French flame pancake is a classic dish in French cuisine. The wine is slowly drifting down from the top of the dish along the orange peel. This step is the best part of the whole dessert. The blue flame is very beautiful on the elongated orange peel, and the juice in the pot is not only the flavor of Citrus wine.
Practice:
1. Heat a large pan and turn the heat down.
2. Sprinkle the sugar evenly in the pot to make it melt. In the process, take the pot about 5cm away from the fire, and turn it from time to time to avoid the sugar from zooming.
3. After all the sugar has melted about 2 / 3, put the cream in and turn the pan to make sure that the melted cream is evenly distributed on the bottom of the pan.
4. Pour in the lemon shreds and juice. Pour in the orange juice.
5. Apply half of the orange face to the pan once. This step is to prevent the remaining sugar from sticking to the bottom of the pan, and make all the materials in the pan mix evenly.
6. Fold the pancakes in half twice to make them 1 / 4 of the size before putting them in.
7. Pour brandy and Marnier into a long soup ladle and light it on fire.
8. With the other hand, use a fork to fork the spiral orange peel from the top and raise it above the pan.
9, the wine slowly from the top of the fork along the orange peel, this step is the best essence of the whole dessert, the blue flame on the elongated orange peel is very beautiful, and the juice into the pot except citrus wine, but also a little bitter taste in the orange peel (at home, if not convenient, you can omit this step, as long as the citrus wine can be poured directly into the pot).
10. Take out the pancake and put it in the plate with vanilla ice cream. The juice in the pot is dried over the fire. After it becomes thick, pour it on the pancakes. If there is any remaining lemon, sprinkle it on the ice cream for decoration.