Ingredients
Ingredients
3 eggs
300 g flour
1 tablespoon caster sugar
70 g butter
600 ml milk
half of a green lemon
1 jar of Bonne Maman Apricot Preserve
pistachios
dark rum or any alcohol of your choice
Preparation
Step 1
In a mixing bowl, combine the flour, eggs, sugar, and melted butter, adding the milk a little at a time, until the batter is smooth and homogenous.
Step 2
Pan-fry all the pancakes. Set aside.
Step 3
In the still-hot pan, place 3 generous tablespoons of Bonne Maman Apricot Preserve, ½ glass of water, and 1 teaspoon of lemon juice. Stir with a spoon or spatula and allow the syrup to thicken slightly.
Step 4
Then place a crêpe in the syrup, still over low heat, turn it over, then fold it in half, then in thirds, to obtain a triangular shape.
Set the pancake soaked in syrup aside, and proceed in the same way with the following pancakes.
Cooking:
Step 1
Place all the crêpes back into the hot pan, drizzle with the alcohol of your choice and flambé with a match.
Be careful, never turn on the hood during this step if you have one.
Step 2
Once the flames have disappeared, you can serve your crêpes Suzettes, sprinkled with crushed pistachios for a touch of crunch.
Tip: For even more indulgence, accompany your crêpes Suzettes with Bonne Maman Apricot Confiture with a scoop of vanilla ice cream.
