Composition / ingredients
Step-by-step cooking
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Mix wheat flour, salt and a tablespoon of sugar, and then add chicken eggs and mix until smooth. In the resulting mixture, add vanilla, 2 tablespoons of melted butter and milk. Mix all the ingredients thoroughly and leave in a warm place for 2 hours. Bake thin pancakes in a well-heated frying pan, greased with butter, on both sides. We proceed to the preparation of caramel. Heat up the sugar, add to it the zest and juice of oranges, butter and half a portion of cognac and liqueur. The resulting mixture is cooked over low heat, stirring constantly, until a homogeneous caramel is formed. We lubricate each pancake with caramel, fold it in four and spread it on a dish. Pour the remaining caramel on top. Mix the rest of the cognac with the liqueur, heat, and then pour the pancakes, then set them on fire before serving them to the table. French thin pancakes are ready, bon appetit!
Calorie content of the products possible in the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Oranges - 36 kcal/100g
- Cherry liqueur - 299 kcal/100g
- Baileys Liqueur - 327 kcal/100g
- Liquor - 327 kcal/100g
- Ordinary cognac "three stars" - 239 kcal/100g
- Cognac - 239 kcal/100g
- Wheat flour - 325 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Chicken egg - 80 kcal/100g
- Sea salt - 0 kcal/100g
