Time: 36 min.
Complexity: average
Servings: 4

Crêpes Suzette are a classic of French cuisine. When you see the finished dish, it may seem like a labor-intensive preparation. However, this version of the classic recipe is quite simple. Hot, fluffy crepes in a sweet sauce with hints of your favorite liqueur, topped with ice cream, are guaranteed to delight not only with their appearance but also with their taste.

Ingredients:

Crepes Suzette

• Sweet pancakes (recipe included)
• 230 g softened butter
• 4 tablespoons of sugar
• 120 ml of your favorite liqueur
• 4 scoops of vanilla ice cream

Dough for sweet pancakes

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter
• 2.5 tbsp. sugar
• 1 tsp vanilla extract
• 2 tbsp. liqueur
• Oil for greasing the frying pan

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

butter, sugar, liquor, ice cream, eggs, milk, flour, vanilla extract

We recommend

Preparation:

Step 1
• Fold the crepes in half twice to form triangles. Melt half the butter in a nonstick frying pan over medium heat. After a while, it will begin to foam. At this point, remove the pan from the heat and pour in 60 ml of liqueur with 2 tablespoons of sugar. Always remove the pan from the heat before adding the alcohol to prevent a flame from flaring. Using tongs, carefully place the crepes in the pan. Turn them over to coat them completely with the sauce. Transfer the crepes to a plate and top with ice cream, pouring the remaining sauce over the ice cream. Serve the crepes suzette immediately.
Step 2
• Sweet pancakes:
  
  Place all ingredients in a blender and blend for 10 seconds. Refrigerate the resulting batter for an hour to allow the foam to settle. This will make the pancakes firmer. The batter can be stored in the refrigerator for up to two days.
Step 3
• Place a small nonstick frying pan over high heat. Once hot, brush it with oil. To distribute the batter evenly, pour 30 ml (1 fl oz) of the mixture into the center of the pan and swirl it. Cook for 30 seconds and flip. Cook for another 10 seconds and remove the pancakes from the pan. Lay them out unwrapped to help them cool faster. Continue this process until you run out of batter. The cooled pancakes can be stacked and refrigerated for several days in airtight bags. Freezing extends the shelf life to two months. Before eating, thaw them on a wire rack and then carefully separate them.

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