Crepe Suzette Cake

Crepe Suzette Pancake Cake – A Flambéed Delight

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Servings: 8

Welcome to the world of culinary delights, where pancakes transform into a spectacular cake! Today, I will guide you step by step in preparing a Crepe Suzette Pancake Cake, an elegant and refined dessert, perfect for special occasions or simply to indulge your taste buds. Crepes Suzette are famous for their flambéed sauce, but today we will also add a vanilla cream that will turn this dessert into a masterpiece.

Ingredients needed:

For the pancake batter:
- 250g flour
- 500ml milk
- 3 eggs
- 1 tablespoon sugar
- A pinch of salt
- 50g melted butter (for frying the pancakes)

For the vanilla cream (Pastry Cream):
- 250ml milk
- Juice of 1 orange (about 70ml)
- 1 egg yolk
- 60g sugar
- 1 tablespoon flour

For the Suzette sauce:
- 120g butter
- 70ml orange juice
- 3 tablespoons sugar
- 40ml cognac (preferably a quality cognac)

For flambéing and baking:
- 60ml cognac
- 90ml heavy cream
- 2 eggs
- 3 tablespoons sugar

Preparation:

Step 1: Preparing the pancake batter
Start by mixing the flour, salt, and sugar in a large bowl. In another bowl, beat the eggs and gradually add the milk, stirring continuously. Pour this liquid mixture over the dry ingredients and mix well until you obtain a smooth batter without lumps. Finally, fold in the melted butter. Cover the bowl with plastic wrap and let the batter rest for 30 minutes. This step is essential for fluffy and tender pancakes.

Step 2: Making the pancakes
Heat a non-stick skillet over medium heat and lightly grease it with a bit of butter. Pour a ladle of batter into the skillet, swirling it to evenly distribute the batter. Fry the pancake for 1-2 minutes on each side or until golden. Repeat the process until all the batter is used. You will get about 10-12 pancakes. Place them on a platter and let them cool.

Step 3: Making the vanilla cream
In a saucepan, bring the milk and orange juice to a boil. In a separate bowl, beat the egg yolk with the sugar until fluffy. Add the flour and mix well. When the milk starts to boil, gradually pour it over the egg yolk mixture, stirring constantly to prevent the egg from curdling. Return the mixture to low heat and stir continuously until the cream thickens. Cover with plastic wrap and let it cool to room temperature, then refrigerate.

Step 4: Making the Suzette sauce
In a saucepan, melt the butter with the orange juice and sugar, then let it simmer for 5 minutes until a smooth sauce forms. Add the cognac and mix well.

Step 5: Assembling the pancake cake
Take a pancake, spread a little Suzette sauce on one side, then add a portion of vanilla cream. Roll up the pancake and place it in a springform pan, continuing the process until all pancakes are used. Arrange them side by side.

Step 6: Flambéing
Heat a skillet over medium heat. Add 60ml of cognac and carefully tilt the skillet to ignite the cognac. Let the flame burn for a few seconds, then remove the skillet from the heat. This step requires caution, so make sure there are no flammable materials nearby.

Step 7: Making the meringue
Over a double boiler, beat the 2 egg whites with the 3 tablespoons of sugar until stiff and glossy. Arrange the meringue on top of the pancakes after they have been in the oven for 10 minutes at 160°C. Continue baking until the meringue turns golden, about 5-7 minutes.

Step 8: Serving
Let the Crepe Suzette pancake cake cool for 30 minutes. Dust it with powdered sugar before serving. You can accompany this dessert with a scoop of vanilla ice cream or a fresh fruit sauce for an extra burst of flavor.

Helpful tips:
- Make sure all ingredients are at room temperature before starting the preparation. This helps with better homogenization of the batter.
- You can experiment with different flavors for the vanilla cream, adding a splash of vanilla extract or lemon zest.
- This pancake cake can also be served with chocolate or caramel sauce for a decadent dessert.

Nutritional benefits:
This dessert, although considered indulgent, can be enjoyed in moderation. The pancakes provide essential carbohydrates, while the vanilla cream adds a source of protein and calcium. The orange juice brings vitamins and antioxidants, contributing to a healthier dessert.

Calories:
A serving of Crepe Suzette pancake cake contains approximately 350-400 calories, depending on the ingredients used and the quantity.

Frequently asked questions:
1. Can I use another type of alcohol instead of cognac?
Yes, you can try rum or whiskey, but the taste will be different.

2. How can I make the pancakes less greasy?
You can reduce the amount of butter in the batter, but make sure the skillet is well-greased to prevent sticking.

3. Can I make this pancake cake in advance?
Of course! You can prepare the pancakes and cream a day ahead, and the assembly of the cake can be done a few hours before serving.

Possible variations:
Instead of orange juice, you can use lemon juice for a more tangy taste, or you can add cocoa flavors to the vanilla cream for an interesting twist.

Turn every meal into a celebration with this Crepe Suzette Pancake Cake! With patience and love, you will create a dessert that not only impresses but also brings a smile to the faces of your loved ones. Enjoy!