Pastry chef turns the traditional crepe Suzette into a dessert cocktail

The last time you checked, cr?pe Suzette was probably still served on a plate. But don't be surprised if the next time you savour the popular French pastry it's served in a martini glass.

French veteran pastry chef Nicolas Boussin has created a series of so-called dessert cocktails using Grand Marnier that puts an unexpected spin on the traditional pastry.

Boussin (pictured with The Peninsula's executive pastry chef Ludovic Douteau, far right) was in town on Monday demonstrating how the cocktails are made at Felix restaurant.

'Traditional French desserts are usually very sweet, such as the cr?pe Suzette. During my 30 years in the trade, I've seen people's tastes change a lot. They want something lighter and with a fresher taste,' Boussin said.

A special menu, at Felix until May 31, has five cocktails including Crazy Suzette, Nougat Passion and Spoon & Souffl?.

'The key is to take the classics and give them a new look and texture with healthier ingredients. I use egg white and a little cream, which are not as fattening as the original recipe,' Boussin said.