Crêpes Suzette with Limoncello

For 4 people
Preparation time: 10 minutes 
Resting time: 1 heure 
Cooking time: 40 minutes 

Ingredients

Pancake batter
  • 480 g of milk
  • 250 g of flour
  • 3 eggs
  • 2 pinches of salt
  • 30 g of pale beer
  • 20 g of melted butter

Filling
  • 20 cl of orange juice
  • 5 cl of limoncello
  • 20 g of brown sugar

Recipe

  1. Combine all the pancake batter ingredients in a blender.

  2. Blend until smooth and homogeneous.

  3. Strain the batter through a sieve to remove any lumps.

  4. Let the batter rest at room temperature for 1 hour.

  5. Preheat a steel pan over high heat.

  6. Cook the pancakes one at a time in the hot pan and set them aside.

  7. Melt a small knob of butter in the pan and add the brown sugar.

  8. Deglaze with 5 cl of orange juice.

  9. Fold 3 pancakes into quarters and place them in the pan.

  10. Cook them for 2 minutes on each side.

  11. Flambé the pancakes with the limoncello.

  12. Transfer the pancakes to a plate and repeat the process for the remaining pancakes.

Serve the Crêpes Suzette warm, accompanied by a scoop of vanilla ice cream or a light whipped cream for an even more indulgent touch. This recipe combines the tradition of Crêpes Suzette with the freshness of limoncello for a chic and slightly revamped dessert.

The result

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