Reviews (5)
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Updated: Daria
02/05/2018 Cooking time: 2 hours 0 minutes
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This dessert is worthy of a holiday table! The French know a lot about desserts. The most delicate airy pancakes, generously soaked in sweet orange syrup, are simply amazing! See the recipe!
Crepe Suzette pancakes
Dear friends! I suggest trying pancakes with cream. They go perfectly with the orange caramel sauce.
From the specified amount of ingredients you get 15–17 pancakes.
Ingredients:
- 700 ml cream 10–15%
- 3 eggs
- 3 tbsp. Sahara
- 3 tbsp. vegetable oil
- ¼ tsp. salt
- 150–170 g flour
- 3 oranges
- 70 g sugar
- 100 g butter
Preparation:
Cooking pancakes.
Beat eggs with salt. Add sugar. Beat. Add 350 ml cream. Mix. Add flour. Mix carefully. Add the remaining cream. Mix. Add vegetable oil. Mix. Grease a frying pan (I used a frying pan with a diameter of 26 cm) with oil. Pour the dough into the middle and swirl the pan until the dough is evenly distributed. When the bottom of the pancake turns golden, you need to turn it over. Prepare the sauce. Wash the oranges. Remove the zest (remove only the orange part). Squeeze juice from oranges (we need 150 ml). Pour sugar into a dry frying pan. Heat until the sugar melts. Add butter. Mix. Boil for 1-2 minutes. Add zest. Boil for 1-2 minutes. Add juice. Simmer until the sauce begins to thicken (about 3-5 minutes). Place the pancakes, folded in four, into the warm sauce. Soak the pancakes on one side. Turn over. Soak on the other side. In this way, soak all the pancakes. When serving, you can pour the remaining sauce over the pancakes. Bon appetit!
Description of preparation:
For dessert we will use only freshly squeezed juice (3 oranges did the job) and the freshest zest.
This is the key to a fragrant and delicious delicacy. From the quantity of the indicated products, we will get 14 pancakes and a good portion of sauce, which can also be served with other desserts, for example, ice cream! Please note that no sugar is added to the pancakes at all! This is more than compensated for by the sauce; the taste is balanced and harmonious. Be sure to try this amazing dessert! Purpose: For breakfast / For children / For afternoon snack Main ingredient: Dough Dish: Baking / Pancakes Geography of cuisine: French / European
Crepe Suzette with oranges
Ingredients:
Salt
| Chicken egg | 2 pcs. | |
Cooking pancakes
- Whisk the eggs and powdered sugar until fluffy, add salt and mix.
- Add milk, vanilla, a tablespoon of liqueur, a tablespoon of orange zest, melted butter, sifted flour. Beat until smooth so that there are no lumps left. Monitor the thickness of the dough: it should flow well from the spoon. Add flour or milk if necessary.
- Cover the bowl and leave to “rest” for about half an hour. The dough can be prepared the night before, in which case it needs to be refrigerated overnight.
- Heat a frying pan for baking pancakes (it is best to take a non-stick one) and grease it with vegetable oil. Pour the dough into the very middle of the pan and turn it so that it spreads evenly over the surface in a thin layer.
- When the edges are browned, carefully turn the pancake over to the other side with a spatula and bake for another forty seconds. The set dough glides well across the pan and turns over easily. This can be done without a spatula - by tossing. This is not at all difficult to learn.
- Place the prepared pancakes in a stack on a plate.
French pancakes "Crepe Suzette"
Crepe Suzette pancakes are sold on every corner in France. They are served with different fillings, the most common being orange sauce. French crepes "Crepe Suzette" are optionally "flamed", that is, burned, creating a caramel and aromatic surface on the surface.
Ingredients
To prepare French crepe Suzette pancakes we will need: For pancakes: 1 glass of milk; 3/4 cup of flour; 50 g of butter; 2 eggs; 2 tbsp. l. sugar; 1/4 tsp. salt. For the sauce: 1 cup granulated sugar; 3/4 cup water; 1/2 cup orange juice; 50 g butter: 1 tbsp. l. lemon juice; zest of one orange.
Cooking steps
Mix sugar, flour and salt in a bowl, beat eggs and milk separately. Pour the resulting mixture into the dry ingredients. Beat well and add melted butter, leave the dough for 30 minutes. From the rested dough, bake thin pancakes or “crepes”, as they are commonly called in France, in a hot frying pan.
This amount of dough makes approximately 15 pancakes.
To prepare the sauce, you need to mix sugar and orange zest in a separate saucepan and heat it on gas.
Next add lemon juice, orange juice and water to the pan. Keep on fire until sugar is completely dissolved. Our pancake sauce is ready.
Melt butter in a frying pan.
Add the sauce and place the pancakes on top, folded into triangles.
Simmer the Creppe Suzette on both sides until the sauce has lightly caramelized.
Bon appetit!
Crepe Suzette
This dessert is worthy of a holiday table! The French know a lot about desserts. The most delicate airy pancakes, generously soaked in sweet orange syrup, are simply amazing! See the recipe!
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 tbsp. spoon (sauce)
Number of servings: 14
How to make Crepe Suzette
1. Prepare your groceries, let's get started! 2. Separate the yolks from the whites and place them in tall bowls that are convenient for whipping. 3. Add 250 ml of cold milk and salt to the yolks. 4. Add sifted wheat flour, use a whisk or mixer to make the dough homogeneous and smooth, without lumps. 5. Melt a piece of butter (30 g), cool and pour it into the dough, stir with a whisk. 6. Beat the egg whites to stiff peaks, add them into the dough in parts, mix gently. 7. The dough is ready, it is incredibly airy and tender. 8. Cover the container with cling film and place in the refrigerator for 40 minutes. 9. Let's move on to preparing the sauce. Take a convenient deep saucepan or frying pan and heat the sugar over medium heat until it melts. 10. While the sugar is on the stove, wash the oranges, remove the zest and squeeze out the juice. 11. Once the sugar crystals have melted, cut the butter into pieces. 12. Add butter, stir the sauce. Do not remove from the stove; the entire cooking process takes place on the stove. 13. The mass will be heterogeneous, slightly seething. Stir it constantly. 13. The mass will be heterogeneous, slightly seething. Stir it constantly. 14. Pour orange juice into the sauce, add zest. Boil the sauce, stirring constantly, until it reaches the consistency of syrup. Approximately 5 minutes. 15. The sauce is ready! Remember: it shouldn't be too thick. 16. Remove the pancake batter from the refrigerator and mix well. Place the pancake pan over medium heat, grease it with a cloth soaked in oil, the pan should be dry, just greased, nothing more. Pour the dough into a ladle and spread it over the entire surface using circular movements of your hands. Fry until golden brown. 17. As soon as the edge of the pancake begins to move away from the pan, use a spatula to pry it up and turn it over. Cook for a few more seconds. 18. The finished pancakes are very tender and soft. Fold each pancake in half, then in half again. There are 14 of them, the diameter of my frying pan is 20 cm. 19. Pour some of the sauce into the frying pan and heat it up. Warm the crepes in batches in the orange sauce and serve immediately hot with a scoop of ice cream. In the original recipe, the crepe needs to be sealed; strong orange liqueur is used for this purpose, but if the dessert is intended for children, then it is better not to do this.
