Possibly the most famous pancake in the world the Crêpes Suzette are associated with French fine dining and are a much thinner version of a traditional pancake. The crêpe is served with a beurre Suzette, a sauce made of caramelized sugar and butter, orange juice, zest, and Grand Marnier, triple sec or orange Curaçao liqueur. At a hotel this dish would be prepared at the tableside and flambéd in a great show.
Ingredients for pancake batter:
250g of flour
1 packet vanilla sugar
500 ml cold milk
50 g of butter
1 splash of cognac or orange blossom.
1 pinch of salt
For the topping :
50 g of quality unsalted butter
60 g of sugar
1 splash of curacao
Prepare the Suzettes pancake batter :
In a bowl mix flour, whole eggs, vanilla sugar, salt and milk. If the dough is too thick, add a little milk until you get the right texture.
In a saucepan, melt the butter without burning. Add melted butter and cognac or orange blossom.
In a heavy-based frying pan, cook your pancakes by turning them over when their entire surface is evenly golden brown.
Prepare the Suzette crepe filling:
Wash and zest the oranges.
In a bowl, beat the butter and sugar until creamy. Add the orange zest, and a little of the curacao. Top each pancake with this mixture and fold in 2.
You can flambé the pancakes if you wish but this step is not mandatory.
Enjoy whilst nice and hot!
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