This is just one of those desserts that seem, on the page as on the plate, to be labor-intensive and tricky, but in fact are as simple to make as they are gratifying to eat. For one thing, you can make the crepes in advance; they could sit, piled between torn-off sheets of baking parchment and well wrapped in the refrigerator, for a good three days without coming to any harm. (Photo: Craig Lee for The New York Times)

This is just one of those desserts that seem, on the page as on the plate, to be labor-intensive and tricky, but in fact are as simple to make as they are gratifying to eat. For one thing, you can make the crepes in advance; they could sit, piled between torn-off sheets of baking parchment and well wrapped in the refrigerator, for a good three days without coming to any harm. (Photo: Craig Lee for The New York Times)

Ultimate Crêpes Suzette: Whip up the ultimate pancakes and Crêpes Suzette with Angela Nilsen's recipes

Ultimate Crêpes Suzette: Whip up the ultimate pancakes and Crêpes Suzette with Angela Nilsen's recipes

Classic crepe suzette drizzled with a zesty orange and cointreau sauce. Easy to make and simply delicious, find this Waitrose recipe for crepe suzette at waitrose.com/recipes

Classic crepe suzette drizzled with a zesty orange and cointreau sauce. Easy to make and simply delicious, find this Waitrose recipe for crepe suzette at waitrose.com/recipes

Crêpes Suzette - Credit for inventing crepes Suzette is claimed by French restaurateur Henri Charpentier, who in 1894, at age 14, while an assistant waiter, accidentally set a sauce aflame when serving dessert to the Prince of Wales. Once the fire subsided, the sauce was so delicious that the prince asked that the dish be named for a young girl in his entourage, Suzette. http://www.saveur.com/article/Recipes/Crepes-Suzette

Crêpes Suzette - Credit for inventing crepes Suzette is claimed by French restaurateur Henri Charpentier, who in 1894, at age 14, while an assistant waiter, accidentally set a sauce aflame when serving dessert to the Prince of Wales. Once the fire subsided, the sauce was so delicious that the prince asked that the dish be named for a young girl in his entourage, Suzette. http://www.saveur.com/article/Recipes/Crepes-Suzette

Classic crepes Suzette recipe.  The decadent, buttery orange sauce is amazing, and who doesn't love a dessert (or breakfast, or brunch) that you flambe?

Classic crepes Suzette recipe. The decadent, buttery orange sauce is amazing, and who doesn't love a dessert (or breakfast, or brunch) that you flambe?

Crepes Suzette with Vanilla Ice Cream and Orange Butter Sauce recipe from Tyler Florence via Food Network

Crepes Suzette with Vanilla Ice Cream and Orange Butter Sauce recipe from Tyler Florence via Food Network

CREPES SUZETTE. This is probably the queen of retro desserts and deservedly so. My version is a speeded-up and simplified one by virtue of using shop-bought crepes. But there is no need to feel this is a cop-out. For one, they can be incredibly good but, more pertinently, by the time they've been doused and soused, not to mention, flamed, the idea that you could discern their origins is laughable.

CREPES SUZETTE. This is probably the queen of retro desserts and deservedly so. My version is a speeded-up and simplified one by virtue of using shop-bought crepes. But there is no need to feel this is a cop-out. For one, they can be incredibly good but, more pertinently, by the time they've been doused and soused, not to mention, flamed, the idea that you could discern their origins is laughable.

You'll find all the French classics in this collection including dauphinoise potatoes, quiche lorraine and crepes suzette. There's also recipes from French chef royalty – Raymond Blanc and Michel Roux Jr.

You'll find all the French classics in this collection including dauphinoise potatoes, quiche lorraine and crepes suzette. There's also recipes from French chef royalty – Raymond Blanc and Michel Roux Jr.

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