French flame pancakes

French flame pancake method:

The raw materials for the practical flame pancake are as follows:

2 slices of crepe, 1 ball of vanilla ice cream, half a fragrant orange, orange peel (cut the whole orange peel with a knife in a circular way for standby), orange juice 4-6oz, lemon shreds about 10, lemon juice 0.5oz, sugar 5 TSP, Butter 1 tbsp, brandy orange wine 1oz.

Steps of making French flame pancake:

1. Heat a large pan and turn the fire down.

2. Sprinkle the sugar evenly into the pot to melt it. In the process, keep the pot about 5cm away from the fire, and rotate it from time to time to avoid the sugar from being burnt.

3. After all the sugar has melted about 2 / 3, put the cream into the pan and turn the pan to make sure that the melted cream is evenly distributed at the bottom of the pan.

4. Pour in the lemon shreds and lemon juice.

5. Pour in the orange juice.

6. Apply half of the orange side to the pan once. This step is to avoid the sugar sticking to the bottom of the pan and make all the ingredients in the pan mix evenly.

7. Fold the pancake in half twice to make it 1 / 4 in size.

8. Pour brandy and Marnier into a ladle,

French flame pancakes

French: Cr ê PES de la Flamme is a staple food in French cuisine, originated in Brittany in northern France. Just like eating dumplings during the Spring Festival in China, French flame pancakes are indispensable on the dining table of French families during important traditional festivals or when praying for blessings.

Raw materials

Crepe -- 2 slices. Vanilla ice cream -- 1 ball. Orange -- half a ball. Orange peel -- cut the whole orange peel in a circular way with a knife. Orange juice -- 4-6oz. Lemon shreds -- about 10 pieces. Lemon juice -- 0.5oz. Sugar -- 5tsp. Butter -- 1tsp. Brandy Marnier -- 1oz

Production process

1. Heat a large pan and turn the fire down.

2. Sprinkle the sugar evenly into the pot to melt it. In the process, take the pot about 5cm away from the fire, and rotate it from time to time to avoid the sugar from being burnt.

3. After all the sugar has melted about 2 / 3, put the cream into the pan and turn the pan to make sure that the melted cream is evenly distributed at the bottom of the pan.

4. Pour in the lemon shreds and lemon juice.

5. Pour in the orange juice.

6. Apply half of the orange side to the pan once. This step is to avoid the sugar sticking to the bottom of the pan and make all the ingredients in the pan mix evenly.

7. Fold the pancake in half twice to make it 1 / 4 in size.

8. Pour brandy and Marnier into a long soup ladle and light it on fire.

9. With the other hand, fork up the spiral orange peel from the top and lift it up to the top of the pan.

10. slowly pour the wine from the top of the fork along the orange peel. This step is the essence of the whole dessert. The blue flame is very beautiful on the elongated tangerine peel, and the juice from the pot can not only taste the citrus wine, but also have a little bitter taste in the orange peel.

11. Take out the pancakes and put them on the plate with vanilla ice cream.

12. Dry the juice in the pan with fire. When it is thick, pour it on the pancake. If there is any lemon, sprinkle it on the ice cream as decoration.

Food features

French flame pancakes, classic French desserts, with special hot condensed milk, orange juice, crushed orange peel and liqueur, pancakes with vanilla ice cream, refreshing and sweet, unique, happy time from the entrance to spread.

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