Crepe suzette (French Crêpe Suzette) - a pancake, prepared according to the classical French technology. The peculiarity of this technology lies in the fact that the pancakes themselves languish in sugar syrup , prepared with the addition of citrus (orange) juice and zest. At the very end, the caramel is poured with alcohol (rum, cognac or liquor), and the pancakes are flammed for a short time.
Crepes crepe suzette
In fact, most French delicacies are very caloric, this applies to crepe suzette. But nobody intends to cook them during a diet?
Ingredients:
For pancakes:
- flour - 115 g;
- egg - 1 piece;
- egg yolk - 1 piece;
- milk - 200 ml;
- water 75 ml;
- orange peel 1;
- Butter - 55 g.
For syrup:
- orange juice - 155 ml;
- a peel of one orange;
- sugar - 25 g;
- peel and juice of one lemon;
- Cointreau liquor - 45 ml;
- Butter - 55 g.
Preparation
The pancakes themselves are prepared without the addition of sugar, because they have to languish in syrup. Whisk the egg with the yolk and a little water. Next, pour milk and melted butter to this mixture, add the orange peel. After passing the flour through a sieve, pour a mixture of liquid ingredients into it, but pour it in portions, stirring to avoid the formation of lumps. When the dough is ready, it is recommended to leave it in the cooler for about half an hour, so that the threads of gluten from the flour relax and the pancakes are elastic. Fry the portions until tender.
Now to the syrup. For him, you should melt the sugar crystals with citrus juice and zest, then, when the syrup begins to boil, add to it a slice of butter and lay out the pancakes folded in a triangle. Preheat them for a minute, then pour liqueur. From high temperatures liquor will ignite, so be careful. As soon as the fire goes out, crepes crepe suzette with oranges will be ready.
French crepes crepe suzette - recipe
Ingredients:
For pancakes:
- eggs - 2 pieces;
- flour - 95 g;
- milk - 115 ml;
- water - 45 ml;
- Butter - 15 g.
For syrup:
- butter - 85 g;
- sugar - 45 g;
- cognac - 35 ml;
- a peel of one orange;
- orange juice - 75 ml.
Preparation
Connect the milk together with water. Melt and cool a small amount of butter and beat it with the egg. Add the milk to the beaten egg. Pour half of the liquid mixture into the flour, beat well and repeat the procedure with the remaining half. Portions of the dough fry in a well-heated frying pan until browning on both sides. Hot pancakes fold in a triangle.
Prepare the syrup by melting the butter and mixing it with the sugar crystals. Pour in the citrus juice and wait for the sugar to dissolve. After, pour the zest to the syrup, put the pancakes and heat them for about a minute. Pour in cognac, let it burn.
Crepe suzette with orange sauce
Ingredients:
For pancakes:
- eggs - 2 pieces;
- sugar - 10 g;
- flour - 110 g;
- milk - 275 ml;
- butter - 25 g;
- half vanilla pod.
For syrup:
- sugar - 65 g;
- orange juice - 210 ml;
- butter - 15 g;
- oranges - 4 pcs .;
- brandy - 85 ml.
Preparation
Start with pancakes, for which you need to beat eggs together with sugar and pour the milk to them. Add to the milk and egg mixture the contents of half the vanilla pod and the melted butter, and then start to add the liquid to the flour in batches. Fry the pancakes.
Melt sugar for syrup in a frying pan and mix it with orange juice, rind of a pair of oranges and flesh of all four oranges. Give the caramel to boil again, and then put pancakes in it and pour it all over with cognac. When alcohol burns, pancakes can be served.