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 Crepe Suzette-French Pancakes Recipe
Crepe Suzette pancakes are a famous French dessert that has become a real classic. Thin pancakes (crepes) in a thick, fragrant, spicy orange syrup are definitely worth a try, especially since it is not difficult to cook them at all and it will not take much time. You can distinguish crepes from pancakes by a thin, crispy edge and the absence of holes.
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
For crepes:
For the sauce:
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
For crepes:
For the sauce:
Instructions
  1. Prepare the products: milk, eggs, salt, flour, butter. First of all, we will prepare the dough for crepes.
    Prepare the products: milk, eggs, salt, flour, butter. First of all, we will prepare the dough for crepes.
  2. Separate the yolks from the whites. Beat the egg whites to a stable foam together with a pinch of salt.
    Separate the yolks from the whites. Beat the egg whites to a stable foam together with a pinch of salt.
  3. Add the milk to the yolks and mix with a whisk. Pour in the melted butter.
    Add the milk to the yolks and mix with a whisk. Pour in the melted butter.
  4. Pour in the sifted flour and knead the dough.
    Pour in the sifted flour and knead the dough.
  5. Add the whipped whites and gently mix them into the dough.
    Add the whipped whites and gently mix them into the dough.
  6. Cover the finished dough with plastic wrap and keep it in the refrigerator for at least 30 minutes.
    Cover the finished dough with plastic wrap and keep it in the refrigerator for at least 30 minutes.
  7. Bake crepes in a dry frying pan. Fold the pancakes in a pile and cover with a clean napkin.
    Bake crepes in a dry frying pan. Fold the pancakes in a pile and cover with a clean napkin.
  8. For the sauce, remove the zest from the oranges and cut it into strips. Squeeze the juice from the pulp.
    For the sauce, remove the zest from the oranges and cut it into strips. Squeeze the juice from the pulp.
  9. Pour sugar into the pan, put it on the fire and wait for it to completely melt and caramelize. Add the butter.
    Pour sugar into the pan, put it on the fire and wait for it to completely melt and caramelize. Add the butter.
  10. Pour in the orange juice. Over low heat, bring the sauce to the desired consistency and dissolve the sugar, pour in the cognac.
    Pour in the orange juice. Over low heat, bring the sauce to the desired consistency and dissolve the sugar, pour in the cognac.
  11. Roll the crepes into triangles and put them in a frying pan with orange sauce. Warm up on one side and turn it over. Crepes should literally be soaked in fragrant orange sauce. Serve pancakes with whipped cream or a ball of ice cream.
    Roll the crepes into triangles and put them in a frying pan with orange sauce. Warm up on one side and turn it over. Crepes should literally be soaked in fragrant orange sauce. Serve pancakes with whipped cream or a ball of ice cream.
  12. Many recipes are based on fairy-tale stories about the randomness of their origin. But the most interesting thing is that we want to believe in them. Legends of the origin of the famous Crepe dessert "Suzette" (Sgere Suzette)they are as charming and romantic as French cuisine. Of all of them, I especially like the story about the chef in love, Monsieur Joseph. Day after day, he watched the suffering of Susanna Reichenberg, who plays the main role in the play and is forced by the script to eat tired pancakes several times a day. Sympathizing with his beloved with all his heart, the cook came up with a new dessert especially for her. Suzette enjoyed eating a plate of fragrant and tender pancakes in front of the audience. As a sign of gratitude, she allowed the master to name the dessert after her.
    Many recipes are based on fairy-tale stories about the randomness of their origin. But the most interesting thing is that we want to believe in them. Legends of the origin of the famous Crepe dessert "Suzette" (Sgere Suzette)they are as charming and romantic as French cuisine. Of all of them, I especially like the story about the chef in love, Monsieur Joseph. Day after day, he watched the suffering of Susanna Reichenberg, who plays the main role in the play and is forced by the script to eat tired pancakes several times a day. Sympathizing with his beloved with all his heart, the cook came up with a new dessert especially for her. Suzette enjoyed eating a plate of fragrant and tender pancakes in front of the audience. As a sign of gratitude, she allowed the master to name the dessert after her.
  13. Bon appetit!
    Bon appetit!
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