over them and lighting it with a match. Be careful as the alcohol can flame up quickly, so make sure you use a long match or a kitchen torch.
- Once the flame dies out, sprinkle orange zest over the crepes and dust with powdered sugar.
- Serve and enjoy!
Crêpes Suzette is a classic French dessert.
While a bit elaborate, this recipe results in a delicate and delicious combination of flavors and textures.
Please note that flambéing can be dangerous and should be done with caution. Be sure to follow the instructions carefully and always use a long match or a kitchen torch.
Also, please be outgoing and share your Crêpe-making experiences in the comments along with pictures or videos that detail your process!