Crepes Suzette, an iconic dessert of French cuisine, combines the simplicity of crepes with a refined citrus sauce and liqueur. During this winter season, when citrus fruits are at their best, this sweet delight naturally finds its way onto our tables. Let’s explore the fascinating history of this dessert, its traditional recipe, and some tips for achieving success at home.
A Disputed Origin Story
The origin of Crepes Suzette is surrounded by several legends, each adding a touch of mystery. One of the most widely circulated versions credits the creation of this dessert to a young apprentice named Henri Charpentier, who, in 1895, accidentally flambéed a sauce intended for the Prince of Wales, the future King Edward VII. Enchanted by the result, the prince suggested naming this new creation “Crepes Suzette” in honor of a young woman present that day.
Another hypothesis mentions the famous chef Auguste Escoffier, who allegedly created this recipe in 1890 while working at the Savoy Hotel in London. He prepared crepes flavored with curaçao for the Prince of Wales, naming them “Crepes Suzette” in tribute to the actress Suzanne Reichenberg, known by her stage name Suzette.
Finally, some credit this dessert to Monsieur Joseph, the pastry chef of the Parisian restaurant Le Marivaux, who in 1897 supposedly crafted this specialty for the Comédie-Française, where Suzanne Reichenberg was performing.
Ingredients That Make A Difference
The magic of Crepes Suzette lies in their sauce, known as “beurre Suzette”. This preparation combines butter, caramelized sugar, orange or tangerine juice, citrus zest, and a liqueur such as Grand Marnier, curaçao, or Cointreau. This mix creates a perfect harmony of sweet, tangy, and aromatic flavors, elevating the simplicity of the crepe.
Traditional Recipe Step By Step
To make authentic Crepes Suzette, follow these steps:
- Prepare the crepe batter: In a mixing bowl, combine 250 g of flour with 3 eggs, 50 cl of milk, 40 g of sugar, and a pinch of salt. Add 2 tablespoons of orange liqueur (such as curaçao) and 25 g of melted butter. Let the batter rest for about 2 hours.
- Cook the crepes: Heat a lightly buttered skillet and pour in a ladle of batter to form a thin crepe. Cook each side until golden brown. Repeat until all the batter is used.
- Prepare the beurre Suzette: In a saucepan, mix 60 g of softened butter with 60 g of sugar, the juice and zest of 4 tangerines, and 2 tablespoons of orange liqueur. Gently heat until a smooth sauce is obtained.
- Assembly: Fold each crepe into quarters and place them in the saucepan with the beurre Suzette. Allow them to soak in the sauce for a few minutes over low heat.
- Flambéing (optional): Although the original recipe does not include flambéing, for a spectacular touch, you can add a bit more liqueur to the pan and ignite it just before serving.
Tips For A Successful Tasting
- Choice of citrus: Opt for untreated oranges or tangerines to get aromatic zests.
- Liqueur: Grand Marnier is commonly used, but curaçao or Cointreau also offer interesting flavors.
- Flambéing: If you choose to flambé, ensure the sauce is hot and use liqueur at room temperature to facilitate ignition.
A Gourmand Tradition To Rediscover
Crepes Suzette are perfect for celebrating Candlemas or for concluding a festive meal. Their preparation, combining simplicity and refinement, will delight your guests and bring a touch of warmth to this season. So why not succumb to the temptation and prepare this iconic dessert at home?
