Chef's Recipe


Crépes Suzette

There is one dessert that always causes a sensation on Queen Mary 2. Several menus include Crêpes Suzette and everyone is in the know, it’s the dessert of choice those evenings!

Many chefs have claimed the parentage of this much loved treat. In fact it was invented by a French chef called Henri Charpentier.  At the time he was working at the Café de Paris in Monaco, which was frequented by the high society of the day. The young chef was preparing pancakes for the Prince of Wales, the future King Edward VII, when the liqueur with which he was basting the pancakes caught light. Unabashed he carried on sprinkling them with sugar, which was caramelized.

The prince really liked the pancakes so Charpenitier proposed to dedicate the invention to the prince, calling them Crêpes Princesse.  Being a true gentleman, the prince replied that the recipe should be named after the young woman named Suzette with whom he was dining.

Setting aside this anecdote, everyone onboard agrees how delicious Crépes Suzette are, when prepared tableside at the last moment in the grills. They are always a great success.

On Queen Mary 2 this dish symbolizes the perfect fit between the kitchens and the dining room. It is excellent team-work that ensures that meals onboard the world’s finest liner are always a special event.


Pancake Mixture

  • 70 g flour
  • 1 pinch of salt
  • 5 g sugar
  • 3 eggs
  • 1 egg yolk
  • 20 cl milk
  • 15 g butter, melted

Suzette Butter

  • 50 g sugar
  • Orange Zest from 1/2 orange
  • Orange segments slightly mashed from ½ an orange (pith removed)
  • Orange juice from 1 orange
  • Lemon juice from 1 lemon
  • 70g butter
  • 2.5cl Grand Marnier and/or Courvoisier Brandy


Pancake Mixture

  • Sieve the flour over a mixing bowl.
  • Make a hollow in the middle and add the salt, sugar, whole eggs and egg yolk. Mix well.
  • Gradually add the milk, mixing well to prevent lumps forming.
  • Add the melted butter.  Leave the batter to rest for at least an hour.
  • Make the pancakes in a non-stick frying plan, spreading out the batter to obtain a fine crêpe. Cook on both side till they are nice and golden. (only 1-2 min each side)

Suzette Butter

  • In a dry pan, melt the sugar.  When it starts to caramelize, add the orange and lemon juices, and carry on cooking till the mixture turns golden.
  • Add the orange zest and pulp. Boil to dissolve all the sugar.  Thicken the sauce with butter, mixing well.
  • Add the liquors and flambé.  Allow to reduce for 1 minute.

Fold each pancake twice, place two on pretty dessert dishes and pour the hot sauce on top. Serve immediately.


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