Crêpes Suzette

Bistro Jeanty - Sarah Stierch - May 2018 05

Crêpes Suzette is a French dessert consisting of crêpes with beurre Suzette, a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier, orange Curaçao or Cointreau. It is served flambé.

History

The origin of Crêpes Suzette is surrounded by several legends, all of which involve some of the most famous personalities of the early 20th century. One popular story claims that the dish was accidentally invented by a 14-year-old assistant waiter, Henri Charpentier, in 1895 at the Café de Paris in Monte Carlo. He was preparing a dessert for the Prince of Wales, the future King Edward VII of the United Kingdom, and his companion, who, according to Charpentier, was named Suzette. This version of the story claims that the flames were a mistake, but the prince enjoyed the dish and requested it be named after his companion.

Another story suggests that the dish was named after French actress Suzanne Reichenberg (1853–1924), who performed under the stage name Suzette. In 1897, Reichenberg appeared in a play called "Crêpe Suzette," where her character was served the dish on stage.

Ingredients and Preparation

The basic ingredients for the crêpes include flour, eggs, milk, and a pinch of salt. The batter is made thin and poured into a hot pan, where it is cooked until golden on both sides.

The sauce for Crêpes Suzette is made by caramelizing sugar and butter in a pan, to which orange juice and zest are added. The sauce is then flambéed with Grand Marnier, orange Curaçao, or Cointreau. The prepared crêpes are soaked in the sauce and served hot.

Serving

Traditionally, Crêpes Suzette is prepared in a chafing dish in full view of the guests and served hot. The dramatic flambéing of the sauce just before serving adds to the allure of the dish, making it a favorite choice for a sophisticated dessert in fine dining establishments.

Cultural Significance

Crêpes Suzette represents the elegance and flair of French gastronomy. It has been featured in numerous films, books, and television shows, often symbolizing luxury and the art of fine dining. Despite its grand presentation, the dish is rooted in the simplicity of French country cooking, showcasing how basic ingredients can be transformed into an exquisite dessert.

See Also

• French cuisine
• Dessert
• Flambé
• Crepes

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