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Crêpe Suzette with Pödör hazelnut oil and caramelized strawberries
Production
01
Pour the flour and salt into the blender, and then break the two eggs into it. Add the milk and 1 tablespoon of hazelnut oil.
02
Blend the ingredients thoroughly until the dough is smooth. Let the dough rest in a cool place for a good while (a minimum of 30 minutes is recommended).
03
Put half a tablespoon of hazelnut oil in a pan, and heat it up. Pour the first portion of the dough (enough for one pancake) in the hot pan. When the dough starts to set, turn it and bake it until both sides are golden brown. For the rest of the pancakes, you will not need to put any more oil in the pan while baking.
04
In another pan, caramelize 2 tablespoons of brown sugar on medium heat.
05
Add the strawberries and the Sour cherry balsamico. Roll the strawberries in the caramelized sugar for about 2 minutes, and then remove the pan from the fire.
06
Fill the crepe suzette with the caramelized strawberries and season them with a few drops of hazelnut oil.
Tip:
Oil pressed from Piedmont hazelnuts lends a unique, silky taste to the pancakes. This recipe is a true favorite for children and those with a sweet tooth.
Ingredients
1.50
tbs
2
tbs
60
g
flour
2
egg(s)
125
ml
milk
20
strawberries
3
tbs
