May 6 — National Crepe Suzette Day. Day of the typical French dessert that was invented for the British!

Therefore, in honor of the holiday, I would like to share with you the recipe for this dish, since Crepe Suzette pancakes are probably the most delicious pancake dish that I have ever tasted. It is simply impossible to dwell on one pancake; you want more and more.

Crepe Suzette is a well-known French classic dish called thin pancakes languished in a thick orange-caramel sauce. They are usually flamed in front of those who will consume them. They are poured over with orange liquor and set on fire. Unusual sight and extraordinary taste! Even if you simplify everything, and do not sprinkle Crepe Suzette with liquor, cognac, or even skip alcohol, it is still incredibly tasty. Praise to the one who invented them. And with this, as with the classics of world cuisine, there is confusion.

In the first version of the story, they were inadvertently invented by a young assistant waiter Henri Charpentier in Monte Carlo in the Café de Paris back in 1895. He allegedly accidentally set fire to a dish that was served to the Prince of Wales, the future King Edward VII. And the latter liked the dish so much that he allegedly ordered to call it to be named after his charming companion Suzette. But it is unlikely that the assistant waiter could even serve such a high-ranking person as the Prince of Wales. According to another version, the dish was invented and named in the name of the then-famous French actress Suzanne Reichenberg, who had the stage name “Suzette”…

But enough words, I’ll get down to business!

Ingredients:

• 600 ml milk
• 200 g flour
• 100 g sugar
• 120 g butter

• 3 pcs. egg

• 50 ml liqueur
• a pinch of vanillin
• a pinch of salt
• 2 pcs. oranges

How to cook:

1. Knead the liquid pancake dough better a couple of hours before baking. Beat eggs with a tablespoon of sugar, add a pinch of salt and vanillin, a tablespoon of melted butter, pour milk and flour. Knead everything until the lumps disappear. We remove the dough in the refrigerator to infuse.
2. After an hour or two, take out the dough, pour a teaspoon of orange peel into it, stir. We bake thin pancakes, as usual, in a greased frying pan.
3. And now the fun part is the sauce. In a hot, thick-walled pan, melt the sugar. We send butter, the zest of one orange and freshly squeezed orange juice to the caramel. Cook, stirring, for 3-4 minutes, until it begins to thicken (you can add a teaspoon of starch to the sauce.).
4. Dip the pancakes in turn in hot sauce, put them on a dish, and pour over orange liqueur. For effect, you can flambé the dessert — set it on fire. We serve pancakes crepe suzette both hot and cold.
5. Bon appétit!