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Thin French pancakes

Thin French Crêpes (Crêpes Suzette)

A simple recipe for ridiculously good crêpes — your family will be thrilled! This recipe comes straight from France. The ingredients may look unusual for a pancake, but the result is original and delicious. Try serving these thin French crêpes for a Sunday dinner as a dessert course.

Ksyunya

Recipe author

Composition / ingredients

Servings:

All-purpose flour

Milk (whole)

Eggs

Sugar (granulated)

150

Sea salt

Vanilla sugar

0.5

Butter

175

Oranges

Cognac

Liqueur (curaçao)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 3 g

Fats 33 % 13 g

Carbohydrates 59 % 23 g

232 kcal

GI: 26 / 0 / 74

Cooking method

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Whisk together the flour, salt, and a tablespoon of sugar, then add the eggs and stir until smooth. Stir in the vanilla, 2 tablespoons of melted butter, and the milk. Mix everything thoroughly and let it rest in a warm spot for 2 hours. Cook the thin crêpes on a well-heated, buttered skillet, browning both sides. Now make the caramel sauce: heat the sugar, then add the orange zest and juice, butter, and half the cognac and liqueur. Cook over low heat, stirring constantly, until it forms a smooth caramel. Brush each crêpe with caramel, fold it into quarters, and arrange on a serving dish. Pour the remaining caramel over the top. Mix the rest of the cognac with the liqueur, warm it, then pour it over the crêpes and flambé them just before serving. Your thin French crêpes are ready — enjoy!