Crêpe Suzette

Crêpe Suzette is a French dessert consisting of a crêpe with beurre Suzette, a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier or orange Curaçao liqueur on top, served flambé.

History

The origin of the dish and its name is disputed. One claim is that it was created out of a mistake made by a fourteen-year-old assistant waiter Henri Charpentier in 1895 at the Maitre at Monte Carlo's Café de Paris. He was preparing a dessert for the Prince of Wales, the future King Edward VII (1841–1910) of the United Kingdom, whose guests included a beautiful French girl named Suzette.

Preparation

The most common way to make Crêpe Suzette is to prepare the crêpes and then pour the Suzette sauce on top. The sauce is made from sugar, butter, orange juice, and zest, which is cooked until it caramelizes. After the sauce is poured on the crêpes, the dish is served flambé. This means that alcohol (usually Grand Marnier) is added to the dish and then set on fire. The flames caramelise the sugar and create a delicious and impressive dessert.

Variations

There are many variations of the dish all over the world. In France, it is often served with whipped cream or ice cream. In the United States, it may be topped with powdered sugar, fruit, or syrup. Some variations even include different types of alcohol like cognac or rum.

In popular culture

Crêpe Suzette has been featured in many movies, TV shows, and books, often as a symbol of sophistication and elegance. It is also a popular dish in high-end French restaurants around the world.

See also

• Crêpe
• French cuisine
• Flambé
• Grand Marnier

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