Dish · french
Crepes Suzette
Thin crepes folded into quarters and warmed in a sauce of butter, orange juice, and orange liqueur, sometimes flambeed with more liqueur right before serving. The sauce soaks into the folded crepes.
Where it comes from
The dish is often credited to a mishap at Monte Carlo's Cafe de Paris around 1895, where a sauce reportedly caught fire by accident, though the story is disputed and unconfirmed by any contemporary record. It became a dish restaurants prepared tableside regardless.
What cooks argue about
Flambeing is the technical fight, since igniting the liqueur adds a caramelized note but risks flare-ups, and some cooks skip the flame and just reduce the sauce on the stove instead.
Versions
Nobody has published a crepes suzette here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
all purpose flour
egg
butter
orange