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.
Nobody has published a crepes suzette recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.