Crepe pancakes Suzette - a famous French dish that has become a real classic. Its origin is associated with various stories, the veracity of which can only be guessed at.
A distinctive feature is a thick orange sauce, which is an obligatory accompaniment to the dessert. Sweet tooth do not stand.
History of Crepe Suzette Crepes
These legends are no less famous than the pancakes themselves. There are several applicants for the right to be called the creator of dessert. It is believed that the dish first appeared in the late 19th century ...
One of the stories of the appearance of the dish is described in the memoirs of the French chef Charpentier, who emigrated to America. As a 15-year-old assistant waiter, he served the Prince of Wales and his guests in one of Monte Carlo's restaurants. Among the guests was a young beautiful girl named Suzette. Pancakes were prepared for the guests, and the novice waiter had to take them and put them on the table, but before that they were to be heated in orange juice sauce, zest and a combination of alcoholic drinks. Suddenly, the sauce ignited, and a flambered dish was served on the table. So the future chef became the founder of a new dessert, which enthralled the prince and his friends, and named him after their charming companion Suzette.
Another story is about a Parisian actress Suzanne Reichenberg, who served in the famous "Comedy Francaise". It was at the end of the 19th century. The actress was busy in one play, where by the role she needed to eat pancakes every day, and do it with pleasure. The cook who baked them decided to alleviate Suzanne’s fate and specially for her came up with small, very thin pancakes. He made them sweet by making a special orange sauce. Rumor had it that the cook was in love with the actress.
According to another version, one Parisian chef came up with pancakes especially for his beloved actress Suzette Reichenberg, who came to breakfast at his restaurant every morning. They liked her so much that she was allowed to name these pancakes - crepe Suzette.
Recipe
What products are needed for the test:
- 250 grams of flour;
- 150 grams of powdered sugar;
- 0.3 liters of milk;
- 3 chicken eggs;
- 50 grams of butter;
- a tablespoon of orange peel;
- vanilla pod ;
- 50 grams of almond flour;
- salt is a pinch.
Sauce Ingredients:
- 0.3 liters of orange juice (freshly squeezed);
- zest of one orange:
- 3 tablespoons of jam from oranges;
- 8 tablespoons of Grand Marnier liquor ;
- 50 ml of rum, brandy or brandy;
- vanilla ice cream.
Cooking pancakes
- Beat eggs and sugar powder with a whisk until fluffy, salt and mix.
- Add milk, vanilla, a tablespoon of liquor, a tablespoon of orange peel, melted butter, sifted flour. Beat until smooth so that no lumps remain. Monitor the density of the dough: it should drain well from a spoon. Add flour or milk if necessary.
- Cover the bowl and leave to "rest" for about half an hour. The dough can be prepared in the evening, in which case you need to put it in the refrigerator for the night.
- Preheat a pan for baking pancakes (it is best to take a non-stick) and grease it with vegetable oil. Pour the dough into the very middle of the pan and turn it so that it spreads evenly over the surface with a thin layer.
- When the edges are browned, carefully turn the pancake over with a spatula to the other side and bake for another forty seconds. The grasped dough glides well in the pan and easily flips over. This can be done without a shoulder blade - tossing. This is not at all difficult to learn.
- Lay ready-made pancakes on a plate in a stack.
Now it's up to the sauce
- Roll the oranges on the table to make them softer, and squeeze the juice out of them. Pour it into a pan with a thick bottom and let it boil. When boiling, pour sugar, put the zest of one orange and jam.
- Cook over low heat until all the sugar has dissolved and part of the liquid has evaporated. Pour in the remaining liquor.
Fold the pancakes in half and again in half to make triangles. Fry them on each side for several seconds in the resulting orange sauce.
Put ready-made crepes Suzette on a dish. It remains to put them on the table.
How to serve
Serving crepe suzette crepes is very effective. They are set on fire and served flaming. To do this, on pancakes folded four times, you need to pour a little sugar, pour rum or cognac and set fire to it. Alcohol will immediately light up and you will get the effect of dancing flames.
Suzette crepe pancakes can not be fried in sauce and not set on fire. After baking, fold them four times, lay on a plate and pour on top with a thick orange-caramel sauce. Their vse from this will not worsen.
It is customary to serve a scoop of ice cream to this dish.
Interesting
The word "crepe" is translated from French as "damn". In France, it’s not customary to put soda in pancakes. To make the dough uniform, milk and eggs should be at room temperature.
French crepe suzette crepes decorate any table. This is an ideal treat for a romantic dinner and a great dessert for a holiday.