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Take your French culinary skills to the next level with this sweet recipe from Coco's! Recreate a French classic-Crepes Suzette.

The origin of this dish is often disputed. One claim is that it was created from a mistake made by a fourteen-year-old assistant waiter in 1895. Another is that the dish was named in honour of French actress Suzanne Reichenberg who worked professionally under the name Suzette. Norwegian claims it cures a sweet tooth or many. Share your creations with us on social and tag #NorwegianStaycation #CruiseNorwegian. Bon appétit!

-Serves Four-

  • Ingredients:
  • 3 Eggs
  • 1 1/2 Cups All Purpose Flour
  • 1/2 Cup Sugar
  • 2 Cups of Milk
  • 1 Pinch of Salt
  • 1 tsp Vanilla
  • 1 tsp of Orange Zest

In medium-sized bowl, whisk together sugar and eggs until pale in color. Add the flour and salt and mix until combined.Whisk in 1 1/2 cup of milk, vanilla and orange zest. If the mixture is too thick add the remaining milk and mix until the proper consistency is achieved. Cover and refrigerate for 30 minutes.Spray crêpe pan with cooking oil and warm using medium heat for 3 minutes. Ladle some batter onto the middle of the crêpe pan and distribute the mix evenly all around the pan. Cook for about 45 seconds or until light golden brown. Flip over and cook the other side for 20 seconds. Remove from pan and place on plate. Continue to cook all the crepes.

Orange Sauce
-Makes 1/2 Quart-

  • Ingredients:
  • 1/4 Quart Water
  • 8 oz Sugar
  • 1 oz Cognac or Grand Marnier
  • 1/2 Orange Zest
  • 4 oz Orange Juice

In small sauce pan bring sugar, orange zest, orange juice and water, combined, to a boil. Remove from the heat and let it cool. Add the Cognac or Grand Marnier to a cool syrup.

In sautéed pan, warm up the crêpes and fold them in quarter onto a plate, add about 3 oz of sauce in the pan and bring to an rapid boil, poor over the crepes, garnish with some whipped cream.

Share your creations with us on social and tag #NorwegianStaycation #CruiseNorwegian. Cheers!