Crepe Suzette
by Editorial Staff
This dessert is worthy of a festive table! The French know a lot about desserts. Delicate airy pancakes, generously soaked in sweet orange syrup, are simply amazing! See the recipe!
Cook: 2 hour
Servings: 14
Ingredients
- Milk – 250 Milliliters (pancakes)
- Eggs – 3 Pieces (pancakes)
- Flour – 100 grams (pancakes)
- Butter – 30 grams (pancakes)
- Salt – 0.25 Teaspoons (pancakes)
- Orange Juice – 200 Milliliters (sauce)
- Sugar – 100 Grams (sauce)
- Butter – 100 grams (sauce)
- Orange zest – 1 Art. spoon (sauce)
Directions
- Prepare the food, let’s get started!
- Separate the egg yolks from the whites and place them in tall containers suitable for beating.
- Add 250 ml of cold milk and salt to the yolks.Add sifted wheat flour with a whisk or mixer until the dough is smooth and smooth without lumps.
- Melt a piece of butter (30 g), cool and pour it into the dough, stir with a whisk.
- Beat the egg whites until firm peaks, add them in portions into the dough, stir gently.
- The dough is ready, it is incredibly airy and tender.
- Tighten container with cling film and refrigerate for 40 minutes.
- Let’s move on to making the sauce. Use a comfortable deep saucepan or skillet and heat the sugar over medium heat to melt.While the sugar is on the stove, wash the oranges, remove the zest and squeeze out the juice.
- Once the sugar crystals have melted, cut the butter into pieces.
- Add oil, stir sauce. Do not remove from the stove, the whole cooking process takes place on the stove.
- The mass will be uneven, slightly bubbling. Stir it constantly.
- The mass will be uneven, slightly bubbling. Stir it constantly.
- Pour orange juice into the sauce, add zest. Boil down the sauce, stirring constantly, to a syrupy consistency. Approximately 5 minutes.
- The sauce is ready! Remember: it shouldn’t be too thick. Remove the pancake dough from the refrigerator and stir well. Put the pancake pan on medium heat, brush with a cloth soaked in oil, the pan should be dry, just greased, no more. Pour the dough with a ladle, distribute it over the entire surface in a circular motion. Fry until golden brown.
- As soon as the edge of the pancake begins to move away from the pan, pry it with a spatula and turn it over. Cook for a few more seconds.
- The finished pancakes are very tender and soft. Fold each pancake in half, then in half again.
- There are 14 of them, the dia of my pan is 20 cm.
- Pour some of the sauce into a frying pan, heat it up. Heat the crepes in batches in orange sauce and serve immediately hot with a scoop of ice cream. In the original recipe, crepes need to be sealed, strong orange liqueur is used for these purposes, but if the dessert is intended for children, then it is better not to do this.
- Pour some of the sauce into a frying pan, heat it up. Heat the crepes in batches in orange sauce and serve immediately hot with a scoop of ice cream. In the original recipe, crepes need to be sealed, strong orange liqueur is used for these purposes, but if the dessert is intended for children, then it is better not to do this.
Bon appetit!
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