Crepe pancakes recipe. Crepe Suzette pancakes recipe. French crepe suzette pancakes

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.

A popular French dessert - Crepe Suzette pancakes - will come in especially handy during Maslenitsa week. Pancakes steamed with aromatic orange-caramel sauce become especially tender, sliding, melting and do not need filling.

To prepare Crepe Suzette pancakes, we will prepare the ingredients according to the list. Those with a sweet tooth may refuse lemon.

From milk, eggs, flour, a tablespoon of sugar, a pinch of salt, vanilla sugar, a spoon of melted butter, mix liquid pancake dough without lumps. Before baking the pancakes, my dough stood in the refrigerator for 12 hours. Then add a spoonful of orange zest and mix.

We bake thin pancakes in the usual way - in a frying pan.

For the sauce, first melt the sugar in a hot frying pan. Add butter to the darkened caramel. Separately, remove the zest of the second orange, half a lemon, and squeeze out the citrus juice.

Add the zest to the sizzling mixture, pour in the juice, stir and simmer for 3-4 minutes until thickened.

One by one, dip the pancakes in the hot sauce, fold them into triangles, pour over orange liqueur or other strong alcohol, set them on fire - flambe the dessert.

We serve fragrant Crepe Suzette pancakes either hot, warm or cooled. Dessert in any form remains delicious.

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

How to cook crepe suzette pancakes recipe - a complete description of the preparation so that the dish turns out very tasty and original.

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 sugar syrup. 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?

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

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

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

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

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

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.

Crepe Suzette with orange sauce

eggs – 2 pcs.;
sugar – 10 g;
flour – 110 g;
milk – 275 ml;
butter – 25 g;
half a vanilla pod.

Start with pancakes, for which you need to beat eggs with sugar and pour milk into them. Add the contents of half a vanilla bean and melted butter to the milk-egg mixture, and then begin adding liquid to the flour in portions. Fry the pancakes.

Melt the sugar for the syrup in a frying pan and mix it with the orange juice, the zest of a couple of oranges and the pulp of all four oranges. Let the caramel boil again, and then put the pancakes in it and pour cognac over everything. Once the alcohol has burned off, the pancakes are ready to be served.

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.
Add the rest of the milk.

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 - for a children's party we 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!

Crepe "Suzette"

120 g flour
300 ml milk
2 large eggs
1 tbsp. l. vegetable oil
1 tbsp. l. powdered sugar
a pinch of salt

100 g butter
100 g sugar
150 ml fresh orange juice
zest of 2 oranges
zest of 1 lemon
3 tbsp. l. orange liqueur
2 tbsp. l. cognac

STEP-BY-STEP COOKING RECIPE

For pancakes, sift flour, powder and salt into a bowl. Make a well in the center, crack the eggs into it, pour in the oil and 2 tbsp. l. milk, stir until smooth. Pour in the milk in a thin stream, whisking faster. Then add 2-3 tbsp. l. water. The dough will be quite liquid.

Heat a small, heavy-bottomed frying pan. Wipe the pan with a paper towel soaked in oil.

Bake pancakes by placing them in a pan or on a plate covered with film. Wipe the pan with oil from time to time.

For the sauce, melt the butter and sugar in a frying pan until all the sugar has melted. Increase the heat and let the mixture simmer until the sugar begins to darken, about 3 minutes. Stir once at the end.

Pour in the orange juice, add the orange and lemon zest, and cook until thickened, 2–3 minutes. Pour in orange liqueur and cognac, reduce heat to low.

Place one pancake in the sauce and turn over. Fold the pancake into quarters and move it to the side. Repeat with the remaining pancakes. Serve immediately.

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Crepes Crepe Suzette

crepe suzette pancakes

Hurray, Maslenitsa has arrived, let's wave goodbye to winter) I congratulate you on the arrival of spring and of course I can’t leave you without a new, absolutely amazing pancake recipe, you can eat them every day this week!

This is orange bliss, a bright, pleasant aromatic delight. I just love Crepe Suzette pancakes and I’m sure you will love the taste of these dessert crepes with a delicate orange sauce.

The process of preparing the dessert is simple, because you already know how to prepare classic pancakes. but we will make an incredibly fantastic dessert out of ordinary pancakes. Pancakes are popular all over the world, and the dessert that we will prepare today is very popular in France. We will also flambé pancakes to achieve the best result and such a captivating aroma, no one will be left without spectacles! The principle of flambéing is quite simple: a strong alcoholic drink is poured over the almost cooked dish, after which the drink is set on fire, the alcohol burns out leaving a pleasant aroma and a caramel crust. I'm looking forward to it... This dessert will become a real masterpiece on your table during the week of Maslenitsa celebration!

French crepes Crepe Suzette

chicken eggs - 3 pcs
sugar - 70 g (4-5 tbsp)
milk - 500 ml
cream - 100 ml (optional)
vanilla extract or vanilla sugar - 0.5 tsp
a pinch of salt
flour - 1.5 cups (240 ml cup)
vegetable oil - 3 tbsp

For the orange sauce

butter - 80 g
sugar - 100 g
freshly squeezed orange juice - 150 ml
zest of 1 orange
Grand Marnier liqueur – 60 ml

Prepare pancakes according to the recipe. Remove the zest (top layer) from the orange and squeeze out the juice
Next, you can flambé the pancakes, pour in the orange liqueur and carefully set them on fire. The key word is, of course, “carefully” and as safe as possible, use long matches and a cast iron frying pan (no plastic handles). However, even without flambéing, these pancakes turn out incredibly tasty!
Serve Crepe Suzette pancakes with sauce, you can add fresh berries and a scoop of vanilla ice cream. Bon appetit and sweet life!

Crepes Crepe Suzette

For dessert pancakes (read the detailed recipe here)
chicken eggs – 3 pcs
sugar – 70 g (4-5 tbsp)
milk – 500 ml
cream – 100 ml (optional)
vanilla extract or vanilla sugar – 0.5 tsp
a pinch of salt
flour – 1.5 cups (240 ml cup)
vegetable oil – 3 tbsp

For the orange sauce

butter – 80 g
sugar – 100 g
freshly squeezed orange juice – 150 ml
zest of 1 orange
Grand Marnier liqueur – 60 ml

Prepare pancakes according to the recipe. Remove the zest (top layer) from the orange and squeeze out the juice.
Melt the butter and sugar in a saucepan. Carefully pour in the orange juice.
Next, add the zest, cook the sauce over medium heat for 10 minutes until it becomes more transparent
Melt a small piece of butter in a frying pan and add pancakes. Pour orange sauce on top and heat well for 5 minutes so that the pancakes absorb all the flavor.
Next, you can flambé the pancakes, pour in the orange liqueur and carefully set them on fire. The key word is, of course, “carefully” and as safe as possible, use long matches and a cast iron frying pan (without plastic handles). However, even without flambéing, the crêpe plot pancakes turn out incredibly tasty!
Serve Crepe Suzette pancakes with sauce, you can add fresh berries and a scoop of vanilla ice cream.

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Crepes “Crepe Suzette” (homemade version)

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Crepe Suzette - divine French pancakes

Crepe Suzette - fragrant pancakes with caramel orange sauce. Delicate, thin, delicious, melting, sliding French crepe suzette pancakes can be prepared for our Russian Maslenitsa and surprise your family or guests with this dessert.

French pancakes are called crepes. They are prepared not only with wheat, but also with buckwheat and chestnut flour. Instead of vegetable oil, butter is added, and more eggs are added than in Russian pancakes. The crepes are thinner, stronger and more elastic than the pancakes we are used to. French pancakes are served with berries, caramelized fruits, ice cream, sauces, fish, meat, sausage and other products.

To bake crepes, use a special frying pan without handles - a krepnitsa. It is flat and large, more like a disk than a frying pan. The dough is poured onto it in a very thin layer, the pancakes turn out incredibly tasty and thin, muslin-like.

Crepe Suzette is the world's most famous French pancake delicacy, an orange-flavored pancake. According to a story, the authenticity of which has been questioned, the recipe for crepe suzette was invented by chance by a boy waiter in Monte Carlo serving the future English king Edward VII and a certain actress named Suzette. When the waiter poured liqueur over the crepes, the frying pan caught fire, and the burnt sauce acquired an unusual taste.

milk, 600 ml
flour, 200 g
sugar, 100 g
butter, 120 g
egg, 3 pcs.
oranges, 2 pcs.
liqueur, 50 ml
salt, pinch
vanillin, pinch

How to make crepe suzette

It is better to mix the liquid pancake dough a couple of hours before baking. Beat eggs with a tablespoon of sugar, add a pinch of salt and vanilla, a tablespoon of melted butter, pour in milk and add flour. Mix everything until the lumps disappear. Place the dough in the refrigerator to infuse.

After an hour or two, take out the dough, pour a teaspoon of orange zest into it, and stir. We bake thin pancakes, as usual, in a greased frying pan.

Now comes the fun part – the sauce. Melt the sugar in a hot frying pan with thick walls. Add butter, zest of one orange and freshly squeezed orange juice to the caramel. Cook, stirring, for 3-4 minutes until it begins to thicken (you can add a teaspoon of starch to the sauce).

Dip the pancakes one by one into the hot sauce, place them on a plate, pour over Cointreau orange liqueur (you can use another alcohol). For effect, you can flambé the dessert - set it on fire. We serve crème suzette pancakes both hot and cold.

Have you tried baking pancakes in French? Have you ever tried crepe suzette? Tell us in the comments!

They prepared it. Look what happened

Dessert "Crepe Suzette"

A few corrections: 1) The classic suzette sauce recipe uses 100 grams of sugar, 100 grams of butter and 150 ml of juice. If you do as written here (40-50 sugar, 100-150 oil, 180 juice), then you will get butter-orange soup, not sauce, no matter how much you boil. 2) It is better to melt the butter immediately with sugar, and then boil for 4 minutes over high heat. The sugar will still caramelize, but the mixture will be more smooth. 3) It is better to grate the zest on a very fine grater so that it does not float in the sauce like carrots in soup (as in the photo). 4) The classic recipe involves 10g of lemon zest. 5) French dessert crepes are prepared with the addition of melted butter (50-60 grams), not cream. It's cheaper and less greasy.

flint, thanks for the helpful tips. However, try to cook according to the recipe I proposed, and make sure that this recipe has a right to exist and, in addition, it is a very tasty dessert;) You and I understand that cooking is not cliches, but creativity:)

Pancakes "Crepe Suzette"

These pancakes are a classic in European restaurants and a dish of French cuisine. The history of these pancakes begins with one famous French actress, Suzette Reichenberg, who was invited by the chef of one of the local restaurants to try these pancakes. He came up with the idea of flambéing them so that after the performance the actress could try them hot. I would like to offer you this recipe for pancake sauce from French pastry chef Nicolas Boussant. The pancakes are soaked in orange sauce, very aromatic and pleasant to the taste. Try it, you definitely won’t regret it. Happy Maslenitsa everyone.

recipe for French crepes Crêpe Suzette.

Crepes- these are also pancakes. French pancakes. They will come to your aid if you are already tired of the usual recipes. This crepe suzette. thin pancakes with aromatic orange sauce, a scoop of ice cream and Cointreau liqueur. Refined and elegant, like everything in France. And, of course, with a beautiful French history.

Oh, these gastronomic and romantic legends. There are two of them here. The first is about the Prince of Wales, the future King of Great Britain Edward VII, the Frenchwoman Suzette and the 14-year-old assistant waiter Henri Charpentier. Allegedly, one day in 1895, the prince and his lovely companion dined at the Café de Paris on Place de la Casino, now the most popular meeting place in Monaco. Henri was so clumsy that, while serving dessert to the distinguished guest, he made a mistake twice: accidentally spilling orange sauce on the pancakes and, again, of course, completely accidentally igniting it. The future king, however, liked the dessert, and he generously allowed the new dish to be named in honor of the beautiful Suzette. Whether such a fact occurs is not known for certain to history. The prince at that time was already 54, he was deeply married and had five adult children, which, however, did not prevent him from being a great admirer of the fair sex. Among his favorites were actresses Sarah Bernhardt and Lilly Langtry, and it’s hard to even count how much time he spent in Parisian brothels.

The second legend is associated with the French actress of German origin Suzanne Reichenberg. At the end of the 19th century, the French comedy theater staged a play by the novelist Marivaux, during which Suzanne (Suzette, as everyone called her) had to eat pancakes. The actress could no longer look at them and, moreover, was very afraid for her figure. Pancakes were prepared especially for the crowd favorite according to a new recipe. They were small, light, melting in your mouth - of course, they were approved by the actress and were named in her honor.

Be that as it may, crepe Suzette pancakes are now sold on every corner in France, and at the Café de Paris in Monaco they are always on the menu during the cold season, from October to May.

So, for Crêpe Suzette we will need:

– ¾ cup flour;

– half a teaspoon of salt without a slide;

– 5 heaped tablespoons of sugar;

– 30 g melted butter.

– juice of two oranges;

– zest of one orange;

– juice and zest of half a lemon;

– 2 heaped tablespoons of sugar;

– 50 g butter.

– 2 tablespoons Cointreau (rum or brandy will do just fine).

Mix sifted flour, sugar, salt and eggs, beat lightly. Then pour in milk and cream, they should not be cold. Add melted butter. While the dough sits, let's make the sauce and filling. 4 oranges must be completely freed not only from the peel, but also from the internal membranes. For the sauce, mix citrus zest and juice, butter and sugar.

We bake pancakes. Place orange slices on them and fold the pancakes into a corner. Pour the previously prepared sauce mixture into an empty frying pan, wait until it boils and place the pancakes in it. The sauce should be completely absorbed. Don't forget to flip the pancakes halfway through the process.

And now flameme! Sprinkle with liquor and set on fire. We place our Crêpe Suzette hot on plates, decorate with a scoop of ice cream, and treat our dear guests. Have a delicious Maslenitsa!

French pancakes "Crepe Suzette"

Crepe Suzette pancakes are sold on every corner in France. They are served with different fillings, the most common being orange sauce. French crepes “Crepe Suzette” are optionally “flamed”, that is, they are fired, creating a caramel and aromatic surface on the surface.

To prepare French crepes “Crepe Suzette” we will 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.

Mix sugar, flour and salt in a bowl, beat eggs and milk separately. Pour the resulting mixture into the 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 commonly called in France, in a hot frying pan.

This amount of dough makes approximately 15 pancakes.

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

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

Melt butter in a frying pan.

Add the sauce and place the pancakes on top, folded into triangles.

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

Fluffy milk pancakes without yeast recipe

Many of you have probably at least once heard or tried the famous French dessert - Crepe Suzette. It is a wonderful combination of stunningly thin and tender 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 gr. wheat flour
160 ml. milk
250 ml. cream 33%
1 tbsp. vegetable oil
3 pcs. orange
70 gr. sugar
100 gr. butter
50 ml. cognac
50 ml. orange liqueur
1/8 tsp salt

Cooking method

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

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

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

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

When the dough sets on top and the edges become golden brown, turn the pancake over with a spatula. Cook the second side for less than a minute.

Place the finished pancakes on a plate and cover with a second plate, turned upside down. Prepare crepes in the same way from the remaining dough.

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

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

Once half the sugar has dissolved and started to caramelize, add the rest of the sugar. It should completely dissolve and become amber in color.

Add the zest and stir quickly.

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

Pour in the juice and bring to a boil. If pieces of caramel form, rub them with a spatula so that the sauce is homogeneous.

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

Place a few pancakes in a frying pan, add some of the sauce, and heat through.

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

Dessert Crepe Suzette ready! Bon appetit!