How to Make Two Classic Dessert Crêpe Recipes
Crêpes Suzette and Crêpes Normande: Flaming Good French Pancakes
Jan 22, 2008
Unless you are afraid of fire, here are two dramatic presentations of crêpes, sweetened with fruit liqueur. Orange flavored Crêpes Suzette is classic Parisienne, while Crêpes Normande comes from the one region of France that produces more apple cider than wine, Normandy. Happily, some of the cider becomes Calvados.
Crêpes Suzette
Crêpes Suzette are possibly the world’s most famous iteration of crêpes, for years the staple of table-side flaming for many a French restaurant.
The origin of Crepe Suzette is in dispute. One colorful claim is made by Henri Charpentier, who was an assistant waiter in 1895, working the chafing dish at Monte Carlo’s Café in Paris. He was preparing a dessert for the Prince of Wales and his companion, whose first name was Suzette when the cordials accidentally caught fire. Henri thought it was a disaster, but he didn’t want to keep the prince waiting. So before he through the dessert out, he tasted it and was immediately captivated. So, apparently, was the prince, who asked Henri to name the dessert Crepe Suzette. Henri went on to own Henri's Restaurant in Lynbrook, New York. The prince went on to be King Edward VII of England.
- 4 Tbsp butter
- 3/8 cup superfine sugar
- Zest and juice of 1 orange
- Zest and juice of 1 lemon
- 3+3 Tbsp orange liqueur (Gran Marnier, Benedictine, Cointreau or Triple Sec)
- 3 Tbsp brandy or Cognac
- 12 crêpes (see recipe)
- Melt butter in a large skillet over medium-low heat. Stir in the sugar, zest and juice of the orange and lemon and 3 Tbsp of orange licqueur. Stir until the sugar is completely dissolved.
- One at a time, add each crêpe to the pan to coat it with the sauce. Fold the crêpe into a triangle and arrange each on the preheated serving platter. Keep them warm while you heat the brandy.
- In a small saucepan over medium flame, heat the brandy and the remainng 3 Tbsp of orange licqueur.
- When all is ready for service. Remove pan from the heat. Tilt the pan and carefully ignite the brandy with a match. Pour over the crêpes and serve immediately, garnished with orange segments if you like.
Crêpes Normande
Probably better known to many of us as the target of the Allies D-Day invasion, Normandy is also famous for tart apples and Calvados. The mealtime custom of trou normand, the Norman break, is a pause between meal courses during which diners quaff of a glassful of Calvados. The custom and is still observed in many homes and restaurants in Normandy.
- 1/4 cup melted butter, plus more for slathering
- 2 tart apples, peeled, cored, thinly sliced and tossed with
- Juice of 1 lemon
- 3 Tbsp sugar
- 8 crêpes (see recipe)
- 1/4 cup of apple brandy (Calvados)
- Melt butter in a large skillet over medium-low heat. Add the apples with their lemon juice and the sugar. Cook, stirring gently until the sugar is dissolved and the apple slices have just wilted.
- Place a crêpe On each of four warmed serving plates. Slather each with melted butter. Add a generous dollop of the apple mixture and top with another crêpe. Set aside and keep warm while you heat the liqueur.
- In a small saucepan over medium flame, heat the brandy. Remove pan from the heat. Tilt the pan and carefully ignite the brandy with a match. Pour over the crêpes and serve immediately.
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