Palacinky Slovak Crepes Suzettes
Indulge in the elegance of *Palacinky Slovak Crepes Suzettes*, a delightful twist on classic French crepes infused with vibrant citrus flavors and a touch of indulgence. These ultra-thin, buttery Slovak-style crepes are prepared with a simple yet luscious batter of flour, milk, eggs, and a hint of sugar, creating a smooth, silky texture perfect for soaking up the rich orange-infused sauce. The sauce, made with fresh orange juice, zest, and a splash of orange liqueur, adds a zesty sweetness that pairs beautifully with the soft, golden crepes. For an extra touch of drama, you can flambé them tableside for an unforgettable finish. Perfect for dessert or a refined brunch, these crepes are a show-stopping dish that brings a taste of European sophistication to your table.
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 300 ml Milk
- 3 large Eggs
- 15 grams Granulated sugar
- 1 pinch Salt
- 30 grams Unsalted butter
- 100 grams Unsalted butter (for sauce)
- 1 teaspoon Orange zest
- 80 ml Fresh orange juice
- 50 grams Granulated sugar (for sauce)
- 30 ml Orange liqueur (e.g., Grand Marnier or Cointreau)
Instructions
In a large mixing bowl, whisk together the flour, sugar, and a pinch of salt.
Gradually add the milk while whisking continuously to prevent lumps from forming.
Whisk in the eggs one at a time until the batter is smooth and has the consistency of heavy cream.
Melt the 30 grams of butter and whisk it into the batter. Let the batter rest for at least 10 minutes.
Heat a non-stick skillet or crepe pan over medium heat. Grease it lightly with butter.
Pour a small ladleful of batter (about 1/4 cup) into the pan, tilting the pan to spread the batter thinly and evenly.
Cook the crepe for about 1-2 minutes until the edges begin to lift, then flip it and cook for another minute. Transfer to a plate and repeat with the remaining batter.
To make the sauce, melt 100 grams of butter in a large skillet over low heat.
Stir in the orange zest, orange juice, and 50 grams of granulated sugar. Simmer gently until the sugar dissolves and the sauce thickens slightly.
Stir in the orange liqueur and cook for another minute to blend the flavors.
Fold each crepe into quarters and place them in the skillet with the sauce, turning them to coat.
Serve the crepes warm, optionally flambéing them by heating an additional 30 ml of orange liqueur, pouring it over the crepes, and igniting it carefully with a long lighter.
Garnish with a sprinkle of powdered sugar or orange slices if desired, and enjoy!
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 84 mg | 4% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 16.5 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 83 mg | 6% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 155 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
