Crêpes Suzette
A classic French dessert which date of origin isn’t clearly defined, but it is believed to be in late 19th century. Thin pancakes served with a cream made from either orange or mandarin juice and grated chest, to which sugar and butter are added, and the flavor is complemented with either Grand Mariner, Cointreau, orange Curacao liqueur, which is often set on fire when served. Alternatively, alcohol can be mixed into the cream when the cream is being boiled, it evaporates but adds really good taste to the cream.
Preparation time: 30 minutes to prepare the crepes, 15 minutes to prepare the sauce
Level: Easy
Quantity: 5-6 pancakes
Ingredients:
Dough:
100 g wheat flour
1 teaspoon of vanilla sugar
1 large egg, cracked
A little sea salt
200 ml of milk
10 g of melted butter
Cooking oil for frying
Suzette cream:
Finely grated chest of one orange
100 ml (freshly squeezed juice of one orange)
75 g of sugar
50 g of butter
1 tablespoon Cointreau or Grand Mariner (optional)
Preparation:
1. Prepare the sauce. Wash the orange well, grate the orange peel with a fine grater and squeeze the orange juice.
2. Heat orange juice with sugar in a pan until it boils, keep the heat for a few minutes. Add sugar, boil for another 3-4 minutes and then add alcohol if desired.
3. To make crepes, mix flour with vanilla sugar and beaten eggs, gradually add milk, mix with a whisk so that there are no lumps in the dough.
4. Mix all the milk and water into the dough, melt the butter and add it to the dough as well, and ideally let the dough stand at room temperature for an hour or two. This step can also be omitted.
5. Mix the batter well before frying. Heat about 0.5 teaspoon of cooking oil in a pan, pour the dough into the pan, spread the dough in a thin layer by tilting the pan.
6. Cook the crepe on medium heat for 1.5 minutes on one side, carefully turn the crepe over and cook for about 1.5 minutes on the other side. Place the finished crepes in a pile on a plate.
7. When warm, fold the pancakes into quarters, place on a plate or pan, drizzle with suzette cream and serve immediately.
Ready!!
