Crepe Suzette with Orange Sauce
4 servings
45 minutes
A classic French dessert, known since the 19th century. Its distinctive features are custard as an airy filling and sweet and sour caramel orange sauce, which is effectively set on fire at the end of cooking . There are many legends associated with the origin of crepe suzette, the most beautiful one is about Suzette Reichenberg, an actress of the "Comédie Française". She was one of the first performers of the role of the famous Lady of the Camellias, and a certain Monsieur Joseph, the chef of a then fashionable Parisian restaurant, who attended the performance, was so touched that he decided to create something equally elegant, vicious and beautiful in the kitchen - the result was a recipe for crepes. Recipe from Alexander Erin, chef of the restaurant "Bonjour Toujour".
1
Prepare pancakes. Whisk 2 eggs with 1 tablespoon of sugar. Gradually add 100 grams of flour and a pinch of salt, mixing with 250 ml of milk until smooth.
- Chicken egg: 3 pieces
- Sugar: 150 g
- Wheat flour: 150 g
- Salt: pinch
- Milk: 500 ml
2
Leave for 20 minutes.
3
Add vegetable oil to the dough and fry pancakes in a well-heated pan.
- Vegetable oil: 1 tablespoon
4
To make the sauce, heat 120 grams of sugar in a pan. Once it melts and turns caramel color, add orange juice.
- Sugar: 150 g
- Orange juice: 150 ml
5
Evaporate the juice, add Cointreau liqueur, and carefully ignite.
- Cointreau: 10 ml
6
Once the liqueur evaporates, thicken the sauce with a piece of butter (50 g).
- Butter: 100 g
7
Prepare the cream. Mix the remaining egg, 30 grams of flour, 10 grams of sugar, and vanillin.
- Chicken egg: 3 pieces
- Wheat flour: 150 g
- Sugar: 150 g
- Vanillin: 2 g
8
Transfer the mixture to a saucepan and place it on low heat. Then pour in 250 ml of milk, stirring continuously with a whisk until it boils, and add 50 grams of butter. Mix everything until the butter is dissolved, remove from heat, and let it cool.
- Milk: 500 ml
- Butter: 100 g
9
When serving, fill the pancakes with cream, place on a plate, drizzle with sauce, and garnish with a scoop of ice cream.
- Ice cream: 60 g
