Here are today’s five food finds about Crepe Suzette:
- The most common way to make Crêpe Suzette is to pour liqueur (usually Grand Marnier) over a freshly-cooked crêpe with sugar and light it.
- This will make the alcohol in the liqueur evaporate, resulting in a fairly thick, caramelised sauce. In a restaurant, a Crêpe Suzette is often prepared in a chafing dish in full view of the guests.
- The origin of the dish and its name is somewhat disputed. One claim is that the dish was created out of a mistake made by a fourteen year-old assistant waiter Henri Charpentier in 1895 at the Maitre at Monte Carlo’s Café de Paris. He was preparing a dessert for the Prince of Wales, the future King Edward VII of the United Kingdom, whose guests included a beautiful French girl named Suzette.
- Different sources (like the Larousse Gastronomique) however doubt that Charpentier was serving the prince instead of the head waiter because he would have been too young.
- The other claim states Crêpes Suzette was named in honor of French actress Suzanne Reichenberg (1853–1924), who worked professionally under the name Suzette.
Today’s Food History
on this day in…
1806 Chapin Aaron Harris was born. He was cofounder of the first dental school in the world, the Baltimore College of Dental Surgery.
1833 John Deere developed the first steel plow.
1851 John Gorrie patented an ice making machine, the first U.S. patent for a mechanical refrigerator.
1862 Henry David Thoreau Died. American author, philosopher, and naturalist. Author of ‘Walden; or, Life in the Woods.’
1898 Daniel Gerber of baby food fame was born.
1905 Toots Shor, restaurateur was born.
1940 John Steinbeck receives the Pulitzer Prize for his novel ‘The Grapes of Wrath.’
1959 Icelandic gunboats fired on British trawlers during their ‘Cod War’ over fishing rights