Crepes Suzette with Vanilla Ice Cream
⏳ Time
45 minutes
🥕 Ingredients
16
🍽️ Servings
4
Description
This recipe is shared with us by Chef John Smith from a popular American restaurant.
Ingredients
- Wheat Flour - 7.1 oz
- Milk - 8 fl oz
- Boiling water - 5 fl oz
- Farm fresh eggs - 3 pieces
- Vegetable Oil - 1 fl oz
- Sugar - 3.2 oz
- Salt - 0.1 oz
- Freshly squeezed orange juice - 17 fl oz
- Orange zest - 1 piece
- Grated Lemon Zest - 0 oz
- Butter - 2.1 oz
- Cinnamon - 1 piece
- Star anise - 2 pieces
- Vanilla Ice Cream - 1.4 oz
- Pistachios - 2 pieces
- Honey - 1.8 oz
Step by Step guide
Step 1
Beat the eggs with sugar and salt using a mixer until fluffy.
Step 10
Sprinkle with chopped pistachios.
Step 11
Serve immediately.
Step 2
Add the milk, boiling water, and vegetable oil.
Step 3
Continue beating, add the sifted flour, and beat again.
Step 4
Add 20 grams of melted butter and strain through a sieve.
Step 5
Cook thin pancakes in a hot skillet. Fold them into triangles.
Step 6
For the sauce, combine the fresh juice, honey, lemon and orange zest, star anise, cinnamon, and 60 grams of butter in a saucepan and cook over medium heat for 15–20 minutes (until reduced by one third).
Step 7
Then strain the sauce.
Step 8
In a skillet, lightly fry the pancakes in butter until golden brown and drizzle with the prepared sauce.
Step 9
Transfer the pancakes to a deep plate, place a scoop of vanilla ice cream on top, and drizzle with the remaining sauce from the skillet.
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