Crepes Suzette-Flambed Grand Marnier

Hello foodies,

This recipe is inspired from the south coast of France. Monaco is a beautiful place between France and Italy, often known for the grand prix F1 and the place of the rich and famous. What you may not know is that the Crepes suzette were invented there in Monte-Carlo in 1896.

Crepes originally from Brittany, are described as a thin, flat round pancake. It is traditionally made on a flat, round hot tray the we call “une Crepiere”. Let me tell you, it takes a fine art to make a crepe on one of theses hot flat tray. Crepes are sold in restaurant or corner shop. I recommend you find out yourself and sit in an old “Creperie” where the building has a soul and the smell take you on a journey.

The legend says that the Head chef of the “Grand Hotel” Mr. Auguste Escoffier was cooking for the future King Edourd the VII, prince of Wales.  The latest was in company of a lady named Suzanne Reichenberg. Chef Escoffier created the dish made of crepes cooked in a buttery caramel with “Mandarines” and flambed with Curacao. The Future king loved the dish and wanted to thank Chef Escoffier. The chef wanted to named the dish after Edouard the VII. However, the future king said “Thank you for the honour but I would rather you give it the name of this exquisite lady in my company”. The name of the dish was born “Crepes Suzette” ….

I am glad this happened and travel the centuries as it sounds much better than “Crepes King Edourd VII” hahahahah

To access the full recipe and video, click the link below:

The Origin of Crepes:

The story of the crepe started around the 12^th and 13^th century in Brittany. The crepe was made with buckwheat flour. Rich in fiber and protein grain, mixed with water was the beginning to create a batter. A bit like a flat bread. People used to cook it on a flat tray over a wood fire and a bit of butter.

In medieval times, peasants presented crepes to their feudal lords as a demonstration of loyalty. In the Breton town of Quimper they actually have a museum celebrating the history of crepes

It is only in the 20th century that the crepe, as we know it, found a lot more interest with the development of white flour (La farine de froment).

The crepe was brought to America in the 1930s by French Chef Henri Charpentier. He claimed to have been the one to create and serve the original “Crepe Suzette” to the future King Edward VII in Monte Carlo. While this point has been disputed, there is no denying that this classic dish and its delicious orange sauce soon became the staple feature of haute cuisine in America.

Crepe’s Legend & Superstition:

Crepes are not just an easy, cheap and delicious food. Crepes have a cultural significance and a dedicated day on the French calendar. French people Celebrate the national crepe day on the 2^nd of February. It is called “La chandeleur”.

Historically known as the Virgin Mary’s Blessing Day, in France is now known as le jour de la crepe (the day of crepe), and it has become a familial day of gathering, more than a religious celebration.  La Chandeleur (the return of the light), the date commemorates the winter’s decline and the coming light of the spring. Families gather and celebrate this moment with a meal of crepes (savoury and or sweet).

According to legend, and my mother is a big believer of that.  As a kid and even nowadays, you must hold a coin in your writing hand and a frying pan in your other, flip a crepe and it lands flat back on the pan, you will be prosperous all year.

Bon Appetit

Frenchy