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Pancakes Flambéed

Updated: Feb 14

  • Pancakes flambé originated in France as a dessert in the 18th century. This classic French recipe transforms the humble pancake into an extremely elegant and delicious dessert. With thin pancakes topped with caramelized sugar and orange sauce, a gastronomic experience has been created. If you want to impress people with your skills and enjoy the wonderful bites of this delicacy, follow this wonderful and simple recipe.

Ingredients: simple, total time: 30 min. 6–7 pancakes

Dough :

  • 270 g of flour

  • 2 eggs

  • 100ml water

  • 100 ml yogurt

  • 150 ml of milk

  • 1 lemon zest/grated

  • 1 bag of vanilla sugar/ 10 g

  • 1/2 teaspoon of salt

Sauce:

  • 4 oranges juice

  • 60 g of butter

  • 8 Tablespoons of sugar

  • 4 Tablespoons of orange liqueur

  • 2 Tablespoons of cognac

  • 1/2 lemon — juice as desired


Preparation:
  1. Mix all the ingredients for the dough and let it rest for 20 minutes.

  2. Fry the pancakes on a little butter on both sides until golden brown, the pancakes must be thin.

  3. In another, larger pan, put the sugar and melt it over low heat. It must not burn, it is ready when it turns yellowish. Then add the butter, when it has melted, add the orange and lemon juice and half the liqueur and let everything boil.

  4. Dip the pancakes in the prepared sauce and fold twice to form a triangle. Place the prepared pancake on one end of the pan and repeat the process with the other pancakes.

  5. When everything is ready, spread the pancakes all over the pan. If there is no space, it's not a problem, you can do one over the other. Pour over the other half of the liqueur and a little cognac and flambé.

  6. Leave on the fire for about a minute, until the alcohol evaporates, then serve warm and enjoy! Buon appetito!

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