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:
Mix all the ingredients for the dough and let it rest for 20 minutes.
Fry the pancakes on a little butter on both sides until golden brown, the pancakes must be thin.
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.
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.
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.
Leave on the fire for about a minute, until the alcohol evaporates, then serve warm and enjoy! Buon appetito!
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