Creamy pancakes in orange sauce

6 servings

30 minutes

Creamy pancakes in orange sauce are a refined combination of airy pancakes and rich citrus sauce with hints of liqueur. This dessert hails from Europe and resembles the famous French crêpes Suzette. The delicate pancakes soaked in fragrant orange sauce melt in your mouth, leaving a light caramel aftertaste. Flambéing with cognac adds theatricality and depth of flavor to the dish. An ideal choice for a morning breakfast or festive evening, these pancakes create an atmosphere of coziness and sophistication. They are served hot, sprinkled with sugar to highlight the subtle balance of sweetness and acidity. Enjoy this gastronomic wonder like a true gourmet!

Energy value per serving

• Calories: 743.8
• Proteins: 11.2g
• Fats: 43.3g
• Carbohydrates: 57.1g

Ingredients

• Wheat flour: 6 tbsp
• Chicken egg: 6 pc
• Milk: 6 tbsp
• Cream: 3 tbsp
• Oranges: 3 pc
• Butter: 250 g
• Sugar: 10 tbsp
• Kirsch: 1 tbsp
• Liquor: 7 tbsp
• Cognac: 5 tbsp
• Orange blossom water: 1 tsp

Cooking steps

1. For the pancakes, whisk flour and eggs in a bowl. Add milk and cream. Mix everything well with a whisk until smooth. Strain through a fine sieve into a bowl, cover, and refrigerate for 2 hours or overnight.

   Required ingredients:

   • Wheat flour: 6 tablespoons
   • Chicken egg: 6 pieces
   • Milk: 6 tablespoons
   • Cream: 3 tablespoons

2. For the sauce, remove and chop the zest from 2 oranges. Cut the oranges and squeeze out the juice. Whip the butter and 0.5 cup of sugar in a bowl with a mixer for about 2 minutes. Add the zest to the butter and whip for another minute. Gradually, while continuing to whip, pour in the orange juice, 2 tablespoons of Cointreau, kirsch, and orange water.

   Required ingredients:

   • Oranges: 3 pieces
   • Butter: 250 g
   • Sugar: 10 tablespoons
   • Liquor: 7 tablespoons
   • Kirsch: 1 tablespoon
   • Orange blossom water: 1 teaspoon

3. Fry thin pancakes in a frying pan. Heat a deep pan and add the butter-orange mixture. Heat it over medium heat until bubbles appear. Carefully dip each pancake in the sauce and place it on a plate, folding it into a triangle (or as desired). Sprinkle the pancakes with a little sugar.

   Required ingredients:

   • Butter: 250 g
   • Sugar: 10 tablespoons

4. Remove the pan from the heat. Pour the remaining Cointreau and cognac over the pancakes, light with a match or lighter, and spoon the sauce from the pan over the pancakes until the flame goes out. Serve immediately.

   Required ingredients:

   • Liquor: 7 tablespoons
   • Cognac: 5 tablespoon