À propos de la recette
If there is one essential among flambée and soufflée, it is this great classic of French cuisine!
250g organic wheat flour
50g organic salted butter
50 cl of organic milk
10 cl of water
4 large organic eggs
2 tablespoons brown sugar
1 glass of cider, or rum, or grand Marnier
1 organic Planifolia vanilla bean from Guadeloupe or New Caledonia or Tahitensis vanilla bean from Polynesia
1 pinch of salt
Pan cooking: In a bowl, add the wheat flour, 2 tablespoons of sugar and a pinch of salt. Pour the milk then the water gradually while beating with a whisk. Add the previously melted butter and the eggs, and according to your preferences, a glass of cider, rum, or grand Marnier.
Cut the vanilla pod in half along its entire length and, using a flat knife, grate the two sides to recover a maximum of seeds which you then dissolve in the batter, also adding the bark of the pods. Leave the batter to rest for at least 45 minutes in the fridge. Use a flat pan that you grease with a knob of salted butter and once the pan hot pour a ladle of batter. Cook the batter for about 2 minutes per side, and flip it to cook the other side.
Crêpe Suzette' version
1 organic orange
1 organic lemon or lime
1 glass of Grand-Marnier
100 g of organic salted butter
Start by squeezing the orange and lemon. Leave the juice aside for later.
Line the bottom of your previously heated pan with powdered sugar, then as soon as it begins to caramelize, add the citrus juice you have just squeezed.
On low heat, once you get a light coloured caramel, put the pieces of butter in the pan.
When the butter is melted, flambé your preparation with a spoonful of Grand-Marnier.
You can add your pancake to the pan: heat it on each side for one to two minutes in your preparation.
Crêpes soufflées version:
Preheat your oven to 180°C.
Whisk the egg whites with a pinch of salt and the vanilla seeds for 4 minutes and set aside.
In a bowl add the milk, the opened vanilla pods, the egg yolks, the brown sugar and the flour then mix.
Add the egg whites to the mixture and mix gently.
Pour the batter into buttered ramekins, and bake for 15 to 20 minutes.