crepes suzette
orange juice
granulated sugar
Grand Marnier
butter
Bake classic thin pancakes and place them folded in four on a
serving plate.
Melt a good knob of butter in a deep pan and add a few
tablespoons of granulated sugar. Let the butter bubble and
dissolve the sugar in it along with a squeeze of lemon juice.
I wanted to know where the name 'Suzette' comes from for
this pancake. Turns out there's a nice story attached to it.
It was in 1890 that the French cook Auguste Escoffier
offered this dessert to the Prince of Wales, who would
later become King Edward VII. When the prince learned
that Escoffier wanted to give the pancake his name, he
thanked him for the honour. He said give it the name of
my lady companion.
And let her name be 'Suzette' for sure. Nice story huh.
Pour a glass of orange juice into the pan, mix and reduce.
Continue to boil until the sauce becomes syrupy. Place the
pancakes in the pan and turn them over in the sauce.
Fill a flambé pan with Grand Marnier. Heat the liqueur and
flambé. Pour the pan over the pancakes. Turn them one more
time and put them on the plates.
On the plate. One or two pancakes, topped with the rest of
the sauce. Serve with a scoop of vanilla ice cream. Serve
immediately, of course.
crepes suzette
orange juice
granulated sugar
Grand Marnier
butter
I wanted to know where the name 'Suzette'
comes from for this pancake. Turns out
there's a nice story attached to it.
It was in 1890 that the French cook Auguste
Escoffier offered this dessert to the Prince
of Wales, who would later become King
Edward VII. When the prince learned that
Escoffier wanted to give the pancake his
name, he thanked him for the honour. He
said give it the name of my lady companion.
And let her name be 'Suzette' for sure. Nice
story huh.
Bake classic thin pancakes and place them
folded in four on a serving plate.
Melt a good knob of butter in a deep pan and
add a few tablespoons of granulated sugar. Let
the butter bubble and dissolve the sugar in it
along with a squeeze of lemon juice.
Pour a glass of orange juice into the pan, mix
and reduce. Continue to boil until the sauce
becomes syrupy. Place the pancakes in the pan
and turn them over in the sauce.
Fill a flambé pan with Grand Marnier. Heat the
liqueur and flambé. Pour the pan over the
pancakes. Turn them one more time and put
them on the plates.
On the plate. One or two pancakes, topped
with the rest of the sauce. Serve with a scoop of
vanilla ice cream. Serve immediately, of course.
