Apricot Crepe Suze

A light, delicious and practical French dessert that suits summer days, crepe strain.

Crepe is a flexible flavor that no one can say no to, it is entirely up to your imagination to diversify this easy-to-make dessert. We prepared with our beloved Gülhan Kara before. Strawberry Crepe Strawberry You can find the recipe here…

Of course, as in every recipe, there are some tricks to making pancakes. Many of us use yeast or baking powder when making pancakes. Since we want the crepe strainer dough to be thin, we will definitely not use any rising material.

To prepare delicious pancakes,

1- Make sure that all ingredients are fresh and at room temperature.
2- Add the milk and flour to the eggs in 2 stages, whisking well.
3- Make sure to rest for 15-20 minutes for your crepe dough to come together.
4- Be careful not to use too much oil and that the pan is well heated.
5- If the crepe separates from the pan when you shake it, turn it on the other side. If you turn the crepe without separating the edges, it may tear.

You can prepare the sauce of your crepe strainer with many fruits such as peach, mulberry, pear, and serve it with ice cream and lemonade.

Love…

Ingredients for Apricot Pancakes Suzite Recipe

• For 4 crepes:
• 3 pieces of eggs
• 1 water glass flour
• 1 water glass milk
• 1 pinch of salt
• 2 tablespoons of granulated sugar
• Butter for greasing the pan
• 1 teaspoon lemon or orange zest

For sauce:

• 1 spoonful butter
• 2 tablespoons of granulated sugar
• 2 tablespoons of water
• 1 cup fresh apricots or canned apricots

Fabrication:

1. 1- Beat the eggs in a deep bowl. Add milk, flour, salt and sugar and continue whisking.
2. Cover the dough, which has a flowing and smooth consistency, with cling film and rest for 20 minutes. Grate the lemon peel and add it to the dough and mix.
3. Melt the butter in a 20 cm pan and when the pan is hot, pour a ladle of the pancake batter.
4. Spread the dough with the back of the ladle. Turn the other side when it's cooked through. Stack the cooked pancakes on a flat plate.
5. For the sauce, put 1 spoon of butter and 2 tablespoons of granulated sugar in the pan and melt it over low heat.
6. Saute the apricots that you cut and core for 2-3 minutes.
7. Turn down the fire and throw the pancakes in the sauce, after you have absorbed a little of the sauce from the front and back, fold it into 4 and remove it with tongs. Serve the pancakes by garnishing them with pieces of fruit.