Crêpe Suzette
From Wikipedia, the free encyclopedia
Crêpe Suzette is a typical French and Belgian dessert, consisting of a crêpe with a hot sauce of caramelised sugar, orange juice, lightly grated orange peel and liqueur (usually Grand Marnier) on top, which is subsequently lit.
Contents |
[edit] Preparation
The most common way to make Crêpe Suzette is to pour liqueur (usually Grand Marnier) over a freshly cooked crêpe with sugar and light it. This will make the alcohol in the liqueur evaporate, resulting in a fairly thick, caramelised sauce. In a restaurant, a Crêpe Suzette is often prepared in a chafing dish in full view of the guests.
[edit] 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 Carpentier 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 of England, and his companion whose first name was Suzette.
This is told by Henri Charpentier himself in Life a la Henri, his autobiography, 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 I 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 every 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 shirt 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.
In fact the dish was a speciality of the french restaurant Marie's in 1898 (Paris Vécu, L.Daudet, 1929).
[edit] See also
[edit] External links
[edit] 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.
