La Crêpe Suzette, the story of a sweet mistake – Italian Cuisine

La Crêpe Suzette, the story of a sweet mistake


A very lucky mistake, but certainly delicious. What is that? There Crepe Suzette, this is how the famous French crepe with the secret ingredient was baptized: the liquor.

Born within the the principality of Monaco, as well as having its own princely origin its story is truly bizarre. In fact, it is said that these crepes were born by mistake in 1896, at Café de Paris of Montecarlo, from Henry Charpentier assistant of Auguste Escoffier, the greatest chef of the time. It seems that Charpentier had been entrusted with the important task of preparing a crepe for Eduardo VIII, Prince of Galles. The strong emotion made Henry a bit clumsy enough to accidentally drop some liqueur into the pan of crepes which naturally ignited in contact with the gas. From this mistake, which, however, we can consider almost miraculous, an amazing dessert was born which Henry also served to the prince. Charpentier's Lecrêpe appealed to Eduardo VIII so much that he even did not hesitate to ask for an encore. Thus the Charpentier crêpes took the name of Suzette, in honor of daughter of a friend of the prince who was at the table with him.

As they say, not all evils come to harm, indeed, in this case a masterpiece has been created: a delicious and refined dessert, ideal to offer even after a formal dinner, or simply to indulge in a moment of unique sweetness. A classic French crepe served with a caramelized butter and sugar sauce, orange zest and lemon juice, with the final addition of the "secret and amazing" ingredient: Il Grand Marnier, liqueur used to make flambé, born in 1880 and composed of various Cognac, essences of orange and other ingredients.

For the French, crêpe has always been a symbol of alliance and friendship, a sweet pride for the French patisseries. It is the afternoon snack shared with the best friend, it is the reward after a long walk, it is the sweet that you prepare with love for your boyfriend on Sunday morning. It also seems that there is a nice custom in the days of Candlemas he was born in Shrove Tuesday of Carnival to make a wish while the crepes are turned, just as if they were a food full of hope and that gives so much affection. Have you ever tried?

IT TAKES WRIST

But do you know that there are precise rules for preparing them? Keep in mind the "canonical" flight crêpe, which floats elegantly in the air and then falls back into the pan. You have understood? Here: the secret is the precise movement of the wrist. It is easy to learn, but beware, it does not go wrong with the measures. The crepe should rise at least six inches from the pan. The trick for a successful insured

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