Orange Pancakes (Crepe Suzette)
4 servings
60 minutes
Crepe Suzette is a true embodiment of French sophistication, created in the early 20th century. This dessert consists of delicate thin pancakes soaked in rich orange sauce with caramelized zest. They are served hot, sometimes flambéed, enhancing their charm.
1
Warm the milk slightly.
- Milk: 1 l
2
Mix flour (heaping tablespoons), salt, baking soda, and 3 tablespoons of sugar thoroughly with half a liter of milk and sunflower oil.
- Wheat flour: 7 tablespoons
- Salt: 0.3 teaspoon
- Soda: pinch
- Sugar: 4 tablespoons
- Vegetable oil: 0.5 glass
3
Add eggs and whisk. Pour in the remaining milk and whisk again.
- Chicken egg: 5 piece
- Milk: 1 l
4
Bake on a very hot pan without oil. The pancakes turn out thin.
5
For the sauce, peel 2 oranges with a thin zest. Squeeze the juice. Peel 1 orange and cut it into small cubes.
- Oranges: 3 pieces
6
Melt butter in a pan. Add orange juice and zest. The heat should be low.
- Butter: 50 g
- Oranges: 3 pieces
7
Add sugar and cook, stirring constantly until fully dissolved.
- Sugar: 4 tablespoons
8
Finally, pour in the cognac and bring to a boil.
- Cognac: 1 tablespoon
9
Strain the sauce and return it to the pan. Add diced orange and simmer for about 10 minutes over medium heat. The sauce is ready.
- Oranges: 3 pieces
10
Dip the fried pancakes in the sauce on each side and fold them in half three times (it should form a triangle).
11
Place the triangular pancakes in the pan with the remaining sauce and simmer for another 5-7 minutes.
12
Serve with a scoop of ice cream.