Parisian breakfast: great orange pancake recipe

Parisian breakfast - an excellent recipe for pancakes with oranges.  Source - Pexels

Parisian breakfast – an excellent recipe for pancakes with oranges. Source – Pexels

We tell you how to cook a classic dessert from France.

The French pancake, Crêpes Suzette, is a true national treasure. These thin and fluffy pancakes with a variety of toppings are served at the best bakeries in the country.

But if you’re not going to Paris anytime soon, we suggest you try replicating the classic Suzette pancake recipe right in your kitchen. This dish is best suited for breakfast, with family or friends.

Ingredients (for 6-8 servings):

For pancakes:

1 cup flour;

1/2 cup milk;

1/2 cup water;

2 large eggs;

2 tablespoons unsalted melted butter;

2 teaspoons of orange juice;

1 teaspoon orange peel;

1/4 teaspoon salt.

For syrup:

220 grams of unsalted butter;

4 tablespoons of granulated sugar;

100 ml of orange liqueur.

For the topping:

a few scoops of vanilla ice cream (optional).

Cooking method

In a large bowl, whisk together flour, milk, water, eggs, 2 tablespoons melted butter, orange juice, zest, and salt. Get a uniform consistency, then send the dough to the refrigerator for 20 minutes.

Grease a non-stick frying pan with the remaining oil and heat it. Pour 3 tablespoons of batter into the baking dish, smooth it on the surface. Cook pancakes, turning occasionally with a spatula, until golden brown.

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Transfer the finished pancakes to a plate. Repeat the process with the remaining dough. Remember to grease the pan at all times. When all the pancakes are done, set them aside.

In another saucepan, over medium heat, melt the butter for the syrup. Remove the pan from the heat and add two spoons of sugar to the melted. Add the orange liqueur and turn the pot back on. Be careful because the mixture can catch fire.

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Dip the pancakes, one at a time, into this sugar, butter, and liqueur mixture. Fold the pancakes into quarters or roll them up and pour the remaining syrup over them. Serve the pancakes with a few scoops of vanilla ice cream or other sweet topping of your choice. Good appetite!

Homemade Nutella with nuts: healthy, simple and fast. From today you won’t buy it again

Starting today you no longer need to go to the supermarket to buy Nutella. You can prepare it directly at home.

Chocolate paste appeared after the Second World War. In 1946, the owner of a bakery in the city of Alba, Italy, Pietro Ferrero, produced chocolate pasta in the form of bars wrapped in foil.

To save on expensive food and chocolate, he uses hazelnuts. In 1951, a product version appeared under the name Supercream. Then, 12 years later, Ferrero’s son changed the recipe and already in 1964 Nutella chocolate appeared on shelves in glass jars.

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Now chocolate paste is sold in 75 countries of the world, and 179 thousand tons of dessert are produced annually. Despite the availability of the product in the market, many chefs try to reproduce the taste of the intended delicacy in their own kitchens, using only healthy products without harmful stabilizers.

You can prepare Nutella at home not only with hazelnuts, but also with other nuts, the important thing is to grind them well.


1.5 cups dried walnuts,

1 cup sugar,

1 cup milk

2 tablespoons chocolate,

2 tablespoons butter.

method preparation

Toast the nuts in a dry skillet, so that the chocolate has a pleasant aroma. Grind the nuts in a blender.

Place all ingredients at once in a heavy-bottomed saucepan: nuts, sugar, cocoa, milk and butter. Stir well and put on the stove, over low heat.

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Bring the mixture to a boil, stirring constantly. Cook for about 10 minutes. During this time, the composition will thicken. If you want your homemade Nutella to be thicker, boil it to the desired consistency.

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Pour cold cream into jars and store in the refrigerator. Homemade Nutella can be spread on toast, used as a filling for pancakes, waffles, muffins and croissants. Good appetite!

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