Dessert: For Candlemas, dessert or snack time, treat yourself to fine and fluffy crepes. To make them even more indulgent, cook them in the Suzette version! Flavored with orange and Grand Marnier, ...

Jacques Pépin's classic buttery, citrusy crepes suzette recipe is ideal for entertaining a group, allowing you to make the dish in advance and flambé tableside. ... Crêpes Suzette. 5.0 (1,750) ...

The queen's jubilee was celebrated in June of that year. A queen by duty, Queen Victoria loved to bake and cook as a hobby, and it was well known that she had quite an affinity for sweets.

SO many people have blogs now, it's hard to imagine there's anyone left to read them. Twelve thousand new ones are supposedly created every day, and more than 1,200 English-language blogs are ...

Whatever happened to baked Alaska, cherries jubilee and crepes suzette? There was a time when such classics graced the dessert menu of every fine-dining establishment - spots now filled by creme ...

In the late 1980s, Child was still playing the showman, flambéeing Crepes Suzette yet again and offering a recipe for a giant apple crepe finished with a flash of bourbon in her book, "The Way to ...

Lay a single crepe in the sauce, turn over right away, immediately fold into a wedge and push to the side of the pan. Repeat with the other crepes and arrange them in overlapping rows. 7.

For crêpes Suzette, “first, the butter is melted in the pan and then three crêpes are added and flipped in the warm butter so they are fully coated,” general manager Mathieu Potelle explains.

Start by making your crêpe batter. Add the flour, sugar and salt to a bowl and stir to combine. Make a small well in the centre and crack in the eggs.