Pancake season has come! It's time to mix the flour, sugar, eggs and milk in a bowl, to make this divine preparation, which will make our taste buds sparkle. To pimp our pancakes , we choose an original and essential version:crêpes suzette. This dessert, made up of crepe with butter, caramelized sugar, orange juice and Grand Marnier, will seduce the grown-ups every time (when the little ones stick to the traditional crepes with spread). To make a success of your crêpes suzette , we follow the recipe of Chef Philippe Etchebest. On Youtube, he published a video in his Mentor program, in order to present, step by step, the preparation of crêpes suzette . The Chef says "This is a recipe that can be made with products that can be found everywhere » .
How to make Philippe Etchebest's crêpes suzette?
You will need:
- 4 cl of rapeseed oil
- 30g caster sugar
- 10 cl of orange juice
- 50g butter
- 5 cl of Grand Marnier
- 1 organic orange
- 20g butter
- 2 eggs
- 125 g of flour
- 20g caster sugar
- 30 cl of milk
- 1 tbsp. tablespoon orange blossom water (or rum, Grand Marnier, etc.)
Recipe:crêpes suzette from Philippe Etchebest
- In a saucepan, heat the butter over low heat.
- Pour the flour, eggs, sugar and salt into a bowl.
- Stir and add the milk gradually.
- Add the melted butter and mix.
- If you have lumps, use an immersion blender.
- Add a dash of alcohol or orange blossom.
- Let the dough rest for a quarter of an hour.
- Light the fire for the pan and brush it with a little oil.
- Pour a ladleful of batter into the hot pan.
- When the pancakes are hot, prepare the suzette mixture.
- Add the sugar and melt the butter in the pan.
- Add the orange juice.
- Let the mixture reduce. Once it simmers, turn off the heat.
- Dip each pancake in it.
- Fold the pancakes in 4, zest some orange zest.
- Flambé with Grand Marnier.
