Pancakes with citrus sauce (Crepe Suzette)

5 servings

150 minutes

Crêpe Suzette is an exquisite French dessert that combines delicate pancakes with a fragrant citrus sauce. It is believed to have originated in the early 20th century and is named after a mysterious lady named Suzette. The main highlight is the rich orange sauce with cognac that adds a refined depth of flavor to the dish. The sweetness of oranges, a hint of lemon's acidity, and warm creamy notes create a perfect balance. Served hot and soaked in sauce, it is ideal for special occasions and romantic dinners. This dessert not only delights the palate but also captivates with its elegant presentation—often flambéed in restaurants for a dramatic fiery finish. Crêpe Suzette is a true symbol of French gastronomy that offers sweet indulgence.

Energy value per serving

• Calories: 425.9
• Proteins: 6.4g
• Fats: 23.4g
• Carbohydrates: 42.1g

Ingredients

• Lemon: 1 pc
• Oranges: 3 pc
• Cognac: 50 ml
• Milk: 250 ml
• Wheat flour: 100 g
• Chicken egg: 1 pc
• Butter: 120 g
• Sugar: 70 g
• Salt: to taste

Cooking steps

1. Wash and dry the lemons. Cut the zest from 1 orange into a thin strip. Grate the zest from the remaining orange and lemon. Squeeze juice from the citrus: 400 ml from the orange and 1 tablespoon from the lemon.

   Required ingredients:

   • Lemon: 1 piece
   • Oranges: 3 pieces
   • Milk: 250 ml
   • Lemon: 1 piece

2. For the test, it is necessary to melt 30 g of butter. Sift the flour and mix it with 10 g of sugar and a pinch of salt.

   Required ingredients:

   • Butter: 120 g
   • Wheat flour: 100 g
   • Sugar: 70 g
   • Salt:  to taste

3. In a separate bowl, beat the egg. Gradually pour in 0.5 liters of milk in a thin stream, adding flour with salt and sugar in small portions. Mix in warm oil and zest, then add the remaining milk. Stir the dough, cover with plastic wrap, and refrigerate for 2 hours.

   Required ingredients:

   • Chicken egg: 1 piece
   • Milk: 250 ml
   • Wheat flour: 100 g
   • Butter: 120 g
   • Lemon: 1 piece
   • Milk: 250 ml

4. For the sauce, cut 80 g of butter into cubes. In a thick-bottomed pot, bring the juice to a boil, add the zest, cognac, and sugar. Cook while stirring until the sugar is completely dissolved. Then reduce the heat and bring the sauce to a thick syrup consistency. Strain the sauce, add butter and whisk.

   Required ingredients:

   • Butter: 120 g
   • Oranges: 3 pieces
   • Cognac: 50 ml
   • Sugar: 70 g
   • Butter: 120 g

5. Melt the remaining butter in the pan and cook the pancakes.

   Required ingredients:

   • Butter: 120 g

6. Before serving, pour hot pancakes with sauce.