French pancakes
4 servings
30 minutes
French crepes are a refined gastronomic art from the culinary capital of the world. Their history dates back centuries, reflecting the elegance and passion of French cuisine. Thin, delicate, with a light creamy flavor, they make an ideal dessert, especially with caramel sauce infused with orange, cognac, and curaçao aromas. Their presentation turns into a real show – flambéing adds mystery and grandeur to the moment. These crepes are not just a treat but a symbol of celebration, luxury, and craftsmanship. They pair wonderfully with morning coffee or an evening glass of wine, turning an ordinary day into a small festival of taste.
1
In a bowl, mix flour, salt, and a tablespoon of sugar. Add eggs and mix thoroughly until a homogeneous mass is obtained.
- Wheat flour: 1 glass
- Salt: 1 teaspoon
- Sugar: 150 g
- Chicken egg: 2 pieces
2
Add vanillin and two tablespoons of melted butter, pour in the milk. Mix well and let it sit for 2 hours.
- Vanillin: 0.5 teaspoon
- Butter: 175 g
- Milk: 2 glasss
3
Fry the pancakes on both sides in a well-heated, greased pan.
- Butter: 175 g
4
Heat the sugar, add the juice and zest of oranges, butter, and half of the specified portions of cognac and curaçao. Cook over low heat, stirring constantly until a homogeneous caramel is obtained.
- Sugar: 150 g
- Oranges: 2 pieces
- Butter: 175 g
- Cognac: 3 teaspoons
- Curacao: 6 tablespoons
5
Spread caramel on each pancake, roll it up, and place it on a plate. Spread the remaining caramel on top.
- Sugar: 150 g
6
Mix the remaining cognac and curaçao, heat it up, pour over the pancakes, and light it before serving.
- Cognac: 3 teaspoons
- Curacao: 6 tablespoons