Crepe Suzette pancakes

Prepare the products according to the list.

Crepe Suzette pancakes are usually flambéed, i.e. they are poured over with alcohol and set on fire, which makes them taste inimitable. The alcohol, chosen at your discretion, is necessary for flambing ready pancakes so that the alcohol component burns off and only the taste and aroma remain. It can be bourbon, cognac, rum, liquor or whiskey - most importantly, that you like the drink, was strong and fragrant.

Starch for orange sauce is suitable as corn or potato. In principle, you can do without starch, but then the orange sauce will have to boil for a long time to thicken it.

Knead the batter for the pancakes.

Melt the butter (20g) in any way you like - this can be done in a pan on the stove over medium heat or in the microwave at minimum power.

In a deep bowl, combine the powdered sugar, eggs and salt. Pour in some of the cream (100-200 ml) and stir until smooth.

In portions, mixing each time, pour in the flour.

Continuously stirring, pour in the rest of the cream and melted butter. Thoroughly knead the pancake batter until smooth. The consistency of the batter should be similar to a very thin sour cream and it should drip very thinly off the spoon. The batter is ready; you can start baking pancakes now, but it is better to let it stand for at least 30-60 minutes - this will make the texture of the pancakes as tender as possible. If you plan to make Crepe Suzette pancakes for breakfast, this pancake batter can be made in the evening and left in the refrigerator until morning - this will save time significantly.

Heat a pan (mine is 22 cm in diameter) well over high heat. If you are confident in the quality of the coating of your pan - you can not grease it. If not, you'll need to periodically grease the surface with a thin layer of butter or vegetable oil, so that the thin pancakes do not stick to the pan.

Pour about a ladle of batter onto a hot frying pan and flatten, gently tilting the frying pan sideways to form a thin pancake. Fry the pancake for about 2 minutes on each side, until brown.

Then remove the pancake to a plate and fold in quadruple so that a triangle is formed. Do the same for the other thin pancakes and stack them on top of each other so they stay warmer longer. I ended up with 16 pieces.

Prepare the orange sauce for the Crepe Suzette pancakes.

Wash the oranges thoroughly - we need not only their juice, but also the zest.

Roll the orange on the table, lightly pressing it with your hand - this will help you squeeze the juice out of it without any juicers (the main thing is not to crush it).

Remove the zest from the orange with a fine grater - about 1-2 tbsp is enough.

Then cut the orange in half and squeeze about 100 ml. of juice by hand into a glass or bowl.

Start making the caramel. This is a quick "dry" way to make caramel, so you won't need water, just sugar.

Heat a dry, clean frying pan well over medium heat