By Katya Lyukum
Crepes Susette
5 steps
Prep:5minCook:5min
The dish was created out of a mistake made by a 14-year-old assistant waiter Henri Carpentier (1880-1961) 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 (1841-1910) of England.
According to Henri Charpentier, in own words from Life A La Henri – Being The Memories of Henri Charpentier:
“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.”
Source: 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.
Updated at: Thu, 17 Aug 2023 12:03:22 GMT
Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
49
High
Nutrition per serving
Calories685.1 kcal (34%)
Total Fat36.2 g (52%)
Carbs72.4 g (28%)
Sugars49 g (54%)
Protein4.4 g (9%)
Sodium203.2 mg (10%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
main
Step 1
Fold the crepes in half, and fold again to form a triangle. Prepare all ingredients.
for sauce
Step 2
Wash oranges with hot water and wipe dry. Using a peeler, peel the thinnest layer of zest and slice it into strips. Supreme an orange. Squeeze and reserve the juice.
Step 3
Combine sugar and orange juice in a large frying pan over high heat. Let the sugar dissolve, add orange zest, and cook until the zest is soft and the sauce becomes syrupy. Flambe with Grand Marnier.
Step 4
Melt butter in the sauce, stir and soak crepes in the simmering sauce. Flip them once or twice.
Step 5
Serve them hot with fresh orange slices and sauce.
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