PALACINKY (SLOVAK CREPES SUZETTES)
My mother would always make these for us on the weekends. I still make them and love them just as much. We always fill them with either jelly or jam. I made these once for a breakfast get together and also used flavored fruit syrup and whipped cream to go over the rolled palacinki.
Provided by Jane from Ohio
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine sifted flour, sugar, and salt in a mixing bowl.
- Add the whole eggs, one at a time.
- Beat well after each addition.
- Add enough milk to make a thin batter.
- Beat until smooth.
- Stir in melted butter.
- Pour about 1/2 cup batter into a heated, lightly greased skillet.
- Swirl around skillet to coat bottom of pan.
- When brown on the underside, turn and brown on other side.
- Spread with jam, jelly, preserve or marmalade.
- Roll.
- Serve.
- Can sprinkle with powdered sugar, fruit syrups or whipped cream, if desired.
Nutrition Facts : Calories 145.4, Fat 5.2, SaturatedFat 2.7, Cholesterol 72.8, Sodium 254.7, Carbohydrate 18.6, Fiber 0.6, Sugar 0.8, Protein 5.6
CREPES SUZETTE
Make and share this Crepes Suzette recipe from Food.com.
Provided by LMillerRN
Categories < 60 Mins
Time 50m
Yield 12 crepes, 6 serving(s)
Number Of Ingredients 15
Steps:
- To make crepes,combine flour, sugar and salt in a food processor and process briefly. With motor running, add milk, water, eggs and butter through feed tube. Process until smooth. Let stand 30 minutes before using.
- Make crepes as directed:.
- IF your pan is not nonstick, film it with a light coat of butter or oil. Heat until you hold your hand an inch away and feel the heat, then ladle in a small amount of batter, about 2 Tablespoons.
- Lift the pan and rotate it, swirling a thin, even coating of patter all over the pan. Keep swirling until the batter stops moving.
- Set the pan on the burner and cook about 15 seconds, until the top is dry. Using a thin spatula, lift one edge. Using your fingers if necessary , lift the crepe and turn it over, then use your fingers to nudge out any wrinkles.
- Cook until the crepe moves when you jerk the pan. Slip out onto waxed paper.
- Orange Butter Sauce:.
- In a large skillet over medium heat, combine butter, oj, sugar, lemon juice and orange zest, if using.
- Bring to a boil, stirring to melt sugar, then boil until slightly thickened, 2-3 minutes. Stir in 2 T Grand Marnier and cognac. Return to boil for 30 seconds. Remove from heat.
- One by one, place a crepe in the sauce and turn it over to coat. Fold crepe in half, then in quarters. Place on warmed plate with point toward the middle.
- continue with each crepe, overlapping each one slightly.
- Spoon extra sauce over the crepes.
- Heat 1/2 c Grand Marnier briefly in a microwave or in a ladle held over burner. Pour over crepes and ignite with a long handled match, or light in ladle and pour flaming liquor over the crepes.
- Serve immediately when flames die.
Nutrition Facts : Calories 318, Fat 17.7, SaturatedFat 10.2, Cholesterol 147.1, Sodium 248.1, Carbohydrate 33.4, Fiber 0.6, Sugar 15.2, Protein 6.9
CREPES SUZETTE
Tender crepes with a Grand Marnier butter orange filling and toppped with Grand Marnier butter sauce. Very rich and sweet.
Provided by Olha7397
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- MAKE CREPES: In medium bowl, combine flour, melted butter, eggs, egg yolks, and 1/2 cup milk: beat with rotary beater until smooth. Beat in remaining milk until mixture is well blended.
- Refrigerate, covered, at least 30 minutes.
- Meanwhile, make ORANGE BUTTER: In small bowl, with electric mixer at low speed, cream 3/4 cup sweet butter with 1/2 cup sugar until light and fluffy. Add 1/3 cup Grand Marnier and 1/4 cup orange peel; beat until well blended. Set aside.
- MAKE ORANGE SAUCE: In large skillet, melt sweet butter. Stir in sugar, orange peel, and orange juice; cook over low heat, stirring occasionally, until peel is ranslucent--about 20 minutes. Add orange sections and 1/2 cup Grand Marnier. Keep warm.
- TO COOK CREPES: Slowly heat 8-inch skillet until a drop of water sizzles and rolls off. For each crepe, brush skillet lightly with butter. Pour in about 2 tablespoons batter, rotating pan quickly, to spread batter completely over bottom of skillet.
- Coook until lightly browned--about 30 seconds; turn, and brown other side. Turn out onto wire rack.
- Spread each crepe with Orange Butter, dividing evenly. Fold each in half, then in half again. When all are folded, place in Orange Sauce in chafing dish or skillet; cook over low heat until heated through.
- TO SERVE: Gently heat 3 tablespoons Grand Marnier in small saucepan just until vapor rises. Ignite with match, and pour over crepes. Serve flaming. Makes 6 to 8 servings.
- McCalls cookbook.
CREPES SUZETTE WITH ORANGE SAUCE
It takes a few crepes to get the heat of the pan right; your first two or three will almost inevitably be unusable. (To allow for practice, the recipe yields about 16 crepes; only 12 are needed for the dish.) A dry measuring cup with a 1/4 cup capicity is useful for portioning the batter. Whole milk is better than skim or lowfat.
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- FOR THE CREPES: Combine eggs, milk, water, flour, Cognac, sugar, salt and melted butter in a blender until smooth batter forms, about 10 seconds. Transfer batter to medium bowl.
- Using pastry brush, brush bottom and sides of 10-inch nonstick skillet very lightly with melted butter; heat skillet over medium heat. When butter stops sizzling, tilt pan slightly to right and begin pouring in scant 1/4 cup batter. Continue to pour batter in slow, steady stream, rotating wrist and twirling pan slowly counterclockwise until pan bottom is covered with even layer of batter. Cook until crepe starts to lose opaqueness and turns spotty light golden brown on bottom.-, loosening crepe from side of pan with rubber spatula, 30 seconds to 1 minute. To flip crepe, loosen edge with rubber spatula and, with fingertips on top side, slide spatula under crepe and flip. Cook until dry on second side about 20 seconds.
- Place cooked crepe on plate and repeat cooking process with remaining batter, brushing pan very lightly with butter before making each crepe. As they are done, stack crepes on plate (you will need 12 crepes). (Crepes can be double-wrapped in plastic and refrigerated up to 3 days. If crepes have been refrigerated, bring them to room temperature before making sauce,).
- ORANGE SAUCE: Adjust oven rack to lower-middle position and heat broiler. Add 3 tablespoons Cognac to broiler-safe 12-inch skillet; set over medium heat just until vapors begin to rise from Cognac, about 5 seconds. Remove pan from heat and wave lit chimney match over cognac until it ignites; shake pan until flames subsides. (Cognac should burn for about 15 seconds; re-ingite if flame dies too soon).
- Add butter, 3 tablespoons sugar, and 1 cup orange juice to cognac; simmer briskly over high heat, whisking occasionally, until many large bubbles appear and mixture reduces to thick syrup, 6-8 minutes. (You should have just over 1/2 cup sauce.) Transfer sauce to small bowl; do not wash skillet. Stir remaining 1/4 cup orange juice, zest, liqueur, and remaining tablespoon cognac into sauce. Cover to keep warm.
- TO ASSEMBLE: Fold each crepe in half, then in half again to form wedge shape. Arrange 9 folded crepes around edge of now-empty skillet, with rounded edges facing inward, overlapping as necessary to fit. Arrange remaining 3 crepes in center of pan, sprinkle crepes evenly with remaining tablespoon sugar. Place skillet in oven and broil until sugar caramelizes and crepes turn spotty brown, about 5 minutes. (Watch crepes constantly to prevent scorching; turn pan as necessary) Remove pan from oven and pour half of sauce over crepes, leaving some areas unsauced. Transfer crepes to individual serving dishes ans serve immediately, passing extra sauce separately.
FRENCH CREPES SUZETTE
This delicious and impressive French dessert was actually an accident. Created out of a mistake made by a fourteen year-old assistant waiter Henri Carpentier (1880-1961) in 1895 at the Maitre at Monte Carlo's Café de Paris. He was preparing a dessert for the Prince of Wales, the future King Edward VII (1841-1910) of England. Preparing the meal, the chafing dish of cordials caught fire. No time to start over, he tasted the dish and found the flavor delightful --- the flame was just the thing to bring all the flavors perfectly together ... the Prince and guests were impressed and Henri named the dish after the Princess. Times do not reflect time to make vanilla sugar or orange & lemon zests. (note: vanilla sugar may also be purchased)
Provided by Alskann
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- (Optional orange & lemon zests for sauce)At least a day or two before making Crepes suzette, slice a thin piece form the outer rind of an orange, large enough to cover the ball of your thumb, and a smaller piece of lemon rind. Cut both into thin strips, add to 2 tablespoons of vanilla sugar, cover and put away until the sugar absorbs the flavoring oils.
- To make the vanilla sugar:.
- In a glass container, place the sugar and the vanilla bean, cover the container tightly. Set mixture aside (the sugar will be sufficiently scented with vanilla to be used in a week or so). Vanilla sugar will keep indefinitely in an airtight container at room temperature (do not need refrigerate). Replenish sugar as it is used. The vanilla bean is good as long as it is fragrant.
- To make the crepes:.
- Stir the eggs, flour, milk, salt, and water to the consistency of olive oil, or until it will pour back silently and smoothly from a foot or more above the mixing bowl (batter which should have the consistency of light cream, just thick enough to coat a wooden spoon). NOTE: A blender or food processor may also be used for the mixing.
- Heat in a frying pan or crepe pan with 2 tablespoons of butter.
- Pour in enough batter to cover the bottom of the pan. Move the pan to spread the batter thinly, and keep it moving.
- After one minute, turn the pancake upside down, then turn it again, until it is nicely browned.
- Fold the crepe in half, and fold again to form a triangle.
- Proceed to make the remaining crepes, adding butter to the pan only if the crepes begin to stick.
- To make the sauce, melt the butter in a large frying pan.
- When it begins to bubble, pour in 3 ounces of the blended liqueurs.
- When the mixture is warm, carefully flame the liqueurs.
- When the fire goes out, add the vanilla sugar mixture (sugar, lemon, and orange peel).
- Plunge the folded crepes/pancakes into the warm sauce.
- Turn them, and add the remaining 2 ounces of blended liqueurs.
- When the fire dies down again, they are ready to serve.
- Garnish with thin strips of orange zest.
- Serve three crepes per portion. Spoon a little of the remaining sauce over each serving.
Nutrition Facts : Calories 742.6, Fat 34.2, SaturatedFat 20, Cholesterol 289.4, Sodium 318.9, Carbohydrate 105.2, Fiber 0.1, Sugar 100.3, Protein 7.5
CREPES SUZETTE
An elegant dessert of lovely, paper thin crepes in a delicious orange sauce. For the adventurous chef, use orange flavored liqueur and flambe it for a dramatic tableside presentation. Otherwise, orange extract can be substituted. For easier conversion, I added the measurements in metric.
Provided by gemini08
Categories Breakfast
Time 45m
Yield 16 Crepes, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- For the batter: In a blender, combine milk, eggs and melted butter; cover and mix.
- Reduce to low speed and gradually add flour and salt; blend for one minute.
- Strain the batter through a sieve, cover and refrigerate for one hour.
- Spray a nonstick skillet with cooking spray, heat over medium heat.
- Pour a 1/4 cup (60ml) of batter into the pan. Lift and swirl pan to evenly cover entire surface; cook for one minute.
- Lift edge with a spatula to loosen and turn; cook 30 seconds more, repeat with remaining batter.
- To prepare sauce: Melt remaining 1/2 cup (125ml) butter in a large nonstick skillet over medium heat, add sugar, orange peel and juice, simmer @ 2 minutes.
- Place crepes, one at the time, into sauce and turn to coat.
- Fold each crepe into quarters and place along the edge of the pan.
- Repeat with remaining crepes until the pan is filled with folded crepes.
- Add liqueur or extract.
- Carefully ignite pan with a match or lighter to flambe (optional).
- As soon as flame subsides, serve immediately. Garnish with orange slices.
CREPES SUZETTE
This diabetic recipe is a tasty morning surprise. Recipe can be doubled. 1/2 Protein exchange 1/2 Bread exchange 1 1/2 Fat exchanges 1 Fruit exchange and 1/4 milk exchange
Provided by Bluenoser
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To prepare crepes:.
- In blender, combine milk, flour and eggs.
- Process until smooth.
- Let stand 15 minutes so bubbles will subside.
- Lightly spray 6" non-stick skillet or crepe pan with non-stick cooking spray and heat.
- (To test, sprinkle pan with drop of water- if water sizzles, pan is hot enough).
- Pour 1/4 cup of batter into pan and quickly swirl batter so it covers the entire bottom of the pan.
- Cook over medium-high heat until edges and underside are dry.
- Using pancake turner, carefully turn crepe over. Cook other side briefly just to dry, about 30 seconds.
- Slide crepe onto a plate and keep warm in oven.
- Repeat procedure 7 more times using remaining batter and making 7 more crepes.
- To prepare sauce:.
- In 12 inch non-stick skillet, melt margarine.
- Add sugar, and stir until dissolved.
- Stir in orange juice, concentrated orange juice and brandy extract.
- Bring mixture to a boil.
- Mix cornstarch with a bit of water and add.
- Reduce heat to low.
- To prepare "Crepes Suzette":.
- Add on crepe to skillet, coating both sides with sauce.
- Fold crepe in half, then fold again to create triangular shape.
- Slide to side of skillet and repeat procedure with remaining crepes.
- Serve immediately sprinkled lightly with dusting of icing sugar.
Nutrition Facts : Calories 269.9, Fat 8.7, SaturatedFat 2, Cholesterol 107, Sodium 73.8, Carbohydrate 38.4, Fiber 0.9, Sugar 15.4, Protein 8.8
More about "palacinky slovak crepes suzettes recipes"
AMELIA'S PALACINKY (SLOVAK CREPES SUZETTES) | MOM'S BEST ...
From bristolfarms.com
Estimated Reading Time 1 min
PALACHINKI RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SLOVAK RECIPES
From pinterest.ca
PALACINKY SLOVAK CREPES SUZETTES) RECIPE - GENIUS KITCHEN ...
From mastercook.com
PALACINKE RECIPE SLOVAK | BRYONT BLOG
From bryont.net
PALACINKY (SLOVAK CREPES SUZETTES) | SIERRATEE | COPY ME THAT
From copymethat.com
PALACINKE RECIPE SLOVAK | DANDK ORGANIZER
From dandkmotorsports.com
PALACINKY CRêPES SUZETTE | VERONIKA BUšOVá | KUCHYNA LIDLA ...
From youtube.com
CREATIVE CREPES FOR BREAKFAST & LUNCH: PALACINKY (SLOVAK ...
From hobnobmag.com
PALACINKY (SLOVAK CREPES SUZETTES) RECIPE - FOOD.COM ...
From pinterest.com
PALACINKY (SLOVAK CREPES SUZETTES) RECIPE - FOOD.COM
From pinterest.com
PALACINKY – SLOVAK STYLE PANCAKES
From wandering-senses.com
PALACINKY (SLOVAK CREPES SUZETTES) | FOOD.COM
From pinterest.co.uk
CREPES (SLOVAK PALACINKY)
From pinterest.com
PALACINKY (SLOVAK CREPES SUZETTES) | RECIPES, CREPE ...
From pinterest.ca
PALACHINKA RECIPE SLOVAK - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SLOVAK PALACINKE RECIPE | BESTO BLOG
From bestonlinecollegesdegrees.com
AMELIA'S PALACINKY (SLOVAK CREPES SUZETTES) | MOM'S BEST ...
From pinterest.ca
SLOVAK PALACINKE RECIPE | DANDK ORGANIZER
From dandkmotorsports.com
PALACINKE RECIPE SLOVAK | BESTO BLOG
From bestonlinecollegesdegrees.com
PALACINKY (SLOVAK CREPES SUZETTES) RECIPE - FOOD.COM ...
From pinterest.com.au
PALACINKY SLOVAK CREPES RECIPE - CREATE THE MOST AMAZING ...
From recipeshappy.com
SLOVAK PALACINKE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PALACINKY (SLOVAK CREPES SUZETTES) RECIPE - FOOD.COM
From pinterest.co.uk
PALACINKY RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SHOKOLADE PALATSCHINKE RECIPE - FOOD NEWS
From foodnewsnews.com
SPECIALRECIPETODAY.COM
From specialrecipetoday.com
CHEZCH AND SLOVAK RESEPICES
From pinterest.ca
PALACHINKA RECIPE SLOVAK - THERESCIPES.INFO
From therecipes.info
PALACINKY (SLOVAK CREPES SUZETTES)
From champsdiet.com
PALACINKY (SLOVAK CREPES SUZETTES) RECIPE - FOOD.COM
From pinterest.co.uk
You'll also love