VIDEO All in the kitchen: Cyril Lignac unveils his recipe for his succulent crêpes Suzette

Cyril Lignac took risks this Tuesday, September 8, by trying sacred recipes on the occasion of a special Brittany edition of All in the kitchen on M6. The chef was accompanied by Yvan Le Bolloc'h, from Finistère, to make the famous recipe for crêpes Suzette.

Cyril Lignac offered this Tuesday September 8 a special Brittany program for its spectators. In the company of Jérôme Anthony, the chef took the risk of revisiting the classics that have made the gastronomy of the peninsula so popular. Find out below how Cyril Lignac interprets the crêpes Suzette recipe. Actor and singer Yvan Le Bolloc’h was there to represent the colors of Brittany, defend his new album to be released in February 2021, Esperanza... And especially this recipe, sacred in the region! Because it is a matter that can quickly become controversial! The famous recipe for crêpes Suzette is certainly very well known, but few know how it is mastered in the details, and especially everyone has their own idea on the question. Cyril Lignac insisted it was " her " recipe but indeed admits that there is " as many pancake recipes as dolmens in Brittany », In reference to these monumental stones which litter the territory. Make up your own mind by making this delicious recipe yourself.

Pancake batter ingredients:

  • 300g flour
  • 3 eggs
  • 2 tablespoons of peanuts
  • 70cl of whole milk
  • 3 tablespoons of sugar
  • 5cl of orange blossom
  • 1 orange zest

Suzette butter ingredients:

  • 100g of softened butter
  • 1 orange zest
  • 1 orange juice
  • 1 lemon juice
  • 15g icing sugar
  • 5 cl of Grand Marnier

Step 1: prepare the pancake batter

With the flour, make a well in a bowl. Break the eggs into another bowl and whisk them. Then pour them into the well and whisk together, taking care to mix inwards. You will gradually obtain a small paste in the center of your preparation, but as soon as the eggs start to stick to the flour, it is necessary to add the milk gradually. Thus, you dilute and peel the dough from the whisk, while avoiding lumps. Tip from Cyril Lignac's mom: add two tablespoons of peanut oil, then orange blossom and sugar. Depending on your preferences, you can add rum, or beer. You get a fluid mixture, which should be left to stand, preferably overnight.

Step 2: preparing the Suzette butter

This very special butter is used to glaze pancakes. Pour the squeezed juice of an orange then the lemon juice into the butter previously worked into an ointment. Add the icing sugar to the mixture, then a little orange zest and a small slice of Grand Marnier. It's normal for the butter to have a little trouble sticking, take the time to mix it to gradually obtain a homogeneous whole. Then put this Suzette butter to rest in the fridge.

Step 3: cooking

The first pancake is rarely successful and is used to prepare your pan. Put a little oil using absorbent paper at the bottom of the pan before ladling the pancake batter. You can use butter, but Cyril Lignac's preference goes towards oil at first … Because just after, it's Suzette butter that comes into play. Spread it on the pancake once cooked and again on the fire, fold it in four before serving it accompanied by pieces of orange. And long live Brittany!

Categories Cooking

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