Bon Appétit · 01
What Goes Up…
The Curious Bite
Who was Suzette?
Delicate crêpes, butter, citrus and a splash of orange liqueur. Sweet, fragrant and utterly irresistible. Born in French cuisine, crêpes Suzette have been tempting diners for well over a century.
But who was Suzette, and what did she do to deserve such a delicious tribute?
One famous story takes us to Monte Carlo, where a young chef is said to have accidentally set the liqueur alight while preparing dessert for the Prince of Wales. The prince loved the result and, according to the tale, asked for it to be named after a girl in his party: Suzette.
Another story gives the honour to French actress Suzanne Reichenberg, linking the dessert to crêpes served during a theatrical performance.
Was Suzette a sweetheart? Or a little temptress, just like this irresistible dessert? The stories leave plenty of room for imagination… but her identity remains open to debate.
And those flames? Here comes a little surprise. Auguste Escoffier, one of the great chefs who helped shape classical French cooking, recorded a version with mandarin and curaçao, without flambéing.
Truffle’s verdict
Truffle, meanwhile, has a more pressing question:
“Fascinating. But when does it land on my plate?”
Fancy a taste?
Crêpes Suzette
A modern take on the French classic.
Homemade crêpes in a warm orange and butter sauce, finished with orange liqueur and a brandy flambé.
Serves 2
- Preparation: approximately 15 minutes
- Resting: 30 minutes
- Cooking: approximately 25 minutes
Read the recipe
For the crêpes
- 125 g plain flour
- 2 small eggs (or 75 g weighed without shells)
- 100 ml milk
- 125 ml water
- 25 g unsalted butter, melted and cooled slightly
- A little extra butter for the pan
For the orange sauce
- 60 g unsalted butter
- 60 g caster sugar
- Zest of ½ washed orange, finely grated or cut into very thin strips, avoiding the white pith
- 60 ml freshly squeezed orange juice
- 1 tablespoon orange liqueur, such as Grand Marnier or Cointreau
- 1 tablespoon brandy, for the flambé
1. Make the batter
Sift the flour into a bowl and make a well in the centre. Add the beaten egg and gradually whisk in the milk and water, drawing in the flour until the batter is smooth. Stir in the melted butter.
Cover and leave to rest for 30 minutes.
2. Cook the crêpes
Heat a lightly buttered, approximately 20 cm non-stick frying pan over medium heat.
Stir the batter, then pour a small ladleful into the pan, tilting it immediately to coat the base in a thin layer.
Cook until the surface has set and the underside is lightly golden. Turn with a spatula and briefly cook the other side.
Repeat with the remaining batter, lightly greasing the pan as needed. Stack the cooked crêpes on a plate and cover to keep warm.
3. Prepare the orange sauce
In a large frying pan, gently heat the butter, sugar, orange zest, orange juice and orange liqueur. Stir until the sugar dissolves, then simmer gently for about 2 minutes.
4. Coat and fold
Reduce the heat. Place each crêpe in the sauce, coat both sides, then fold it in half and in half again to form a triangle.
Move the folded crêpes to the side of the pan as you work. If the pan becomes crowded, work in batches.
5. Flambé
Turn off the extractor fan and remove the pan from the heat. Add the brandy from a small, premeasured container, never directly from the bottle.
With the pan clear of overhead cupboards and other flammable materials, carefully ignite the sauce using a long lighter, keeping your face and hands back. Keep a close-fitting metal lid beside you to cover the pan if needed.
Allow the flames to die down. If you prefer, skip the brandy and flambé altogether.
6. Serve
Arrange the warm crêpes on warmed plates and spoon over the orange sauce. Serve immediately.
Mimma’s notes
Like many classics, crêpes Suzette have many variations, from rich citrus butter with just a little juice to more generous orange sauces, with or without zest and caramelised sugar. Whichever version you choose, it all starts with a good batter, making thin, tender crêpes that hold together beautifully in the sauce.
The Quick KAT
Making crêpes? Cook a few extra and freeze them for next time. Let them cool, separate them with baking paper and store in an airtight freezer container. Defrost before warming gently in the orange sauce.
Shop-bought crêpes are another handy shortcut. Their texture can be softer than the homemade ones in this recipe, so keep their time in the sauce brief: just long enough to warm through, before they turn soggy or start to fall apart.
To save another little step, skip the orange zest and use shop-bought freshly squeezed orange juice.
Did this story make you smile?