Pancakes “Suzette” – a classic of French cuisine. At the sight of the finished dishes may seem like the cooking process is labour intensive. However, this version of the classic recipe is quite is simple. Hot airy pancakes in a sweet sauce with notes of yours favorite liquor and ice cream spreading on top is guaranteed will bring pleasure not only in its appearance, but also in taste. с друзьями: 
Time: 36 мин.Difficulty: medium Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Crepes “Suzette”
- Sweet pancakes (recipe included)
- 230 gr. softened butter
- 4 tbsp. l Sahara
- 120 ml. your favorite liquor
- 4 scoops of vanilla ice cream
Dough for sweet pancakes
- 2 large eggs
- 3/4 Art. milk
- 1/2 tbsp. water
- 1 tbsp. flour
- 3 tbsp. l melted butter
- 2.5 tbsp. l Sahara
- 1 tsp vanilla extract
- 2 tbsp. l liquor
- Pan oil
Recipes with similar ingredients: butter, sugar, liquor, ice cream, eggs, milk, flour, vanilla extract
Recipe preparation:
- Fold the pancakes in half twice so that they take shape triangles. Melt in a non-stick pan. medium heat half the oil. After a while it will start foam. At this point, remove the pan from the heat and pour 60 ml liquor with 2 tbsp. l Sahara. Always remove cookware from a heat source. before adding alcohol so that no flame breaks out. Via gently place the tongs in the pan. Turn them over so that they are completely covered with sauce. Put the pancakes on a plate and on top of them ice cream, onto which pour the remaining sauce. Serve the suzette crepes right away.
- Sweet pancakes: Place all the ingredients in a blender and beat for 10 seconds. Leave the resulting dough on an hour in the refrigerator so that the foam settles. It will make pancakes more durable. In the refrigerator, the dough can be stored for two days.
- Place a small non-stick pan on the fire. When it warms up, oil it. For uniform Pour dough into the center of the pan and rotate the dough her. Bake for 30 seconds and turn over. Cook another 10 seconds and remove pancakes from the pan. Spread them without wrapping so that they cool faster. And so on until it ends dough. The cooled pancakes can be stacked on top of one another and held in refrigerator for several days in sealed bags. When freezing the shelf life is extended to two months. Before use they need to let such pancakes thaw on the wire rack and then gently separate one from the other.
