Crepe Suzette with Ice Cream
2 servings
120 minutes
Crepe Suzette, or "Suzette's pancakes", is a French dessert consisting of thin pancakes in a very aromatic caramel-orange sauce. Pastry chef Galina Solodukhina shared the recipe from the menu of the restaurant "BRASSERIE MOST" with us .
1
All ingredients should be at room temperature. Pour milk into a container, add eggs and yolk, 12 grams of sugar, 3 grams of salt, 12 grams of softened butter, and high-grade wheat flour. The order of adding ingredients to the dough can be any.
- Milk 3.2%: 250 ml
- Chicken egg: 2 pieces
- Egg yolk: 1 piece
- Sugar: 12 g
- Salt: 3 g
- Butter: 32 g
- Wheat flour: 125 g
2
Add the seeds of half a vanilla pod. Whisk the batter. If it's too thick, add boiled water. The batter should be quite liquid, almost like water, so the pancakes will be very thin.
- Vanilla pod: 0.5 piece
3
Pass the dough through a sieve to filter out lumps. Cover with plastic wrap and refrigerate for an hour.
4
While the dough is in the fridge, grate the zest of one orange. Peel the orange from any remaining skin, divide it into segments, and remove the membranes. It is needed for decorating the finished dish.
- Oranges: 1 piece
5
Place the zest in a saucepan and cover it with water. Bring to a boil, drain the water, add new water, and bring it to a boil again. During blanching, all bitterness will leave the zest. Drain the water and cover the zest with concentrated sugar syrup (dissolve 115 grams of sugar in 85 ml of water by boiling and stirring until fully dissolved; cool). Bring to a boil again and simmer for a couple of minutes before straining. Place the finished zest on a paper towel and let it cool.
6
To make orange sauce, melt cane sugar over low heat, stirring continuously to prevent burning. When all the sugar turns into caramel, pour in freshly squeezed orange juice. Pour carefully: at first, the mixture will sizzle and bubble.
- Cane sugar: 50 g
- Freshly squeezed orange juice: 300 ml
7
Grate the zest of a quarter lemon into the sauce. Stir and simmer over medium heat for five minutes. Add 'Grand Marnier' liqueur. Let it simmer on low heat while the pancakes are cooking.
- Lemon: 0.3 piece
- Grand Marnier liqueur: 25 ml
8
Once the dough has rested, you can start making pancakes. Pour a ladle onto the pan and spread the dough evenly over the surface.
9
Once the surface of the pancake is dry, lift the edge with a wooden stick and flip it. Fry for about another minute, checking with the stick to ensure it doesn't burn. Stack the finished pancakes.
10
Crepes Suzette can be made from both freshly baked pancakes and yesterday's ones. Pour 150 ml of orange sauce into a deep pan. Add 20 grams of butter. This should be enough for one serving of three pancakes. The remaining sauce can be left to reduce further on the stove.
11
Fold the pancake into a triangle and fry it in the sauce for 30 seconds on each side over medium heat. Transfer the finished pancakes to a serving dish. It's better if it's a skillet, as the crepes need to be flambéed. Add sauce to the skillet as it evaporates.
12
Pour the ready pancakes with the sauce left after frying, add a bit of what continued to evaporate, and garnish with pomegranate seeds and zest.
- Pomegranate seeds: to taste
13
Pour 50 ml of cognac and ignite the pancakes. When the flame goes out, garnish the dish with orange slices and mint. Place a scoop of ice cream on top and serve immediately before the ice cream melts.
- Cognac: 100 ml
- Fresh mint: to taste
- Vanilla ice cream: to taste