For all we know, Jean-Baptiste Charcot’s chef on the Pourquoi Pas! Used this recipe for Crêpes Suzette when the crew celebrated Mardi Gras in Antarctica (1909).
2450— SUZETTE PANCAKES Make these from preparation A, flavoured with cura9oa and tangerine juice. Coat them, like Gil-Bias pancakes, with softened butter, flavoured with curacoa and tangerine juice.
2403— PREPARATIONS FOR PANCAKES AND PANNEQLETS Preparation A. — Put into a basin one lb. of sifted flour, six oz. of powdered sugar, and a pinch of table-salt. Dilute with ten eggs and one quart of milk, added by degrees. Flavour with one heaped tablespoonful of orange, lemon or vanilla sugar, which should form part of the total weight of sugar prescribed ; or with one-eighth pint of some liqueur such as brandy, kirsch, rum, &c., which should form part of the total moistening.
See August Escoffier. Complete Guide to the Modern Art of Cookery (Paris,1903). Trans. James B. Herndon (London, Heinemann,1907); http://archive.org/stream/cu31924000610117/cu31924000610117_djvu.txt
*Charcot’s Mardi Gras picnic is discussed elsewhere in PicnicWit.com.