Crepe Suzette with Vanilla Ice Cream
4 servings
45 minutes
Chef Alexander Rusakov shared the recipe from the Tilda menu with us.
1
Beat the eggs with sugar and salt with a mixer until fluffy.
- Chicken egg: 3 pieces
- Sugar: 90 g
- Salt: 2 g
2
Pour in milk, boiling water, and vegetable oil.
- Milk: 250 ml
- Boiling water: 150 ml
- Vegetable oil: 40 ml
3
Continue whisking, add the sifted flour, and whisk again.
- Wheat flour: 200 g
4
Add 20 grams of melted butter and strain through a sieve.
- Butter: 60 g
5
Bake thin pancakes on a hot skillet. Fold them into a triangle.
6
To prepare the sauce, combine fresh juice, honey, lemon and orange zest, star anise, cinnamon, and 60 grams of butter in a saucepan and simmer over medium heat for 15-20 minutes (until reduced by a third).
- Freshly squeezed orange juice: 500 ml
- Honey: 50 g
- Grated lemon zest: 1 g
- Orange zest: 1 piece
- Star anise: 2 pieces
- Cinnamon sticks: 1 piece
- Butter: 60 g
7
Then strain.
8
In a pan, lightly fry the pancakes in butter until golden brown and drizzle with the prepared sauce.
- Butter: 60 g
9
Transfer the pancakes to a deep plate, place a scoop of vanilla ice cream on top, and drizzle with the remaining sauce from the pan.
- Vanilla ice cream: 40 g
10
Sprinkle with chopped pistachios.
- Pistachios: 2 pieces
11
Serve at the table.
