French Crêpes Suzette
Greetings, friends! Congratulations on the start of Maslenitsa week! The approach of spring brings joy and light. I wish you warmth in your soul and bright sunshine! I am sharing with you a recipe for juicy, aromatic, and very tender crêpes that are widely known in French cuisine.
- Total cooking time
- not set
- Number of servings
- 15
- Recipe difficulty
- 4 / 5
Ingredients
for 15 servings
- cream 10-15% 700 ml
- eggs 3
- sugar 3 tbsp
- vegetable oil 3 tbsp
- 1/4 tsp salt
- flour 150-170 g
- orange 3
- sugar 70 g
- butter 100 g
Instructions
Preparing the pancakes
Step 1 of 20
Beat the eggs together with salt.
Step 2 of 20
Pour in the sugar and beat again.
Step 3 of 20
Pour in 350 ml cream and mix.
Step 4 of 20
Add the flour, gently mixing the mixture.
Step 5 of 20
Pour in the remaining cream and mix.
Step 6 of 20
Add vegetable oil and mix.
Step 7 of 20
Grease a frying pan with oil (the author used one with a diameter of 26 cm). Pour the batter into the center and spread it over the surface by rotating the pan.
Step 8 of 20
Flip the pancake when the bottom side becomes golden brown.
Preparing the sauce
Step 9 of 20
Wash the oranges. Remove only the orange part of the zest.
Step 10 of 20
Squeeze the juice from the fruits (150 ml will be needed).
Step 11 of 20
Pour sugar into a dry frying pan.
Step 12 of 20
Heat the mixture until the sugar is completely melted.
Step 13 of 20
Add butter.
Step 14 of 20
Mix and boil for 1–2 minutes.
Step 15 of 20
Add the zest and boil for another 1–2 minutes.
Step 16 of 20
Pour in the juice.
Step 17 of 20
Boil for approximately 3–5 minutes until the sauce thickens.
Step 18 of 20
Place the crêpes, folded in four, into the warm sauce. Let them soak on one side.
Step 19 of 20
Flip and soak on the other side. Repeat the procedure with all the crêpes.
Step 20 of 20
Before serving, you can drizzle the dish with the remaining sauce.