Crêpes Suzette 1

Pasta dishes are always a good idea!

Crepes

Mix flour with salt, sugar and vanilla sugar, add milk. Add egg and egg yolk, homogenize well. Let the dough swell for about 20 minutes. Bake small, narrow crêpes in a frying pan.

Sauce

Remove the peel from the oranges, including the white skin. Cut slices from the skins.

Melt the sugar to a brown caramel, add the butter and mix well. Douse with the orange juice.

Serve

Fold the crêpes into triangles, place in the orange sauce and warm for 2 to 3 minutes. Warm the cognac and Grand Marnier, pour and flambé. Add the orange slices and heat. Put the crêpes on plates, pour the sauce over them.

Story

One story centers on a young Parisian seamstress with whom the future British King Edward Vii. – then still Prince of Wales – used to meet in a secretive restaurant. It was for this girl named Suzette that the chef is said to have invented crêpes with orange sauce.

The other story is about an actress named Suzette, who at the end of the last century took part in a comedy at the Comedie Francaise, in the course of which she had to eat a couple of omelets every night. Among Suzette’s admirers was the chef of the Marivaux restaurant (right next to the theater). He could no longer stand by and watch poor Suzette’s torment, so every evening he would prepare some omelets for the show.

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