Best Dessert | Bethesda Magazine


Best Dessert

Editors' Pick

Crepes Suzette

After so many trendy tiramisus at area restaurants, chef Francis Layrle’s $12 Crêpes Suzette are a welcome surprise.

“It’s an old dessert that will be in fashion forever,” says the venerable French-born chef, who makes timeless and terrific savory dishes, as well.

At Bezu, the 5-year-old gem in Potomac where Layrle took over the kitchen last year, the crêpe batter is mixed with freshly grated lemon and orange zests, vanilla, orange flower water and a touch of Grand Marnier. The caramelized sauce, made with brown sugar, butter, orange and lemon juices, is spiked with either Grand Marnier or Cointreau at the end (but not flambéed, as is the tradition—a preparation that burns off the flavor and is a waste, Layrle says).

The resulting dessert is citrusy, slightly boozy and not too heavy—as comforting as the meal that came before it.

9812 Falls Road, Potomac, 301-299-3000,

Intern |

Washington Nationals

Graduate Program Coordinator |

University of Maryland

Finance Manager |

ME&A, Inc.

Intern |


Leading Professionals »

Sponsored Content


    Get top stories in your inbox
    Exclusive deals from area businesses
    Including a sneak peek of the next issue
    The latest, local job openings straight to your inbox

Dining Guide