Crêpes Suzette
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As I look over the list of upcoming faux holidays, I notice a certain theme: National Crêpe Suzette Day (today), National Quiche Lorraine Day (May 20), National Escargot Day (May 24)…all French foods with French names, yet I’m pretty sure that the nation in “national” isn’t France. Not that there’s anything wrong with that, of course. I mean, I lived in France for five and a half years, during which time I enjoyed all of the above foods, and I’m delighted for any excuse to indulge again. But I can’t explain why so many of these foods happened to appear on the May calendar.

Anyway! Crêpes Suzette. The basic idea is a couple of garden variety crêpes, perhaps with some butter, sugar, and orange zest on top, but the special sauce is orange liqueur (usually Grand Marnier), which is set on fire at your table and poured over the crêpes (not necessarily in that order). The alcohol burns off rapidly, ideally after caramelizing a bit of the sugar. It’s not the most decadent dessert, but it’s nicely theatrical. Also highly effective at preventing scurvy.

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