Crepe Suzette
Description
Delicious baked treat for the whole family. For this dessert, we'll use only freshly squeezed juice (3 oranges were enough for this) and fresh zest. This is the key to an aromatic and delicious dessert. With the amount of ingredients listed, we'll get 14 pancakes and a generous portion of sauce, which you can also serve with other desserts, for example, ice cream! Note: no sugar is added to the pancakes at all! The sauce more than makes up for it, resulting in a perfectly balanced and harmonious flavor. Be sure to try this amazing dessert!
Instructions
- 1
Step 1
1. Prepare the ingredients, let's get started!
- 2
Step 2
2. Separate the yolks from the whites and place them into tall containers suitable for beating.
- 3
Step 3
3. Add 250 ml of cold milk and salt to the egg yolks.
- 4
Step 4
4. Add the sifted wheat flour and mix with a whisk or mixer until the batter is smooth and uniform, without lumps.
- 5
Step 5
5. Melt a piece of butter (30 g), let it cool, then pour it into the dough and mix well with a whisk.
- 6
Step 6
6. Beat the egg whites until stiff peaks form, then gradually fold them into the batter, mixing gently.
- 7
Step 7
7. The dough is ready, it's incredibly light and tender.
- 8
Step 8
8. Cover the container with plastic wrap and refrigerate for 40 minutes.
- 9
Step 9
9. Proceed to prepare the sauce. Take a suitable deep pot or frying pan, and over medium heat, warm the sugar until it melts.
- 10
Step 10
10. While the sugar is on the stove, wash the oranges, grate the zest, and squeeze the juice.
- 11
Step 11
11. As soon as the sugar crystals have melted, cut the butter into pieces.
- 12
Step 12
12. Add the butter, mix the sauce. Do not remove from the stove; the entire cooking process takes place on the stove.
- 13
Step 13
13. The mixture will be uneven and slightly bubbling. Stir it constantly.
- 14
Step 14
13. The mixture will be uneven and slightly bubbling. Stir it constantly.
- 15
Step 15
14. Pour orange juice into the sauce, add the zest. Simmer the sauce, stirring constantly, until it reaches a syrup-like consistency. About 5 minutes.
- 16
Step 16
15. The sauce is ready! Remember: it shouldn't be too thick.
- 17
Step 17
16. Remove the pancake batter from the refrigerator and mix well. Place the pancake pan over medium heat and wipe it with a cloth dipped in oil; the pan should be dry, just lightly greased and nothing more. Pour the batter with a ladle and, using circular hand motions, spread it evenly over the entire surface. Cook until golden brown.
- 18
Step 18
17. As soon as the edge of the pancake starts to lift from the pan, use a spatula to flip it over. Cook for a few more seconds.
- 19
Step 19
18. The finished pancakes are very tender and soft. Fold each pancake in half, then in half again. You will get 14 pancakes; the diameter of my frying pan is 20 cm.
- 20
Step 20
19. Pour part of the sauce into a skillet and heat. Warm the crepes in the orange sauce in batches, then serve immediately while hot, with a scoop of ice cream. In the original recipe, the crepes are flambéed using a strong orange liqueur, but if the dessert is intended for children, it's better to skip this step.