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Crêpes Suzette: Inexpensive recipe for flambéed pancakes

2022-09-28T08:35:56.888Z


Not in the mood for pumpkin and autumn, but for sunny oranges and pancakes flambéed hot? This recipe tastes like summer vacation and party in the park.


The following quote is attributed to the physics genius Albert Einstein: “If you sit with a nice girl for two hours, you think it would be a minute.

However, if you sit on a hot stove for a minute, you think it would be two hours.

That's relativity.” Similar to Einstein, I think about the summer that is ending too soon.

Because when the temperatures drop to 12 degrees in September

,

I feel the need to wrap myself up in a hat and scarf.

If

, after a cold winter, the temperatures rise back to 12 degrees in March, I go out in shorts.

It's all a question of perspective.

My current perspective is: I'm not ready for autumn yet.

While the supermarkets are carting in crates of pumpkin, I'd rather have summer on my plate.

That's why I let myself be seduced by the cheap prices in the supermarket - and bought organic oranges at unbeatable prices.

Actually, they are not yet in season: good oranges from southern Europe are not expected until November.

These come from South Africa and don't really deserve the "organic" certificate.

I strike despite pangs of conscience.

If you're a better person than me, wait a few more weeks to try it.

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But today I need something to remind me of the last rays of the sun.

That's why there's Crêpes Suzette: a grown-up pancake dish from France, in which buttery, tender crêpes are tossed in a homemade orange syrup and finally flambéed with some schnapps.

When prepared correctly, the taste becomes pleasantly complex, alternating between tangy, sour orange and sweet caramel, with a slight note of alcohol, which one occasionally tastes in summer evenings.

This is what you need for six crepes

(Enough for two people as a main course or for six as dessert)

For the dough

  • 125 g wheat flour, type 405

  • 250ml milk

  • 2 eggs, size M

  • 1 extra egg yolk

  • 30 grams of sugar

  • 30g melted butter

  • A pinch of salt

For the syrup

  • 4 (organic) oranges

  • 30 grams of butter

  • 30 grams of sugar

  • Optional: 4 cl cognac and 4 cl triple sec (orange liqueur), or other spirits with more than 40% volume

What does this cost?

I paid 2.20 per person for the ingredients consumed.


How long does it take?

About 35 minutes.

That's how easy it is to make Crêpes Suzette

  • Melt the butter in a saucepan or in the microwave.

    Sift the flour into a bowl and mix with the sugar and salt.

    Whisk in the milk until there are no lumps, then stir in the melted butter, 2 eggs, and the extra yolk.

    Let the dough rest for 15 minutes.

  • Grate the peel of two oranges.

    If you don't get organic oranges with an edible peel, you can skip this step.

  • Now peel and fillet the two grated oranges.

    This is how it works: Don't cut the fruit in half, but cut off the stalk at the top and bottom, then you can safely place the orange on the cut edge.

    Now carefully remove the peel and white skin from the whole fruit with a knife that is as long and sharp as possible.

    In the peeled orange you can still see the fine, white lines that divide the individual segments of the fruit.

    Carefully cut left and right of these lines and remove the fillets.

    Here you can see it in action. 

  • Squeeze the remains of the filleted oranges and two other fruits.

  • Bring a non-stick pan to medium heat and gently spread a little canola or sunflower oil in it with a paper towel.

    Then place a small ladle (one-sixth of the batter) in the center of the pan and swirl for a few seconds to spread the batter evenly.

    Cook for about 40 to 60 seconds on each side.

    Fold the finished crêpes to a quarter of their size and set aside on a plate.

more on the subject

Cooking without charcoal: Feel-good food for miserable days: Rice casserole with an egg white crust – for 1.25 euros A column by Sebastian Maas

  • Now the syrup can be prepared in the hot pan.

    To do this, melt the sugar and butter together and let them brown over medium heat for two to three minutes.

    Then add the squeezed orange juice and the zest and let everything reduce for about five minutes until the liquid gets a syrupy consistency.

  • Now turn the crêpes in the liquid, then add the orange fillets, a small pinch of sugar and the schnapps on top.

    Using a stick lighter or long match, carefully flare off the alcohol.

    Bubble everything in the pan for two more minutes and let the alcohol cook off.

  • Serve hot and baste the crêpes on the plate with the remaining syrup from the pan.

    A little more freshly grated orange zest enhances the aroma.

    If you like, treat yourself to a scoop of vanilla ice cream.

In some recipes, the alcohol only flares up at the table or on the plate - but that's too delicate for me.

If you want to brag more confidently, don't put the orange fillets in the pan, instead sprinkle them with a little sugar and then caramelize it with a flambé burner.

If you want to save money and time, you can use canned mandarins instead of fresh oranges and use their pickling liquid for the syrup.

In that case you can save yourself the additional sugar.

Unusual times call for unusual solutions.

If you don't want to buy an orange liqueur especially for the recipe, you can also use other spirits.

And if you did get some (the cheapest was 9 euros a bottle), you can use it for sangrias or Long Island Iced Tea.

That fits with the fading summer feeling.

Whatever you do: I wish you a good appetite and a relaxed,

relatively

mild autumn.

Are you looking for more dishes that cost little money?

Then please follow me on Instagram.

Do you know dishes that cost little money?

Then write me an email.

Source: spiegel

All news articles on 2022-09-28

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