{"id":5935,"slug":"crepes-suzette","title":"Crêpes Suzette.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-half pound of sweet butter","one-half pound of sugar","the grated peel of two oranges","a dash of brandy or kirschwasser","two ponies of brandy or kirschwasser"],"ingredients_norm":["sweet butter","sugar","peel of orange","brandy or kirschwasser","ponies of brandy or kirschwasser"],"steps":["Make some French pancakes, as thin as possible.","Then make a cream with one-half pound of sweet butter, one-half pound of sugar, the grated peel of two oranges, and a dash of brandy or kirschwasser.","Mix the sugar and butter to a light cream, then add the liquor and orange, and mix thoroughly.","Spread some of the cream over each pancake, and then fold in the form of an English pancake.","Place them in a chafing dish, pour two ponies of brandy or kirschwasser over them, and light just before serving."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w108:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"31f0a2bc92566bce64ee613b1cf4c8aed19276f9063d3014d6c3ebcf89c6765c","created_at":"2026-08-02T16:47:53Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/crepes-suzette"}