The classic pancake has a suzette color screw with this everyday ingredient



Why is it working

  • Using both cooked carrots and carrot juice in Crêpe dough, the creams give a bright orange and sweet vegetable flavor.
  • The blender allows you to prepare the smooth dough in less than a minute.
  • Using classic orange sauce for creams prevents the vessel from tasting too vegetable.

With the exception of the remarkable carrot cakeCarrots are usually associated with salty foods like salads and soupBut if I'm honest, I love them a lot in desserts. Their natural sweets make them easier cakes and cakeswhere their vegetable notes shine with other sweet baking staples such as honey and vanilla. My new favorite way to make desserts with carrot Craig Ruff This includes carrots Suzette pancakeCrêpes is a French dessert, orange juice, sugar and orange liqueur, such as cointreau or Grand Marnier sauce. This is a dessert that is close and kind to my heart and I have to order it every time I see it in a menu.

Serious Eating / Robby Lozano


Like the original, Craig's creams bathe with velvety and bitter orange sauce. However, for an extra portion of sweets and color, it incorporates both cooked carrots and carrot juice into the Crêpe dough, which is quickly connected with a blender. By the way, as a note, many recipes cool the dough for at least an hour to rest the gluten – which results in weaker pancakes – and I have not found or found any difference at all – so Craig skips below. This means that this recipe comes together faster than many Crêpe recipes.

Cinnamon gives the dessert a warm, spicy note in both Crêpe dough and sauce and complements the earth's earth. It may not be the traditional crêpes suzette, but just as delicious. And it's extra pretty to get started.

Serious Eating / Robby Lozano


The recipe was developed by Craig Ruff; The header was written by Genevieve Yam.

The classic pancake has a suzette color screw with this everyday ingredient


Cooking method
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To Crêpes:

  • 2 medium carrot (3 ounce; 85 g each), peeled and roughly chopped (approx. 1 1/2 cup chopped)

  • 1 tablespoon (15 ml) tap water

  • 2 large egg

  • 1 1/2 cup (355 ml) carrot juice

  • 4 1/2 ounce all -purpose flour (128 g; 1 cup)

  • 1 1/2 ounce salted butter (42 g; 3 tablespoons), melted, plus even in the pan

  • 2 teaspoon crystal sugar

  • 1 teaspoon Diamond crystal kosher salt; For table salt, use half a quantity

  • 1/4 teaspoon ground cinnamon

For orange sauce:

  • 4 ounce salted butter (113 g; 8 tablespoon)

  • 1 teaspoon orange peel and 2/3 cup fresh juice 2 of medium orange

  • 1 3/4 ounce crystal sugar (50 g; 1/4 cup)

  • 1 (2 inches) cinnamon stick

  • 1 ounce orange liqueur (30 ml; 2 tablespoons) such as Grand Marnier or Contreau

  • 1/2 ounce cognac (15 ml; 1 tablespoon)

  • Vanilla ice creambecause serving (optional)

  1. To the Crêpe dough: In a medium bowl, combine the carrots and water. Cover a thermal insulation plate and a microwave until the carrot is gentle, approx. 3 minutes. Lower the carrots with a filter or fine mesh sieve. Refrigerator, uncovered, cool, approx. 10 minutes.

  2. In a blender, combine eggs, carrots, flour, butter, sugar, salt, cinnamon and carrots. Mix smooth, approx. For 30 seconds. Move it into a small bowl or measuring cup.

  3. Heat a 10 -inch non -adhesive pan or crêpe pan in the middle of a medium. Brush with a thin butter and reduce heat to medium to low. Add about 1/4 cups of crystal, swirling and tilt pan immediately to spread the dough to a thin, even layer.

    Serious Eating / Robby Lozano


  4. Cook until the crouch edge starts the brown, 30-45 seconds. Long spatula use Flip Crêpe and cook until some brown spots appear at the bottom, 10-15 seconds. Place it on a baking sheet. Fold the crêpe to a quarter, folded in half and then folded again. Repeat the process with the remaining dough and wipe the pan with a clean and slightly buttered pan.

    Serious Eating / Robby Lozano


  5. For orange sauce: In a large stainless steel pan, melt the butter over medium heat. Add orange peel and juice, sugar and cinnamon stick while stirring. Boil and cook until slightly thickened and approx. Reduced for 1/3, 8-10 minutes. Reduce heat to low.

    Serious Eating / Robby Lozano


  6. Work with 1 chalk at a time and use the pliers to carefully immerse both sides of the folded crystal into sauce and then let into the sauce. Repeat with the remaining creams.

  7. Add orange liqueur and cognac and cook with a long, lighter, gently lit sauce and cook on low heat, shaking the pan until the flames are killed and the sauce is slightly thickened, approx. For 1 minute. Discard the cinnamon stick. Sprinkle sauce over the creams and serve immediately.

    Serious Eating / Robby Lozano


Special equipment

Microwave oven, filter pot or fine mesh sieve, blender, non -adhesive pan or crêpe pan, long -handed lighter

Make-Head and Storage

Crêpe dough can be prepared up to 24 hours ahead of time. Cooked creams can be placed with parchment paper between each layer, tightly packed with plastic packaging and cool for up to 3 days.

After they get rid of, the creams should be eaten immediately.

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