Well how about that, today May 6 is National Crêpes Suzette Day! So now everyone needs to either go out and order the infamous dish or make it at home tonight for a special dessert. Ummmmmm, right.
This is a typical French dessert, that was invented for the Brits!
French dessert Crêpes Suzette consists of fresh crêpes and sauce of butter, sugar, orange juice, zest and liquor like Grand Marnier or orange Curacao. The ingredients for the sauce are put on top of the crêpes and then served flambé. The ignition of crêpes makes the dramatic presentation (the dessert is usually made in front of the customer) and also results in evaporating of alcohol. I like adding fresh orange slices as a nice balance to the sauce.
Crêpes Suzette was invented by Henri Carpentier, head waiter at the Café de Paris in Monte-Carlo. He prepared a special crêpes at the tableside for the future King Edward VII. He flambéed crêpes, covered in sauce of orange juice, orange zest and orange liquor. The prince named the crêpes after his lady friend, Suzette.
I have actually made Crêpes Suzette once, and other than the flambé part with the Grand Marnier it wasn’t my favorite dessert. Give me a bowl of good ice cream any day.
I think making crêpes in the U.S. is sort of like making pasta in Italy. Even though homemade pasta is superb in every way, unless you live there and make it often it’s just not a dish you think about making from scratch on a daily basis.
Although I will give credit to my son Oliver who made both savory and sweet crêpes last year for a special Mother’s Day surprise. You’d think he had been doing it for years.
Here’s a recipe from the master Jacque Pepin, courtesy of Food & Wine, if you’re so inclined to actually try making your own.
And also here’s a link to a good quick look at how Crêpes Suzette came to be along with a recipe. Thanks to The Good Life France for the source. Happy Crêpes Suzette Day!