CREPE SUZETTE

                                                            CREPE SUZETTE

Crêpe Suzette is a French dessert consisting of a crêpe with beurre Suzette, a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier or orange Curaçao liqueur on top, prepared in a tableside performance, flambé.
It is one of the most popular dessert from france.

The origin of the dish and its name is disputed. One claim is that it was created from a mistake made by a fourteen-year-old assistant waiter Henri Charpentier in 1895 at the Maitre at Monte Carlo's Café de Paris.

1. Prepare pancakes following the classic recipe - see 'Goes well with'. Fold the pancakes into quarters.
2. Tip the caster sugar into a non-stick frying pan and set the pan over a low-medium heat. Allow the sugar to melt slowly without stirring and continue to cook until it becomes a deep amber-colored caramel.
3. Immediately slide the pan off the heat and add the orange juice – be careful as it may splatter and spit as it hits the hot caramel. Add the orange zest, lemon juice, the Grand Marnier and return the pan to a low heat to re-melt the caramel into the liquid.
4. Add the butter to the sauce in small pieces, bring to the boil and simmer gently until glossy and reduced slightly. Add the pancakes to the pan and warm through. Serve immediately.