Crepes Suzette
4 servings
60 minutes
Suzette pancakes are a refined and elegant dish rooted in French gastronomy but surprisingly well-established in Russian culinary tradition. These thin, airy pancakes gain special softness from the addition of beer to the batter, and their flavor is a harmonious blend of sweetness and creamy tenderness. The secret to true enjoyment lies in serving them with jam, chestnut cream, or cream that creates the perfect combination of textures and aromas. Historically, the recipe is associated with exquisite cuisine where balance and subtle flavor play are important. Suzette pancakes are not just a dessert but a true gastronomic masterpiece that allows one to feel both comfort and sophistication at once. This recipe is suitable for both a romantic dinner and a family gathering, filling the moment with warmth and pleasure.
1
Sift the flour into a large bowl. Make a well in the flour and crack the eggs (whole) into it, add oil, sugar, salt, and water. Mix well, preferably with a wooden spoon. Gradually pour in the milk until the dough becomes smooth.
- Wheat flour: 250 g
- Chicken egg: 3 pieces
- Vegetable oil: 1 tablespoon
- Sugar: 3 tablespoons
- Salt: pinch
- Water: 2 tablespoons
- Milk: 1.5 l
2
Add beer and let it rise for 1 hour, covered with a towel or clean cloth. Then heat the pan, wiping it with oil-soaked absorbent paper. Pour the batter into the pan with a ladle to a thickness of 2 to 4 millimeters.
- Beer: 0.5 glass
- Vegetable oil: 1 tablespoon
3
Cook for about 2 minutes on one side, then flip the pancake and cook for 2 minutes on the other side. If you feel brave, toss the pancake in the air with a quick motion. If not, flip it with a spatula.
4
Ready! They eat the pancake folded in half or quarters, spread with jam, chestnut cream, or whipped cream.
