"Krone" one-dish menu

Pancakes like in France: Crêpe Suzette

Award-winning chef Christoph Vogler conjures up something French this time.

(Bild: Imre Antal)

Every week, we present a dish to you - simply prepared and with just a few ingredients. The video is also available on our social media channels to make it even easier to cook. On the menu this week: Crêpe Suzette.

A classic of French cuisine: crêpe suzette. In Austria, we would probably call it thin pancakes. Christoph Vogler from Restaurant Aelium in St. Pölten shows you how to make this dessert in no time at all. 

The crêpes are fried in oil in a pan. Simply use the normal pancake batter. "And because we're in Austria, we flip the crêpes, of course," says Vogler, turning the thin pancakes over in no time at all. 

Refined with orange
Once the crêpes are baked, they are taken out of the pan. The chef now adds sugar to the pan so that it caramelizes. "We pour orange juice over the whole thing and then fillet the oranges," says Vogler. The crêpes with the orange pieces are then placed back in the pan and folded. 

To flambé the whole thing, Vogler adds orange liqueur and cognac. "Now we add the remaining orange pieces and two to three knobs of butter," explains the award-winning chef. 

Vogler's tip: enjoy the crêpe suzette with a creamy scoop of vanilla ice cream. 

You can also find more "Krone" recipes at: www.krone.at/rezept-der-woche