This delicious and impressive French dessert was actually an accident. Created out of a mistake made by a fourteen 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. Preparing the meal, the chafing dish of cordials caught fire. No time to start over, he tasted the dish and found the flavor delightful --- the flame was just the thing to bring all the flavors perfectly together ... the Prince and guests were impressed and Henri named the dish after the Princess. Times do not reflect time to make vanilla sugar or orange & lemon zests. (note: vanilla sugar may also be purchased)
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- 4 eggs
- 3 tablespoons all-purpose flour
- 3 tablespoons milk
- 1 pinch salt
- 1 tablespoon water
- 2 tablespoons butter
- orange zest, thin strips, for garnish
Vanilla Sugar Ingredients (use 2 tablespoons)
- 1(Optional orange & lemon zests for sauce)At least a day or two before making Crepes suzette, slice a thin piece form the outer rind of an orange, large enough to cover the ball of your thumb, and a smaller piece of lemon rind. Cut both into thin strips, add to 2 tablespoons of vanilla sugar, cover and put away until the sugar absorbs the flavoring oils.
- 2To make the vanilla sugar:.
- 3In a glass container, place the sugar and the vanilla bean, cover the container tightly. Set mixture aside (the sugar will be sufficiently scented with vanilla to be used in a week or so). Vanilla sugar will keep indefinitely in an airtight container at room temperature (do not need refrigerate). Replenish sugar as it is used. The vanilla bean is good as long as it is fragrant.
- 4To make the crepes:.
- 5Stir the eggs, flour, milk, salt, and water to the consistency of olive oil, or until it will pour back silently and smoothly from a foot or more above the mixing bowl (batter which should have the consistency of light cream, just thick enough to coat a wooden spoon). NOTE: A blender or food processor may also be used for the mixing.
- 6Heat in a frying pan or crepe pan with 2 tablespoons of butter.
- 7Pour in enough batter to cover the bottom of the pan. Move the pan to spread the batter thinly, and keep it moving.
- 8After one minute, turn the pancake upside down, then turn it again, until it is nicely browned.
- 9Fold the crepe in half, and fold again to form a triangle.
- 10Proceed to make the remaining crepes, adding butter to the pan only if the crepes begin to stick.
- 11To make the sauce, melt the butter in a large frying pan.
- 12When it begins to bubble, pour in 3 ounces of the blended liqueurs.
- 13When the mixture is warm, carefully flame the liqueurs.
- 14When the fire goes out, add the vanilla sugar mixture (sugar, lemon, and orange peel).
- 15Plunge the folded crepes/pancakes into the warm sauce.
- 16Turn them, and add the remaining 2 ounces of blended liqueurs.
- 17When the fire dies down again, they are ready to serve.
- 18Garnish with thin strips of orange zest.
- 19Serve three crepes per portion. Spoon a little of the remaining sauce over each serving.
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Nutritional Facts for French Crepes Suzette
Serving Size: 1 (206 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 742.6
- Calories from Fat 307
- Total Fat 34.2 g
- Saturated Fat 20.0 g
- Cholesterol 289.3 mg
- Sodium 318.8 mg
- Total Carbohydrate 105.2 g
- Dietary Fiber 0.1 g
- Sugars 100.3 g
- Protein 7.5 g
The following items or measurements are not included: