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Revisit pancake : Crepe Suzette

Difficulty : Difficult
4 persons
45 minutes

Ingredients for 4 persons

#1 · White chocolate ganache

  • 80g of White chocolate
  • 240mL of Whipping cream
  • 1 Gelatin leaf

#2 · Confit orange peels

  • 4 Oranges
  • 150g of Sugar
  • 150mL of Water

#3 · Homemade Granola

  • 75g of Oat flakes
  • 15g of Honey
  • 35g of Almonds
  • 15mL of Coconut oil

#4 · Assembly

  • 4 Butter pancakes
  • 4 Sweet fluffy crepes
  • 120g of Orange sorbet

Preparation

Difficulty : Difficult
4 persons
45 minutes

#1 · White chocolate ganache

  • Chop the white chocolate.
  • Bring to a boil 100mL of the whipping cream.
  • Re-hydrate the gelatin leaf and add it to the hot cream.
  • Pour the hot cream on the chocolate. Stir slowly and add the rest of the cold cream.
  • Place 6 h in the refrigerator.

#2 · Confit orange peels

  • Peel the orange. Start with cold water and put to boil the orange’s peels. Drain and repeat the operation 3 times.
  • Cook the sugar syrup, add the peels and cook for about 20 minutes.
  • Blend and fill it in a pipping bag.

#3 · Homemade granola

  • Crush the almonds, mix all the ingredients together.
  • Bake at 160° for about 25 minutes, while stirring regularly.

#4 · Assembly

  • Whip the ganache and fill it in a pipping bag.
  • Pipe small peaks of ganache on the pancake’s edge and harmoniously pipe the confit. Overlay with a fluffy crepe and repeat the operation.
  • Decorate with granola, orange’s zests and a quenelle of orange sorbet.
Do you like this recipe?
Well, take it away!
William Truong
Culinary Manager at Le Monde des Crêpes

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