Crepe suzette is the queen of retro desserts, and rightly so. This my option is simpler and faster thanks to using purchased pancakes. But this is not a reason to abandon it cooking. On the contrary, they can be very good, but also time you soak them in sauce, not to mention that flamboyant, the idea that they can be improved somehow seems just funny. If you thought Suzette Crepe was something awesome a relic of the obsolete culinary canon, think again. Not, just forget it and start cooking. friends: Time: 20 minutes Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- Juice 2 oranges
- 1 zest of orange
- 165 gr. butter
- 1/3 Art. Sahara
- 8 to 12 purchased pancakes
- 1/3 Art. orange liquor (better Grand Marnier, Cointreau or “Triple sec”)
Recipes with similar ingredients: Grand Marnier Liquor, Orange liquor, orange juice, pancakes, syrup
Recipe preparation:
- Pour orange juice into the pan, add the zest, cream butter and sugar. Bring to a boil, then reduce heat to the mixture was boiling weakly, and cook for another 10-15 minutes, until the sauce reaches syrup consistency.
- Fold the pancakes into a triangle, put them in a large pan or heat-resistant form, slightly overlapping each other circle. Fill the pancakes with warm syrup, then warm them gently for about 3 minutes over low heat.
- Heat your chosen orange liquor in an empty pan from under the syrup. When the pancakes in orange sauce warm up, pour them with liquor and set fire right in the pan to to flam. Serve right away, putting pancakes in each plate and sauce.