Crepes Suzette
Origin of the recipe
Legend has it that the recipe for these crêpes (or crepes) in a sweet caramel-orange syrup was born by mistake. A young cook accidentally set fire to the crêpes, which were doused with orange liqueur. However, the result was that they remained intact and became much more delicious. Crêpe Suzette quickly became a signature dish of the restaurant where they were first prepared.
What do you need for cooking?
Ingredients
-
Orange liqueur
Dough
-
Flour
-
Sugar
-
Egg
-
Yolk
-
Milk
-
Butter
-
Oil for frying
Orange syrup
-
Orange liqueur
-
Salt
-
Oranges (juice)
-
Lemon (juice)
-
Sugar
Kitchen utensils
- Bowl
- Whisk
- Pan
- Saucepan
- Grater
- Sieve
- Film
- Juicer
Step-by-step recipe
Step 1:
Sift flour into a bowl.
Step 2:
Add sugar and salt.
Step 3:
Separate two yolks and add the yolks and eggs to the flour.
Step 4:
Pour in the milk, melted butter, and liqueur. Whisk until smooth.
Step 5:
Finely grate the orange zest and add it to the mixture. Stir.
Step 6:
Cover the bowl with plastic wrap and leave for 1 hour.
Step 7:
Bake pancakes in a frying pan.
Step 8:
Squeeze the juice from the oranges and lemon.
Step 9:
Place butter, sugar and juice in a saucepan.
Step 10:
Boil the mixture until it becomes syrupy.
Step 11:
Roll the pancakes into triangles, warm them in syrup, pour over the liqueur and flambé.
Cooking tips
You can separate egg yolks using a special device, pouring the contents of the shell from half to half, or by pouring the egg onto your gloved fingers.
To add flavor to pancakes, flambé them—pour liqueur over them and set them on fire.
