Crêpe Suzette is a typical French France ( /ˈfræns/ or /ˈfrɑːns/; French pronunciation: [fʁɑ̃s]), officially the French Republic (French: République française, French pronunciation: [ʁepyblik fʁɑ̃sɛz]), is a country located in Western Europe, with several overseas islands and territories located on other continents. Metropolitan France extends from the Mediterranean dessert, consisting of a crêpe A crêpe is a type of very thin, cooked pancake usually made from wheat flour. The word, like the pancake itself, is of French origin, deriving from the Latin crispa, meaning "curled." While crêpes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France and it is considered a with a hot sauce of caramelized sugar, orange juice, lightly grated orange An orange—specifically, the sweet orange—is the citrus Citrus sinensis and its fruit. The orange is a hybrid of ancient cultivated origin, possibly between pomelo (Citrus maxima) and tangerine (Citrus reticulata). It is a small flowering tree growing to about 10 m tall with evergreen leaves, which are arranged alternately, of ovate shape with peel and liqueur A liqueur is an alcoholic beverage that has been flavored with fruit, herbs, nuts, spices, flowers, or cream and bottled with added sugar. Liqueurs are typically quite sweet; they are usually not aged for long but may have resting periods during their production to allow flavors to marry (usually Grand Marnier Grand Marnier is a liqueur created in 1880 by Alexandre Marnier-Lapostolle. It is a kind of triple sec, made from a blend of true cognacs and distilled essence of bitter orange. Grand Marnier is 40% alcohol (80 proof). It is produced in several varieties, most of which can be consumed "neat" as a digestif and can be used in mixed drinks) on top, which is subsequently flambéed.

Contents

Preparation

The most common way to make Crêpe Suzette is to pour liqueur A liqueur is an alcoholic beverage that has been flavored with fruit, herbs, nuts, spices, flowers, or cream and bottled with added sugar. Liqueurs are typically quite sweet; they are usually not aged for long but may have resting periods during their production to allow flavors to marry (usually Grand Marnier Grand Marnier is a liqueur created in 1880 by Alexandre Marnier-Lapostolle. It is a kind of triple sec, made from a blend of true cognacs and distilled essence of bitter orange. Grand Marnier is 40% alcohol (80 proof). It is produced in several varieties, most of which can be consumed "neat" as a digestif and can be used in mixed drinks) over a freshly cooked crêpe A crêpe is a type of very thin, cooked pancake usually made from wheat flour. The word, like the pancake itself, is of French origin, deriving from the Latin crispa, meaning "curled." While crêpes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France and it is considered a with sugar and light it. This will make the alcohol in the liqueur evaporate, resulting in a fairly thick, caramelised Caramelization is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor sauce. In a restaurant, a Crêpe Suzette is often prepared in a chafing dish in full view of the guests.

Origins

The origin of the dish and its name is somewhat disputed. One claim is that the dish 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 Edward VII was King of the United Kingdom and the British Dominions and Emperor of India from 22 January 1901 until his death on 6 May 1910. He was the first British monarch of the House of Saxe-Coburg-Gotha, which was renamed the House of Windsor by his son, George V of England, and his companion whose first name was Suzette.

This is told by Henri Charpentier himself in Life a la Henri, his autobiography[1], although later contradicted by the Larousse dictionary.

It was quite by accident as I worked in front of a chafing dish that the cordials caught fire. I thought It was ruined. The Prince and his friends were waiting. How could I begin all over? I tasted it. It was, I thought, the most delicious melody of sweet flavors I had ever tasted. I still think so. That accident of the flame was precisely what was needed to bring all those various instruments into one harmony of taste . . . He ate the pancakes with a fork; but he used a spoon to capture the remaining syrup. He asked me the name of that which he had eaten with so much relish. I told him it was to be called Crepes Princesse. He recognized that the pancake controlled the gender and that this was a compliment designed for him; but he protested with mock ferocity that there was a lady present. She was alert and rose to her feet and holding her little skirt wide with her hands she made him a curtsey. ‘Will you,’ said His Majesty, ‘change Crepes Princesse to Crepes Suzette?’ Thus was born and baptized this confection, one taste of which, I really believe, would reform a cannibal into a civilized gentleman. The next day I received a present from the Prince, a jeweled ring, a panama hat and a cane.

Different sources (like the Larousse Gastronomique) however doubt that Charpentier was serving the prince instead of the head waiter.

The dish was already a speciality of the French restaurant Marie's by 1898 (Paris Vécu, L.Daudet, 1929).

References in Popular Culture

See also

External links

Notes

^ Life A La Henri - Being The Memories of Henri Charpentier by Henri Charpentier and Boyden Sparkes, The Modern Library, New York, 2001 Paperback Edition. Originally published in 1934 by Simon & Schuster, Inc.

Categories: Belgian cuisine | French desserts

 

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Daisy Lane Cakes: Crepes Suzette and a Book Review
daisylanecakes.blogspot.com
Daisy Lane Cakes: Crepes Suzette and a Book Review

Jacque

2009-04-01 02:01:00

Now, onto the . crepes. . There weren't any recipes in "My Life in France", but I figured the recipes from "Mastering the Art of French Cooking" were fair game and couldn't resist trying the . Crepes Suzette. , a classic French dessert. ...

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Sun Jun 14 00:18:02 2009
Baked Alaska/Crepe Suzette - Flambeed?
Q. Has anyone made a Baked Alaska or Crepe Suzette's flambeed? I've always wanted to try it, and it scares me though. Any tips? Any suggestions for a newbie at this kind of thing? Should I even try it? If you don't have a real answer besides just a source, don't respond, I will thumbs down you. I want an answer. Not a suggestion to go somewhere else. I went HERE.
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A. Try food network.com
Answered by hope - Sun Mar 23 14:48:01 2008

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