Charpentier later recalled: "The dish caught fire quite by accident when I was working near the stove. I thought it was ruined. The prince and his entourage were waiting. How could I start all over again? I tried it and thought it was the most delicious blend of sweet flavors I've ever tasted. I still think so. This case of ignition was exactly what was needed to combine all these different ingredients into a single harmony of taste.… The prince ate the pancakes with a fork, but used a spoon to collect the remaining syrup. He asked me the name of the dish that he ate with such pleasure. I replied to him that it would be called Crêpes Princesse. ... The lady got up and, holding her skirt with her hands, curtsied to him: "Could you," said His Highness, —change the Crêpes Princesse to Crêpes Suzette?" That's how this confection was born, one taste of which, I believe, can turn a cannibal into a civilized gentleman. The next day, I received a gift from the prince, a jeweled ring, a hat, and a cane."

Crêpes Suzette Recipe:

Ingredients:

200 grams of flour
30 grams of sugar
a pinch of salt
4 eggs
500 ml of milk
50 grams of butter
100 ml of beer

For the Suzette sauce
125 g of sugar
100 g butter
150 ml of orange juice
100 ml lemon juice
and orange peel
10 ml of orange Grand Marnier

Preparation:

1. Mix the dry ingredients (flour, salt and sugar). Gradually add the eggs, milk, melted butter and beer, stirring constantly to avoid lumps. Ideally, leave the dough in the refrigerator for about an hour.

2. Prepare the ingredients: weigh the sugar, cut the butter into cubes. Remove the peel from the orange (ideally in thin strips). Squeeze the juice from the oranges and lemon.

3. Put the sugar in a saucepan without water and heat it without whisking. When it gets a beautiful amber color, add the diced butter and mix immediately. Then add the orange and lemon juice. Mix well and leave on low heat. If there are lumps of sugar left, they will gradually dissolve and disappear. The caramel and juices should form a beautiful glossy syrup.

4. Grease the pan with butter. When the oil begins to melt, remove the excess with a paper towel. Stir the dough to make it smooth. Pour one ladle onto a hot and oiled frying pan. After 1-2 minutes, turn over to bake the other side. You should make about a dozen pancakes from this amount of dough. Ideally, let them stand in the oven at 30-40°C to keep them warm.

5. Heat the Grand Marnier, pour it into the sauce and immediately flame it - light the sauce with alcohol with a match. A flame will appear, and within a few minutes the alcohol will burn out. When there is no alcohol left, the flame will disappear. Fold the pancakes in four, sprinkle with orange zest and pour the sauce over them. Leave the pancakes in the Suzette sauce for a few minutes so that they absorb all the flavors of the sauce.

Pancakes can be served with a scoop of ice cream, if desired.