The origins are disputed. One story tells of an assistant waiter at Le Maître at Monte Carlo de Paris. According to his account, he accidentally set the dish aflame, but the Prince liked it, and asked its name: “Crêpes Princesse,” the waiter said. To which the Prince replied that it should be named for the young and beautiful French girl, Suzette, at his table.
The other version is that it is named for Suzanne Reichenberg, a French actress in the
Comédie Française, who worked under the nom de théâtre Suzette. In a particular show, she had to make crêpes on stage, and Monsieur Joseph, owner of Restaurant Marivaux, provided the crêpes. He opted to flambé them to attract the attention of the audience. (Source: the actual Wikipedia, not Markipedia…)
But when did you first hear of this wonderful dish, always prepared table-side?
For me, it was the theme song from The Patty Duke Show. And it referred to her cousin, Cathy, who “adores a minuet, the Ballet Russe and Crêpes Suzette,” while “Patty love to Rock n’ Roll, a hot dog makes her lose control…”
I never had them in a restaurant – or at home – until Mark and I were at dinner for our 20th anniversary. We went to Le Rendezvous, a very traditional French restaurant here in Tucson. And I have to say, theirs were way too sweet for us, and way too buttery.
Yeah, it’s hard to believe I ever uttered/typed those words, but there you have it.
As is often the case when I am disappointed in a restaurant dish, I take things into my own hands and kitchen.
Wikipedia tells us that the traditional cordials used for Crêpes Suzette are Grand Marnier
or orange Curaçao. I went astray and opted to use cognac. And less sugar and less butter.
I was not disappointed. I fact, I love this dessert now. And it pairs so well with an eau de vie – one of my favorites is from Domaines Ott: Vieux Marc Rosé. You can read about it HERE, and my review and pairing notes are also on the Provence WineZine.
A note about the pyrotechnics… Some alcohols flame more than others. Just like people. Be very careful. Cognac really flares up and actually hit our ceiling. Next time I might cook the alcohol off a bit more before flambéing.
By the way, the flambéing is important to caramelize the sugars properly, so don’t skip it. Just be careful. I also suggest using a stick lighter or long match, rather than trying to catch a flame from your gas burner. For a novice, that is just a conflagration waiting to happen.
Happy torching!
Crêpes Suzette
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Jill
July 4, 2015 at 4:02 pmA perfect dessert for Bastille Day…oh la la….
Cocoa & Lavender
July 4, 2015 at 4:14 pmTrue, Jill – and ironic that it posted on the 4th of July instead of the 14th!!
John | heneedsfood
July 4, 2015 at 9:52 pmI do love a bit of flame action now and again. I think I was an early teen when I first heard of crêpes suzette, and was taught how to make it in my first year of cooking college. I still remember a fellow student singed her eyebrows!
Paola
July 5, 2015 at 10:16 amI love this post – the gorgeous plate you have served the crepes on and the way you have linked it in to Patty Duke!! really cool
Cocoa & Lavender
July 6, 2015 at 6:46 amThanks, Paola! The elegance of the plate and link to Payy Duke are almost a contradiction, aren't they? But it was fun remember that is where I first heard of them!
Anonymous
July 5, 2015 at 2:19 pmBeautiful! I'm with you – there's no reason for this dish to be too sweet or greasy. yuck. But your look perfect!
Cocoa & Lavender
July 6, 2015 at 6:48 amMimi – I am all for butter and sugar (they are two of the five major food groups, after all…) but this dish needs subtlety! Thanks for your kind comment!
Nicole - RieglPalate.com
July 5, 2015 at 2:58 pmDavid – Great food history lesson. Ed loves anything he can light on fire. Thanks for sharing.
Cocoa & Lavender
July 6, 2015 at 6:49 amHave you gotten Ed a blow torch for his birthday yet, Nicole? Sounds like it coul deb beneficial to you, too!
Liz (Good Things)
July 5, 2015 at 3:55 pmAn interesting post, David… I have not had these for years! xx
Cocoa & Lavender
July 6, 2015 at 6:50 amMaybe you need to create a good GF crêpe, Liz! That would be a great thing for everyone!
Sippity Sup
July 5, 2015 at 11:41 pmMy mother called any kind of sweet Crêpes (flame or no) Crêpes Suzette and she'd be pleased with yours. GREG
Cocoa & Lavender
July 6, 2015 at 6:51 amThanks, Greg! I would happily make them for your mother!
Unknown
July 6, 2015 at 5:51 amMmmmm, love crepes! Can't do the suzettes because of the alcohol but I've had other non boozy ones. There's no reason for anything to be too sweet or too greasy, and I find many restaurants really over do it.
On a different note, I was getting worried, hadn't heard from you last week or on FB. I figured you were travelling and/or busy. Hope you're well. xx
Cocoa & Lavender
July 6, 2015 at 6:41 amHi Nazneen! This dish would be great without the alcohol! Just getting a good, not-too-sweet orange sauce is what it needs!
Provence WineZine
July 6, 2015 at 9:01 amI can confirm that this recipe is delicious. Just a few days ago I ordered them in Lourmarin ( small village in Provence) and while they were very good, they were not as tasty aa yours at all! I love the pairing with the Domaine Ott Marc, too! Finally, loved the Patty Duke clip!
Cocoa & Lavender
July 6, 2015 at 9:18 amSusan – I hate to be immodest (but here goes…) . I like my version best, too! The Patty Duke clip brought back lots of memories!
dedy oktavianus
July 6, 2015 at 3:23 pmperfect way to starting a day!!!
lovin your photographs, very inspirational…
Cocoa & Lavender
July 7, 2015 at 6:35 amThanks, Dedy! I'd use these to start or end my day! Even in the middle!
Cheri Savory Spoon
July 6, 2015 at 7:32 pmWhen i see your post come across my email and read the title I am always excited about what you are going to blog about next. Your never quite sure until you see the photos and start reading the text. Great writing. These look delicious!
Cocoa & Lavender
July 7, 2015 at 6:37 amThanks, Cheri! I have a lot of fun with the titles – and hope they do entice (rather than turn away) readers! My highest readership from any post was, I think, due to the title: A French Tart… I have a feeling many people found me for all the wrong reasons! 🙂
Cali @ Cali's Cuisine
July 7, 2015 at 12:28 pmA fitting post for 4th of July!
I am somewhat embarrassed to admit that I have not tried Crepes Suzette – although I am a huge fan of crepes. You have made this look like a lot of fun. I with have to give this a whirl at some point – with a fire extinguisher nearby!
Cocoa & Lavender
July 7, 2015 at 7:27 pmThe fire extinguisher is definitely a good idea if you have low ceilings!
I Wilkerson
July 7, 2015 at 4:10 pmI remember the old Patty Duke show song! I first remember Crepes Suzette discussed in French classes, but despite eating crepes in many forms, don't think I've ever had them. Fun post!
Cocoa & Lavender
July 7, 2015 at 7:29 pmThanks, Inger! I'm glad someone else remembers the Patty Duke Show! You should try the Crêpes Suzette, especially if you are a crêpe fan!
Christina | Christina's Cucina
July 7, 2015 at 5:08 pmI think I had these when I was a little girl in Scotland as my mother would make them, but haven't had them since! What a sin!
OMG, I cannot believe the flames hit your ceiling! That must have been a scary moment! You've made me want these now, but I have so much to do, how can I justify kitchen pyrotechnics? 😉
Cocoa & Lavender
July 7, 2015 at 7:32 pmYou can always justify pyrotechnics, Christine!
Karen (Back Road Journal)
July 7, 2015 at 7:16 pmIt has been way to many years since I have had this lovely dessert. I agree with you that desserts at restaurants can definitely be way to sweet…yours sounds wonderful.
Cocoa & Lavender
July 7, 2015 at 7:33 pmThanks, Karen – I think restaurant desserts, in general, are too sweet! Hope all is going well with the house sale!
Colette (Coco)
July 7, 2015 at 8:58 pmDad makes amazing crepes suzette, but hasn't made any in years. I'm going to give him your recipe as a subtle suggestion.
YUM!! xo
Cocoa & Lavender
July 8, 2015 at 3:56 pmHe definitely needs a hint, Colette! Hope you can convince him soon!
Cathleen | My Culinary Mission
July 9, 2015 at 12:06 amI have never had Crêpes Suzettes. They look and sound sublime.
The flames actually hit the ceiling!?!! Yikes! Love all your photos as usual, especially the picture of the butter, sugar, and zest!
Cocoa & Lavender
July 9, 2015 at 5:25 amI should say that the ceiling over our stove is s bit lower than average but, yes, they hit the ceiling! You should try them, Cathleen! And thanks for the nice compliment on the photos!
Nuts about food
July 10, 2015 at 10:26 amI remember eating those when I was a child: French restaurants were all the rage in NY at the time; I also seem to remember my mother making them at home sometimes, although that seems unlikely somehow… must enquire. Haven't had them since, but I'm sure I would probably be much more excited about those flavors now then when I was a child! Yours are beautiful.
Cocoa & Lavender
July 11, 2015 at 7:05 amThanks, Fiona. I hope you get to try them!
Valentina
July 14, 2015 at 6:50 amYour posts just get more and more gorgeous, David! The zest, the flame, it's all just so dramatic and stunning.
Cocoa & Lavender
July 14, 2015 at 10:17 pmYou are so sweet, Valentina! I am definitely having fun!