Crepes Suzette
Crepes Suzette is an iconic recipe of French cuisine, combining the delicacies of pancakes with the sophisticated aroma of cognac. The origins of this recipe are shrouded in mystery, but it is said to have been created around 1895 by a young chef named Henri Charpentier, at the request of a customer. This recipe is not just a simple meal, but a culinary experience that delights the senses.
To prepare Crepes Suzette, you will need simple yet quality ingredients. Start by making the pancake batter, combining 250 grams of flour with 500 milliliters of milk, two eggs, a tablespoon of sugar, and a pinch of salt. Mix well using a mixer or a whisk until you obtain a homogeneous composition. Let the batter rest for about 30 minutes, allowing the gluten to relax, and the pancakes to become fluffier.
In the meantime, prepare the Suzette sauce, which is the heart of this dish. In a pan, melt 100 grams of butter and add 100 grams of sugar. Stir until the sugar caramelizes slightly, then add the juice of one orange and the grated zest of two oranges. This will add a citrus fragrance and a note of freshness to the sauce. Once you have a uniform mixture, pour in 100 milliliters of cognac and let the sauce simmer on low heat until it thickens slightly.
Now, it's time to prepare the pancakes. Heat a non-stick pan, grease it with a little butter, and pour a ladle of batter, spreading it evenly on the bottom of the pan. Cook the pancake for about 1-2 minutes on each side until it turns golden. Repeat the process until you have finished all the batter. Place each pancake on a plate, and when all are ready, fold each pancake into quarters and place them in the pan with the Suzette sauce.
To finish the dish, let the pancakes soak in the sauce for a few minutes, then prepare for the climax: flambéing. Carefully pour a little more cognac over the dish and ignite it with a lighter. The flame will dance over the pancakes, giving them a deep aroma and a spectacular appearance.
Serve Crepes Suzette warm, decorated with orange slices and drizzled with the aromatic sauce. This dessert will turn any meal into a special occasion, delighting both the eyes and the taste buds of your loved ones.
Pancake sheets: Mix the ingredients for the sheets until you obtain a thick enough composition. The dough will be left to cool for a while, covered. Then, the pancakes will be prepared in a pan with a little butter. Filling: Add the peeled and chopped oranges to the melted sugar, and this will form the orange sauce with which you fill the pancake. The pancakes are packed into little bags that you can tie with a slice of lemon and are garnished with whipped cream on top. Usually, crepes suzette are served flambéed at the table.
Ingredients: milk 500ml, eggs 3 pcs, flour 300gr, vanilla sugar 10gr. For the filling: oranges 500gr, cut into small pieces, granulated sugar melted in a pan with 80-degree alcohol extinguished.
