Strawberry Pancake Strawberry

Our other recipe that we prepared together with my guest of live broadcast, dear Gülhan Kara, is Strawberry Pancake Suzet. Crepe suet is a light and delicious French dessert suitable for summer months. Unlike normal crepe desserts, the sauce is not poured on it. The prepared pancakes are placed in the cooked sauce, the sauce is pulled a little and served by folding.

You can serve it with simple fruit sauces that you can prepare with your favorite fruits in summer or winter.

Those who missed our live broadcast can watch the replay here...

Note: The first article of my "Kitchen Secrets" column was published in the Colorful Red Magazine. You can find it in all newsagents…
Love…

For the crepe batter:

• 3 eggs
• 1 water glass flour
• 1,5 glass of milk
• 1 pinch of salt
• 2 tablespoons of sugar
• Butter for greasing the pan
• 1 teaspoon lemon zest

For the cottage cheese sauce:

• 1 tablespoons of butter
• 2 tablespoon of granulated sugar
• Finely grated rind of 1 lemon
• 1 cup of fresh strawberries

For service:

Ice cream

Fabrication:

1. Beat the eggs in a deep bowl. Add milk, flour, salt and sugar and continue whisking.
2. Rest the dough, which has a flowing and smooth consistency, for 20 minutes. Grate the lemon peel and add it to the dough.
3. In a 20 cm pan, melt the butter as much as hazelnuts 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. Put 1 spoon of butter and 2 spoons of sugar in the pan and slowly melt the sugar.
6. Add the sliced ​​strawberries and sauté until brown.
7. Turn down the heat and fold the pancakes in the sauce into 4 and remove with tongs. Sprinkle powdered sugar on top and serve warm.