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, www.bezurestaurant.com
