Crape suzette
Cooking time:
2 hours 30 minutes
Active time:
45 minutes
Complexity:
Average
Let the dough settle
A French classic for leisurely weekend breakfasts. Top the pancakes with a scoop of vanilla ice cream to make mornings truly bohemian!
See all recipes category Breakfasts 
5
Recipe "Crepe Suzette "
Ingredients for 3-4 servings
whole grain wheat flour
120 g
cream 10%
500 ml
egg CO
2 pcs.
butter
25 g
icing sugar
50 g
salt
⅓ tsp
For the orange sauce:
butter
100 g
sugar
100 g
freshly squeezed orange juice
150 ml
orange zest
1 tbsp. l.
cognac or rum for flambering
30 ml optional
Step 1/8
Melt butter for pancakes and mix with warm cream.
Step 2/8
Mix the eggs with flour, salt and powder until smooth and smooth.
Step 3/8
Pour warm cream into the mixture and knead the pancake dough. Ideally, it should be allowed to stand for a couple of hours at room temperature.
Step 4/8
Fry the pancakes in a well-warmed pan until golden brown.
Step 5/8
For the sauce, melt the butter in a large pan, add the sugar and heat until you have a golden caramel. Do not overcook, otherwise the sugar will start to bitter.
Step 6/8
Pour orange juice into caramel, add zest. Bring to a boil, reduce heat and simmer for another 2-3 minutes.
Step 7/8
Fold the pancakes in a triangle, lower into the orange caramel and hold for a couple of minutes to soak well.
Before serving, pour cognac or rum into the pan with pancakes and sauce, gently set on fire and wait for the flame to go out.
Step 8/8
Serve the pancakes, pouring over the remaining sauce.
Ingredients for 3-4 servings
whole grain wheat flour
120 g
cream 10%
500 ml
egg CO
2 pcs.
butter
25 g
icing sugar
50 g
salt
⅓ tsp
For the orange sauce:
butter
100 g
sugar
100 g
freshly squeezed orange juice
150 ml
orange zest
1 tbsp. l.
cognac or rum for flambering
30 ml optional
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