Ingredients
For the pancake batter
- 25g butter
- 1/2 vanilla pod
- 250g flour
- 40 g of sugar
- 3 eggs
- 50 cl of milk
- 2 pinches of fine salt
For the suzette butter
- 4 organic clementines
- 200g butter
- 2 tablespoon(s) mandarin liqueur or Cointreau (optional)
- 100 g of icing sugar
Preparation
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Melt the butter in a saucepan.
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Open the vanilla pod in half and collect the seeds with the flat side of a knife. Mix the flour, sugar, salt and vanilla seeds. Break the eggs one by one into the dough, then add the milk and melted butter. Leave to rest for 1 hour at room temperature.
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Cook the pancakes and keep them warm (place them on a plate placed over a pan of hot water).
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Take the zest from 2 clementines and cut it into thin strips. Very finely grate the zest of the 2 remaining clementines.
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Squeeze the juice from the 4 fruits. Place the zest in thin strips in a saucepan, cover them with water and bring to the boil.
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Drain them and repeat the operation.
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In a pan, melt the butter, add all the zest and the chosen alcohol, the clementine juice and the sugar. Leave to marinate for 3 or 4 minutes and add the pancakes one by one to the pan to soak them in the juice.
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Fold them into 4 and serve quickly.