Thin French pancakes, or crepes: recipes and cooking features. Pancakes crepe suzette recipe Step by step recipe

Crepe Suzette (French: Crêpe Suzette) are pancakes prepared using classic French technology. The peculiarity of this technology is that the pancakes themselves are simmered in a mixture prepared with the addition of citrus (orange) juice and zest. At the very end, alcohol (rum, cognac or liqueur) is added to the caramel, and the pancakes are flambéed for a short time.

Crepe suzette pancakes

In fact, most French delicacies are very high in calories, and this also applies to crepe suzette. But no one intends to cook them during a diet?

Ingredients:

For pancakes:

• flour - 115 g;
• egg - 1 pc.;
• egg yolk - 1 pc.;
• milk - 200 ml;
• water - 75 ml;
• zest of 1 orange;
• butter - 55 g.

For the syrup:

• orange juice - 155 ml;
• zest of one orange;
• sugar - 25 g;
• zest and juice of one lemon;
• Cointreau liqueur - 45 ml;
• butter - 55 g.

Preparation

The pancakes themselves are prepared without adding sugar, since they will simmer in syrup. Beat the egg with the yolk and a little water. Next, pour milk and melted butter into this mixture, add orange zest. After passing the flour through a sieve, pour in the mixture of liquid ingredients, but pour it in portions, stirring to avoid the formation of lumps. When the dough is ready, it is recommended to leave it in a cool place for about half an hour so that the gluten strands from the flour relax and the pancakes turn out elastic. Fry portions of dough until browned.

Now to the syrup. To make it, melt the sugar crystals with citrus juice and zest, then, when the syrup boils, add a slice of butter to it and place the pancakes folded in a triangle. Heat them for a minute and then pour over the liqueur. The high temperature will cause the liqueur to ignite, so be careful. As soon as the fire goes out, the crepe suzette with oranges will be ready.

French crepe suzette pancakes – recipe

Ingredients:

For pancakes:

• eggs - 2 pcs.;
• flour - 95 g;
• milk - 115 ml;
• water - 45 ml;
• butter - 15 g.

For the syrup:

• butter - 85 g;
• sugar - 45 g;
• cognac - 35 ml;
• zest of one orange;
• orange juice - 75 ml.

Preparation

Combine milk and water. Melt and cool a small amount of butter and whisk it with the egg. Add milk to the beaten egg. Pour half of the liquid mixture into the flour, beat well and repeat the procedure with the remaining half. Fry portions of dough in a well-heated frying pan until browned on both sides. Fold the hot pancakes into a triangle.

Prepare the syrup by melting the butter and mixing it with the sugar crystals. Pour in the citrus juice and wait until the sugar dissolves. Afterwards, add the zest to the syrup, add the pancakes and heat them for about a minute. Pour in the cognac and let it burn.

Calories: Not specified
Cooking time: Not indicated

French crepes "Crepe Suzette" in orange sauce is a recipe with history. The English King Edward VII 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 loved it very much and the cook created a truly culinary masterpiece! The aroma of orange and the intoxicating note of cognac, combined with the tenderness of pancakes, symbolizes the reverent relationship of a couple in love, which has everything: tender touches, the bitterness of unintentional insults, the sweetness of kisses and the romance of meetings. This is the kind of dessert with a touch of intrigue that we will be preparing today. Let's get started.



For Crepe Suzette pancakes we will need:
For pancakes:

- premium wheat flour - half a glass,
- selected eggs - 2 pcs.,
- milk - half a liter,
- melted butter - 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: 4 servings

How to cook with photos 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 it into the finished dough.




Our pancake dough should be liquid, and the pancakes themselves should be thin. Mix thoroughly again and set aside for half an hour in the cold.
Now heat up the pancake pan and grease it with oil before making the first pancake.




We bake thin pancakes and stack them in a stack.






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




Melt butter in a frying pan.




Pour the prepared juice into the frying pan, add sugar, add cognac (optional) and lay out the prepared zest.




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






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




This is just pure pleasure and an extravaganza of taste! Bon appetit!




Starinskaya Lesya

Crêpe Suzette is a French dessert consisting of crepes with orange sauce and Cointreau liqueur (optional).

The most tender, sweet, delicious pancakes, soaked in aromatic, thick, unforgettable orange sauce.

It is in this dessert that ordinary pancakes turn into an orgasmic dessert, the taste of which is impossible to forget. The French know a lot about desserts, and“Crepe Suzette” - not an exception.

Pancakes:

Eggs + sugar = mix with a whisk + flour + salt = mix + milk + vegetable oil. Leave for 30 minutes at room temperature.

I prepare 9 pancakes, grease a frying pan with vegetable oil and fry them on both sides until golden brown.

Orange sauce:

In a frying pan with a thick bottom, fresh 1 orange + sugar 50-75 g = bring until thickened, do not stir (sugar may turn into crystals). + zest of one orange and 50 g butter = heat the sauce.

I fold each pancake into a triangle and put 2 oranges in the sauce + fillet.

Over low heat, soak the pancakes in orange sauce for 3-5 minutes on each side.

I pour orange liqueur, cognac, dark rum (50ml) over the dessert and set it on fire. This process is called flambéing. The alcohol will evaporate and give the dessert a subtle, delicate aroma. If you are afraid, don't do it.

I put the hot pancakes on a plate. French dessert “Crepe Suzette” is ready. Ideal with a scoop of vanilla ice cream.

Crêpe Suzette is a French dessert consisting of crepes with orange sauce and Cointreau liqueur (optional).

The most tender, sweet, delicious pancakes, soaked in aromatic, thick, unforgettable orange sauce.

It is in this dessert that ordinary pancakes turn into an orgasmic dessert, the taste of which is impossible to forget. The French know a lot about desserts, and“Crepe Suzette” - not an exception.

Pancakes:

Eggs + sugar = mix with a whisk + flour + salt = mix + milk + vegetable oil. Leave for 30 minutes at room temperature.

I prepare 9 pancakes, grease a frying pan with vegetable oil and fry them on both sides until golden brown.

Orange sauce:

In a frying pan with a thick bottom, fresh 1 orange + sugar 50-75 g = bring until thickened, do not stir (sugar may turn into crystals). + zest of one orange and 50 g butter = heat the sauce.

I fold each pancake into a triangle and put 2 oranges in the sauce + fillet.

Over low heat, soak the pancakes in orange sauce for 3-5 minutes on each side.

I pour orange liqueur, cognac, dark rum (50ml) over the dessert and set it on fire. This process is called flambéing. The alcohol will evaporate and give the dessert a subtle, delicate aroma. If you are afraid, don't do it.

I put the hot pancakes on a plate. French dessert “Crepe Suzette” is ready. Ideal with a scoop of vanilla ice cream.

Every kitchen in the world has an old, primordial recipe for pancakes. They can be made from different flours and vary in thickness and size. Buckwheat, wheat, rice, corn, oatmeal, sponge and plain - you can’t list all the variety. And despite the fact that we are accustomed to considering thin pancakes as originally Russian, there is a similar dish in many other countries. As a rule, they practically do not differ in composition, but still have specific features.

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

Features of crepes

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

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

Sweet pancakes are served for dessert and breakfast. They can simply be drizzled with butter or chocolate and sprinkled with powdered sugar. For more complex fillings, whipped cream, fruit, syrups, custard, and confitures are used. There is even a special variety - French pancakes suzette. They are served with aromatic orange sauce, which is prepared with Cointreau or Grand Marnier liqueur.

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

Crepes: ingredients for dough

In fact, there is absolutely nothing complicated in the ingredient composition of crepes and the process of their preparation. Products for the dough can be found in every refrigerator, as well as for the filling. Who among us doesn’t have a jar of simple jam or jam?!

So, to prepare the dough you need to take:

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

Preparation

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

Use a good frying pan to make French pancakes. As a rule, experienced housewives use the same one over and over again. Nothing else is fried in such pans. However, now you can buy special dishes with very low sides.

Heat the pan well and lightly grease it with butter. Then pour the dough in the center. Its volume should be approximately ¼ cup. Quickly, before it has time to set, spread it evenly over the surface of the frying 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 is set. Then flip it over and cook for a few more minutes. French pancakes have two distinctive features. Firstly, they are very, very thin, almost transparent. Secondly, they are not crispy or ruddy, but milky white in color.

French crepes with egg and ham

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

First, prepare the French pancakes, the recipe for which is given above. Set them aside. Fry the eggs in a frying pan. Place a slice of ham in the center of each pancake. Then carefully place the fried egg. Fold the edges in as shown in the photo. Top your breakfast with green onions, black pepper and salt.

The technology for preparing the second version of French pancakes with eggs is somewhat different. It allows you to serve them piping hot. After frying the pancake on one side until light golden brown, there is no need to turn it over. Break an egg into the center and tuck the edges in as shown in the photo. Next, cook the eggs until cooked. You can close the pan with a lid on top for 1-2 minutes. You can sprinkle the egg pancake with herbs and pieces of pre-fried bacon on top.

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 zest;
• 1/3 cup freshly squeezed orange juice;
• 20 ml;
• 2 tbsp. l. cognac

Preparing the sauce

You should start preparing the sauce after the French pancakes are ready. In the bowl of a food processor, cream the butter, orange zest and sugar until smooth and smooth. With the machine running, gradually add the orange juice.

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

Carefully transfer the pancakes into a heatproof bowl using a spatula. In a separate saucepan, heat the liqueur and cognac. Light the mixture and carefully pour it onto the surface of the pancakes. By tilting the plate to the sides, moisten them evenly and thereby extinguish the flame. French crepes with orange sauce should be served immediately while they are still very hot.

Crepes with cheese, sour cream and herbs

To prepare delicious cheese crepes filled with sour cream and herbs, you need to make some adjustments to the dough recipe. Everything is quite simple. Add parmesan grated on a coarse grater (100-150 g for the above amount of milk and flour). Mix the dough thoroughly, there should be no lumps left. Next, cook the pancakes in a preheated frying pan as required.

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