Many of you have probably heard or tried the famous french dessert- Crepe "Suzette". It is a wonderful combination of amazingly thin and delicate French pancakes and aromatic orange sauce.

Author of the publication

• Recipe author: Daria Bliznyuk
• After cooking, you will receive 7 pcs.
• Cooking time: 50 min

Ingredients

• 2 pcs. egg
• 1/2 tsp salt
• 30 gr. powdered sugar
• 2 drops vanilla extract
• 120 g wheat flour
• 160 ml. milk
• 250 ml. cream 33%
• 1 tbsp vegetable oil
• 3 pcs. Orange
• 70 gr. sugar
• 100 g butter
• 50 ml. cognac
• 50 ml. orange liqueur
• 1/8 tsp salt

Cooking method

Prepare ingredients. Remove eggs, milk and cream from the refrigerator in advance so that they are at room temperature.

Combine eggs with icing sugar, salt and vanilla extract... Stir with a whisk until smooth. Add flour and gradually pour in milk.

Add cream and butter. Stir. The dough is ready, it should turn out to be quite liquid.

Grease the pan with oil and heat, pour a ladle of dough and quickly spread over the entire surface of the pan.

When the dough grips on top and the edges become ruddy, turn the pancake over with a spatula. Cook on the other side for less than a minute.

Put the prepared pancakes on a plate and top with the second plate turned upside down. Prepare the crepes from the remaining dough in the same way.

Prepare the sauce: wash the oranges, cut half of the orange into slices. Remove the zest from the rest with a fine grater - only the orange layer. Squeeze out the juice.

Put a dry frying pan on low heat, add half the sugar and let it dissolve. No need to interfere! You can sometimes raise the pan and return it to the fire.

As soon as half of the sugar has dissolved and begins to caramelize, add the rest of the sugar. It should completely dissolve and turn amber.

Add zest and stir quickly.

Add butter, stir. Cook until all the oil is gone.

Pour in juice, bring to a boil. If caramel pieces are formed, grind them with a spatula to make the sauce homogeneous.

Boil the sauce for 2-3 minutes, add the orange slices and alcohol. Cook over medium heat for another 3-5 minutes.

Put a few pancakes in a frying pan, add some of the sauce, warm up.

You can leave the dessert in a portioned pan or put it on a plate. We recommend serving with a scoop of vanilla ice cream.

Dessert Crepe Suzette ready! Bon Appetit!

Crepe pancakes Suzette - famous french dish, which has become a real classic. Its origin is associated with various stories, the veracity of which can only be guessed at.

A distinctive feature is thick orange sauce, which is an obligatory accompaniment to the dessert. The sweet tooth will definitely not resist.

Crepe Suzette

These legends are no less famous than the pancakes themselves. There are several applicants for the right to be called the creator of the dessert. It is believed that the dish first appeared in the late 19th century ...

One of the stories of the origin of the dish is described in the memoirs of the French chef Charpentier, who emigrated to America. As a 15-year-old assistant waiter, he served the Prince of Wales and his guests at one of Monte Carlo's restaurants. Among those invited was a beautiful young girl named Suzette. Pancakes were prepared for the guests, and the novice waiter had to take them and put them on the table, but before that, warm them up in orange juice sauce, zest and a combination alcoholic beverages... Suddenly the sauce ignited and a flambé platter was served. So the future chef became the founder of a new dessert, which delighted the prince and his friends, and was named after their charming companion Suzette.

Another story about a Parisian actress Suzanne Reichenberg, who served in the famous "Comedie Francaise". It was at the end of the 19th century. The actress was busy in one play where, according to the role, she had to eat pancakes every day, and do it with pleasure. The chef who baked them decided to alleviate the fate of Suzanne and especially for her invented small, very thin pancakes... He made them sweet by making a special orange sauce. It was rumored that the chef was in love with the actress.

According to another version, one Parisian chef invented pancakes especially for his beloved actress Suzette Reichenberg, who came to his restaurant for breakfast every morning. She liked them so much that she allowed them to call these crepes Suzette Crepe.

Recipe

What products are needed for the test:

• 250 grams of flour;
• 150 grams of powdered sugar;
• 0.3 liters of milk;
• 3 chicken eggs;
• 50 grams of butter;
• a tablespoon of orange peel;
• 50 grams almond flour;
• salt - a pinch.

Ingredients for the sauce:

• 0.3 liters orange juice (freshly squeezed);
• zest of one orange:
• 3 tablespoons of orange jam;
• 8 tablespoons;
• 50 ml rum, cognac or brandy;
• vanilla ice cream.

Cooking pancakes

1. Whisk eggs and icing sugar until fluffy, add salt and stir.
2. Add milk, vanilla, a tablespoon of liqueur, a tablespoon of orange peel, melted butter, sifted flour. Beat until smooth so that no lumps remain. Watch out for the thickness of the dough: it should drain well from the spoon. Add flour or milk if necessary.
3. Cover the bowl and leave to "rest" for about half an hour. The dough can be cooked in the evening, in which case it must be refrigerated overnight.
4. Preheat a pan for baking pancakes (it is best to use a non-stick pan) and grease it 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.
5. When the edges are browned, gently turn the pancake over with a spatula and bake for another forty seconds. The seized dough slides well over the pan and easily turns over. This can be done without a paddle - by tossing. This is not at all difficult to learn.
6. Place ready-made pancakes on a plate in a stack.

Now it's up to the sauce

1. Roll the oranges around the table to soften them and squeeze the juice out of them. Pour it into a heavy-bottomed skillet and let it boil. When boiling, pour sugar, put the zest of one orange and jam.
2. Cook over low heat until all the sugar has dissolved and some of the liquid has evaporated. Pour in the rest of the liquor.

Fold the pancakes in half and again in half to make triangles. Fry them on each side for a few seconds in the resulting orange sauce.

Place the prepared crepe Suzette on a plate. It remains to put them on the table.

How to serve

Serving crepe Suzette pancakes is very effective. They are set on fire and served blazing. To do this, sprinkle a little sugar on the pancakes folded four times, pour over with rum or brandy and set fire to. Alcohol will immediately ignite and get the effect of dancing flames.

Crepe Suzette pancakes do not need to be fried in sauce or set on fire. After baking, fold them four times, place on a plate and top with thick orange-caramel sauce. Their vsus will not worsen from this.

It is customary to serve a scoop of ice cream with this dish.

The word "crepe" is translated from French as "pancake". In France, it is not customary to put soda on pancakes. For the dough to be smooth, milk and eggs should be at room temperature.

Crepe Suzette will decorate any table. This is the perfect treat for romantic dinner and a great dessert for the holiday.

Crepe Suzette pancakes are sold on every corner in France. They are served with different fillings, the most common is with orange sauce. French pancakes "Crepe Susette" are optionally "flamed", that is, they are fired, forming a caramelized and aromatic surface on the surface.

Ingredients

To prepare French pancakes "Crepe Suzette" we need:
For pancakes:
1 glass of milk;
3/4 cup flour
50 g butter;
2 eggs;
2 tbsp. l. Sahara;
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 with milk separately. Pour the resulting mass to 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 called in France in a hot frying pan.

To prepare the sauce, you need to mix sugar and orange zest in a separate saucepan, send it to gas.

Then send to the pan lemon juice, orange juice and water. Keep on fire until sugar is completely dissolved. Our pancake sauce is ready.

Simmer the Crepp Suzette pancakes on both sides until the sauce is slightly caramelized.

Bon Appetit!

Calorie content: Not specified
Cooking time: Not indicated

French pancakes "Crepe Suzette" in orange sauce is a recipe with history. King Edward VII of England had a relationship with a mysterious French actress named Suzanne, and it was for her that the court chef created this wonderful dessert. The actress was very fond of and the cook created truly cooking masterpiece! The aroma of orange and a heady hint of cognac, combined with the tenderness of pancakes, symbolizes the quivering relationship of a couple in love, which has everything: gentle touches, bitterness from unintentional grievances, the sweetness of kisses and the romance of meetings. Here is such a dessert with a touch of intrigue and we will cook today. Let's get started.



For Crepe Suzette pancakes we need:
For pancakes:

- Wheat flour top grade- incomplete glass,
- selected eggs - 2 pcs.,
- milk - half a liter,
- ghee - 2 tablespoons. l.,
- salt - a whisper,
For the sauce:

- granulated sugar - 5 tbsp. l.,
- butter - 80 g,
- cognac - 20 - 30 g (optional),
- orange - a couple of pieces.

Servings Per Container: 4 Servings

How to cook from a photo step by step

First of all, let's start baking pancakes. In a deep bowl, beat the eggs with a whisk or mixer.




Add a little milk, a pinch of salt and sifted flour, mix everything thoroughly.




Knead the dough by hand or beat with a mixer until the lumps disappear.

Melt the butter in a water bath (2 tablespoons) and pour into the finished dough.




Pancake dough we should get liquid, and the pancakes themselves are thin. Mix well again and set aside for half an hour in the cold.
Now we heat the pancake pan, grease it with oil before the first pancake.




We bake thin pancakes, put them in a pile.






Let's start with the sauce.
We rub the zest of one orange, then peel one and the other and squeeze fresh out of them.




Melt the butter in a frying pan.




Pour the prepared juice into the pan, add sugar, add brandy (optional) and spread the prepared zest.




Simmer the resulting sauce in a pan until thick for about 15 minutes. Ready! Attention - exclude cognac from the sauce.
Now put the pancakes folded in a triangle in a frying pan, let them soak a little with the sauce.






Dessert is ready. Decorate with orange slices, mint sprigs and serve with additional sauce.




This is just pure pleasure and extravaganza of taste! Bon Appetit!




Starinskaya Lesya

Every kitchen in the world has an old, native recipe for pancakes. They can be made from different flours, differ in thickness and size. Buckwheat, wheat, rice, corn, oatmeal, sponge and simple - the whole variety cannot be enumerated. And despite the fact that thin pancakes we are accustomed to consider it natively Russian, there is a similar dish in many other countries. As a rule, they practically do not differ in composition, but they still have specific features.

Today we will talk about thin French pancakes. They are called "crepes".

Features of crepes

Thin and aromatic pancakes are most often associated with Brittany, but nevertheless they are loved all over France. Moreover, in terms of popularity, they compete with the traditional croissant.

Sweet pancakes are usually made from wheat flour, and for salted buckwheat is preferable. The latter are traditionally served with hearty fillings: mushrooms, eggs and ham, artichoke, cheese, ratatouille. The filling is placed in the very center, and the edges of the dough are carefully folded up like an envelope.

Sweet pancakes are served for dessert and breakfast. They can be simply doused with butter or chocolate and sprinkled with powdered sugar. For more complex fillings, use whipped cream, fruits, syrups, custard, jams. There is even a special variety - French pancakes suzette. They are served with a fragrant orange sauce prepared with Cointreau or Grand Marniere liqueur.

Crepes are one of the most important recipes for every professional chef, as it is basic, i.e. an excellent platform for further experiments with filling. Well, for simple housewives, the recipe for French pancakes, as they say, God himself commanded.

Crepes: ingredients for the dough

In fact, there is absolutely nothing complicated in the ingredient composition of crepes and the process of their preparation. There are products for the dough in every refrigerator, however, as well as for the filling. Which one of us has no jar simple jam or jam ?!

So, to prepare the dough, you need to take:

• 4 large eggs;
• 2 tbsp. l. softened butter;
• 350 ml of milk;
• 125 g flour;
• ½ tsp salt.

Preparation

In a bowl, first beat the eggs lightly with a regular whisk. Then add all the other ingredients to them and mix well. You should get a thin and smooth dough.

For French pancakes, use good frying pan... Usually, experienced housewives use the same time from time to time. In such pans, nothing else is fried. However, now you can buy special dishes with very low sides.

Heat the pan well and lightly grease with butter. Then pour the dough in the center. Its volume should be approximately ¼ of a glass. Quickly, before it has time to grab, distribute it in an even layer over the surface of the pan, to do this, simply tilt it in the desired direction.

Bake the pancake until the edges begin to dry out and curl up and the center hardens. Then turn it over and cook for a few more minutes. French pancakes have two distinct characteristics. First, they are very, very thin, almost transparent. Secondly, they are not roasted or ruddy, but milky white.

French crepes with egg and ham

As mentioned above, there can be almost any filling for crepes, that is, the one that suits you and your family. We recommend trying the most common savory option - ham and egg.

First, prepare the French pancakes, the recipe for which is listed above. Set them aside. Fry the eggs in a skillet. Place a slice of ham in the center of each pancake. Then carefully lay down fried egg... Tuck the edges as shown in the photo. Sprinkle breakfast with green onions, black pepper and salt on top.

The cooking technology of the second version of French pancakes with eggs is somewhat different. It allows you to serve them in the heat of the heat. After toasting the pancake on one side until light golden brown, it does not need to be turned over. Break the egg in the center and tuck the edges as shown in the photo. Next, bring the eggs to readiness. You can close the pan with a lid on top for 1-2 minutes. On top, you can sprinkle a pancake with an egg, herbs and pieces of pre-fried bacon.

French Pancakes Suzette: Orange Sauce Recipe

In order to prepare a tart, sweet and aromatic orange sauce for classic crepes, you will need:

• 6 tbsp. l. unsalted butter;
• 50-60 g sugar + powdered sugar for sprinkling;
• 1 tbsp. l. finely grated orange peel;
• 1/3 cup freshly squeezed orange juice
• 20 ml;
• 2 tbsp. l. cognac.

Making the sauce

You should start preparing the sauce after the French pancakes are ready. In a food processor bowl, combine the butter until smooth and smooth, orange peel and sugar. While the machine is on, add the orange juice gradually.

Preheat the oven. Place orange oil in the center of each pancake, then fold it in half twice to form a triangle. Place them in one line on a greased sheet, slightly overlapping. Then sprinkle with 2 tbsp. l. sugar and bake in the oven over medium heat, about two minutes. The surface should caramelize.

Use a spatula to gently transfer the pancakes to an ovenproof dish. Heat the liquor and cognac in a separate saucepan. Light the mixture and pour it gently onto the surface of the pancakes. By tilting the plate to the sides, moisten them evenly and thereby extinguish the flame. Orange Sauce French Pancakes should be served immediately while they are still very hot.

Crepes with cheese, sour cream and herbs

To prepare mouth-watering cheese crepes stuffed with sour cream and herbs, you need to make some adjustments to the dough recipe. Everything is simple enough. Add the parmesan grated on a coarse grater (100-150 g for the above amount of milk and flour). Stir the dough thoroughly, no lumps should remain. Next, cook the pancakes in a preheated skillet, as expected.

In a separate bowl, combine 1 cup thick sour cream, finely chopped green onions and add pepper and salt to taste. Apply ½ tbsp. Thin layer to the surface of each pancake. l. fillings, retreating 1-1.5 cm from the edge. Then roll them into a cigar. Serve hot sour cream to the table.