One of the most luxurious classic desserts is crepes Suzette. This spectacular dessert is invented by accident at the Café de Paris in Monte Carlo. Bertie ordered for the dessert pancakes with orange. While cooking it, chafing cordials in the dish caught fire. Charpentier, kitchen boy, thought crepes were ruined. The Prince and his friends were waiting. We can only imagine the stress and pressure such a young boy experienced. He knew, he couldn’t begin it all over. He took a risk and served it.
Luckily, Edward VII loved it, and a new dessert was born as Crêpes Princesse.
Luckily, Edward VII loved it, and a new dessert was born as Crêpes Princesse. According his own recount in his biography, Charpentier was asked to change the name Crêpes Princesse to Crêpes Suzette in honour of a lovely lady king had that evening as a dining guest.
It’s a spectacular show and it tastes heavenly.
This delicious dessert is made from delicate crepes, bubbled in caramel and flambéed in booze. In many fashionable restaurants, dessert is prepared at tableside, cooked by a waiter at a gleaming silver trolley. It’s a spectacular show and it tastes heavenly.
Beurre Suzette - caramelized sugar and butter - Melt the butter, then remove from the heat, beat in the Cointreau and Grand Marnier, champagne, orange zest and juice, and leave till the last minute.
Boil the milk with the vanilla pod and cool to room temp. Make pancakes smooth dough with the eggs, sugar, flour, and milk. It is easier to fry if you leave the batter for a few hours in the fridge to thicken.
Cook thin crêpes in a hot frying pan. When done, dust with icing sugar. Warm the sauce, fold the crêpes and let them swim in it. Sprinkle with icing sugar, flame with brandy, decorate and serve.