The Crepe Suzette is one of the most famous desserts in the world – but what makes it so special?
It could be down to the Crepe Suzette’s dramatic presentation, served literally on fire. Or the delicious combination of sugar, butter, zest, tangy orange juice and, of course, Grand Marnier, that makes up the tasty “beurre Suzette” sauce.
Whatever the reason for its fame, the Crepe Suzette will undoubtedly always be a favourite among French food connoisseurs and dessert lovers alike.
Created in Paris in 1895, the Suzette is somewhat of an old-fashioned dish.
Traditionally, it consists of a crepe (or two) along with a sauce, containing:
The Crepe Suzette is served flambé. Flambé, which is French for “flamed”, is a cooking technique where chefs add alcohol to a very hot pan, causing a burst of flames.
The flames occur from the combustion of alcohol – and when all of the alcohol has been burned off, the flames die down.
Because there’s not a lot of alcohol added to the dish, the flames only last a few moments. The effect is magical and very entertaining to watch!
There are quite a few different stories about the origin of the crepe suzette as well as who Suzette actually was – though all stories seem to originate in the late 1890’s. Here are some of the most popular tales:
The Four Frogs chefs have created a more modern version of this French classic, using fresh orange segment, candied orange zest, orange caramel and flambée with Grand Marnier.
We offer the Crepe Suzette as a special in addition to our current day-to-day menu, and it’s always the most popular dish on offer when it features. When it’s not on our menu, don’t despair – we always have a variety of flambé crepes on offer as regular menu items at both Four Frogs Creperie Mosman and Four Frogs Creperie Randwick.
Gateway, 1 Alfred St
Sydney NSW 2000
(02) 9241 2277