Citizens – our week-long journey through France continues. 🙂
The famous dessert of Crêpes Suzette was first created by the chef Henry Charpentier, but its true origins remain shrouded in mystery.
The most popular tale has it that Charpentier devised the dish to honor a beautiful but otherwise unknown woman named Suzette who accompanied Edward, Prince of Wales, to a dinner party at the Cafe de Paris in Monte Carlo.
This is almost certainly a tall tale, as about ten years after the invention of the dish, Edward finally sampled it at London’s Savoy Hotel and commented that “a single taste would reform a cannibal into a civilized gentleman.”
High praise indeed!
Other alternative (and probably equally false) origins have been suggested, but regardless of its genesis, everyone can agree on one basic fact:
Flaming desserts are cool. 😉
While this may be considered something of a food cliché, evoking the dreaded image of “Continental Restaurants” from your childhood, the truth is that Crêpes Suzette deserves to be among the classic dessert recipes of all time!
It has thin Crêpes flavored delicately with orange, a sauce redolent of oranges and cherry with a hint of vanilla to tantalize the nostrils as you bring that first bite to your lips, to be savored, reverently.
Plus, it’s on fire. 😉
Joking aside, this dessert deserves to be made with all the pomp and circumstance demanded by tradition – but it really isn’t that hard to make at home!
The best recipe I’ve ever found for this dessert is from the esteemed food writer Daniel Rogov, restaurant and wine critic from the Israeli newspaper Ha’aretz.
I’ve made two minor adjustments to his recipe to suit my own personal taste: I’ve added a touch of lime zest and a soupçon of St. Germaine elderflower liqueur for its fantastic aroma. Feel free to omit both if you prefer Rogov’s deservedly classic recipe!
Keep a fire extinguisher at the ready and unleash your sweet-toothed inner pyromaniac, Citizens!
Battle on – The GeneralissimoPrint
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