Jacques Pépin's recipe for these classic buttery, citrusy crêpes is ideal for entertaining a group. Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for ...

I was eating Crêpes Suzette, you see, the pancake abstemiousness forgot, and I was eating it amid the tailcoats and marble of The Ritz dining room. Yes, they cost a fortune. Yes, I could have ...

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 ...

Flambéing the crepes in front of your guests will ensure ... Cook the crêpe until golden at the edges, and turn to cook other side. Suzette butter Combine the butter and sugar in a bowl.

Warm the remaining Grand Marnier and brandy in a small saucepan. At the table, pour it over the crepes in the pan, ignite for a magnificent flambé and serve.

But who is the famous Crêpe Suzette named after? Well, there are several versions of the story: two of which involve royalty. The most famous story, and one popularised in the memoirs of the chef ...

Warm the sauce and pour over the top of the crepes and serve immediately. Those diners ordering a two course meal (lunch or dinner) can expect a complimentary crêpe suzette at The Honours Glasgow ...