Interesting Food Facts about Crepe Suzette
- 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.
- 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 Charpentier 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 the United Kingdom, whose guests included a beautiful French girl named Suzette.
- Different sources (like the Larousse Gastronomique) however doubt that Charpentier was serving the prince…
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