Burkinabé Crêpes with Citrus Sauce

Ingredients

In this adaptation, the classic French Crêpes Suzette is transformed into a Burkinabé delight by infusing it with the vibrant flavors of Burkinabé cuisine. The original dish is known for its rich butter and orange liqueur sauce, while the Burkinabé version features a tangy citrus sauce made from fresh oranges and lemons, with a touch of honey for sweetness. This adaptation highlights the use of locally available ingredients and the incorporation of Burkinabé flavor profiles. We alse have the original recipe for Crêpes Suzette, so you can check it out.

• For the crêpes: For the crêpes:
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs 2 eggs
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1 tablespoon sugar 1 tablespoon sugar
• Butter, for greasing the pan Butter, for greasing the pan
• For the citrus sauce: For the citrus sauce:
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 4 tablespoons butter 4 tablespoons butter
• Juice of 2 oranges Juice of 2 oranges
• Juice of 1 lemon Juice of 1 lemon
• 1 tablespoon honey 1 tablespoon honey

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 37g, 20g
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a mixing bowl, whisk together the flour, eggs, milk, and sugar until smooth. Let the batter rest for 15 minutes.
2. 2.
   Heat a non-stick pan over medium heat and lightly grease it with butter.
3. 3.
   Pour a ladleful of the crêpe batter into the pan and swirl it around to evenly coat the bottom.
4. 4.
   Cook the crêpe for about 1-2 minutes until the edges start to turn golden brown. Flip the crêpe and cook for another 1-2 minutes.
5. 5.
   Transfer the cooked crêpe to a plate and repeat the process with the remaining batter, greasing the pan as needed.
6. 6.
   In a separate saucepan, melt the butter and sugar over medium heat until it caramelizes and turns golden brown.
7. 7.
   Slowly pour in the orange juice and lemon juice, stirring continuously until the sauce thickens.
8. 8.
   Stir in the honey and let the sauce simmer for a few minutes until it reaches a syrupy consistency.
9. 9.
   Dip each crêpe into the warm citrus sauce, coating it thoroughly, and fold it into quarters.
10. 10.
    Serve the Burkinabé Crêpes with Citrus Sauce warm and drizzle any remaining sauce over the top.

Treat your ingredients with care...

• Oranges and lemons — Choose ripe and juicy citrus fruits for the best flavor. Roll them gently on a countertop before juicing to extract maximum juice.
• Butter — Use unsalted butter for both the crêpes and the citrus sauce to control the saltiness of the dish.
• Sugar — Regular granulated sugar works well for both the crêpes and the sauce. Adjust the sweetness according to your preference.
• Honey — Opt for a mild-flavored honey to complement the citrus flavors without overpowering them.
• Flour — All-purpose flour is ideal for making the crêpes, but you can also use a combination of all-purpose and whole wheat flour for a nuttier taste.

Tips & Tricks

• To achieve thin and delicate crêpes, tilt the pan in a circular motion while pouring the batter to create a thin layer.
• If the crêpes stick to the pan, lightly grease it with butter before pouring the batter for the next crêpe.
• For a burst of flavor, add a splash of orange liqueur to the citrus sauce.
• Serve the crêpes immediately after soaking them in the sauce to maintain their soft texture.
• Garnish the dish with a sprinkle of powdered sugar and a twist of orange zest for an elegant presentation.

Serving advice

Serve the Burkinabé Crêpes with Citrus Sauce warm as a delightful dessert or a special breakfast treat. Pair them with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

Presentation advice

Arrange the folded crêpes on a serving platter and drizzle the remaining citrus sauce over them. Garnish with a dusting of powdered sugar and a few fresh mint leaves for a pop of color.