The Crêpe Suzette is probably the most famous and dramatic version of the French crêpe. This exquisite dessert features a delicate, thin crêpe served with a rich sauce of caramelised sugar and butter, orange or mandarin juice and zest, and orange liqueur.
What makes this crêpe really special is the flambé technique: once the liqueur - such as Grand Marnier, Curaçao or Cointreau - has been added, the crêpe is flambéed in the pan, creating a delightful aroma and spectacle. A scoop of vanilla ice cream and a sprinkling of roasted almonds complete the dish.
The origins of the crêpe suzette are uncertain and there are many stories about its invention. The most popular story takes place on 31 January 1896. The future King Edward VII of England was visiting the famous Café de Paris in Monte Carlo. A young apprentice chef named Henri Charpentier accidentally spilled orange liqueur, which caught fire.
Quickly improvising, Charpentier served the dish as a flambé creation. The prince liked it so much that he named it after a lady in his party - Suzette.
Another version says that Suzette was a local actress or seamstress who dined with the prince. Yet another tells of a stage actress who had to eat pancakes during a play, and a sympathetic chef created a special crêpe in her honour.
Whichever story you believe, one thing is certain: The crêpe suzette remains a timeless French dessert, full of flavour and charm.