Crêpe Suzette Recipe
In true French style, the famous Crêpe Suzette dessert with the delicious orange sauce is surrounded by legends and mystic as to how it was created and how it acquired its now famous name.
Legend goes that in 1896 the Prince of Wales (the future King Edward VII) was dining with a young lady named Suzette at Café de Paris in sunny Monte Carlo and he ordered hot pancakes. As fortune would have it the young pastry chef Henri Charpentier, who was in charge of preparing the dessert, accidentally spilt alcohol on his crêpe.
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Quick thinking saves the day & creates the famous pancake
In a fluster of what to do, his quick thinking saved the day by deciding to serve them anyway and presenting them as a 'special dish just for his Majesty' and in honour name it after him. The Prince however asked that the dish be named after Suzette - the rest is history as they say!
Others attribute the creation of the Crêpe Suzette to the legendary Auguste Escoffier, of the famed
Ritz Paris Hotel, and creator of the Peach Melba. However, in the recipe attributed to pastry chef Escoffier, the orange juice is replaced with mandarin juice and Grand Marnier is replaced with Curacao.
Now for the fun part - a recipe to make your own scrumptious Crêpe Suzettes.
Scrumptious Crêpe Suzette Recipe
An easy way to serve this dessert is to prepare the crêpes first and keep them warm at a very low temperature in the oven or off to one side to reheat with the sauce. Find our easy and delicious crêpe recipe here and sauce ingredients and recipe below.
Crêpe Suzette sauce ingredients and instructions
Juice of 2 oranges
Juice of 2 lemons
50g of icing or confectioners sugar
15cl Grand Marnier
125g butter cut into pieces
1. Place the sugar in a pan over a medium heat and melt gently until caramelised.
2. Squeeze the oranges and lemons.
3. Add the orange juice to the sugar and stir to blend.
4. Bring to the boil and when it is caramelised add the lemon juice.
5. Reduce the juice for a few minutes and then add the butter and mix until all is blended.
6. Add the Grand Marnier, bring to the boil and then carefully flambé the mixture.
7. Place a crêpe in the pan, turn it over and drench it in the juice. Fold it in half then in half again and pop onto a plate.
8. Repeat for all the pancakes, pouring over some of the juice on the plate.
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