In the culinary world there are some people who are truly considered masters, and Auguste Escoffier (1864-1935) is one of those. His recipe book, Le Guide Culinaire was published in 1903 and remains one of the classic cookbooks of all time. Escoffier made his name as the founding chef of
the Savoy Hotel and this recipe for crepe suzette was a popular dessert. Escoffier would ensure it was presented on a trolley and the final steps, where it is flambeed in front of the guests, added entertainment and excitement to the meal.
This recipe uses the crepes we prepared in our first crepes lesson (see link below); traditionally the crepes for suzette include sugar but I think there is enough sugar in the sauce. If you would like to add it to the crepes, sprinkle two tablespoons of caster sugar into the batter.