Crepes Suzette
4 servings
40 minutes
Crêpe Suzette is a true embodiment of French elegance, combining delicate thin pancakes with a fragrant orange sauce that has a hint of alcohol. The history of this dish is shrouded in legends, one of which claims it was created by accident in 1895 for the Prince of Wales. A light flambéing gives the pancakes a caramelized flavor and subtle liqueur aroma, making them a true gastronomic delight. They are perfect as an exquisite dessert that can adorn a festive dinner or romantic evening. The sweetness of orange caramel, the tenderness of the batter, and the warm citrus aroma create an unparalleled symphony of taste that awakens the senses and brings joy to everyone who tries this culinary masterpiece.
1
For the pancakes, mix flour and sugar (50 g). Pour in milk, stirring until smooth. Then add eggs one at a time, continuing to mix. Finally, add liqueur (30 g) and melted butter (50 g) to the batter.
- Wheat flour: 100 g
- Sugar: 100 g
- Milk: 250 ml
- Chicken egg: 2 pieces
- Liqueur: 60 ml
- Butter: 100 g
2
Fry pancakes in butter or sunflower oil. I made 11 pancakes (pan size 24 cm).
- Butter: 100 g
3
Then melt 50 g of butter in a pan and place the folded pancakes. Sprinkle them with 50 g of sugar and fold them into quarters. Sauté the pancakes a bit, add 30 g of liqueur and flambé (or not). Then pour in orange juice, sprinkle the pancakes with orange zest and wait for the juice to evaporate.
- Butter: 100 g
- Sugar: 100 g
- Liqueur: 60 ml
- Oranges: 1 piece
4
Ready! Place the pancakes on a plate and drizzle with the remaining sauce if desired.
- Oranges: 1 piece
