Gordon Ramsay’s Crepe Suzette is made with flour, eggs, milk, sugar, butter, and orange liqueur, serves 6, and takes about 30 minutes to prepare and cook.
More Gordon Ramsay Recipe:
- Gordon Ramsay Raspberry Souffle
- Gordon Ramsay Molten Lava Cake Recipe
- Gordon Ramsay Lemon Cheesecake
💗 Why You’ll Love Crepe Suzette Recipe:
- Perfect Blend: Gordon Ramsay’s Crepe Suzette strikes the perfect balance of golden crepes, creamy vanilla ice cream, and rich orange sauce.
- Culinary Symphony: Your taste buds will be serenaded by a symphony of warm, zesty flavors with each bite.
- Simplicity in Elegance:This dish is perfect for any event because it only takes 60 minutes to make and the ingredients are very simple.
- Culinary Expertise: This dessert was made by Gordon Ramsay and shows off his cooking skills, making for a delicious and memorable experience.
❓ What Is Gordon Ramsay Crepe Suzette Recipe?
Gordon Ramsay’s Crepe Suzette recipe includes crepes, sugar, butter, orange zest, orange juice, lemon juice, and Grand Marnier, caramelized and flambéed for a classic, elegant dessert.
🍊 Gordon Ramsay Crepe Suzette Recipe Ingredients
- 2 large eggs
- 1 cup (240ml) milk (whole or low-fat)
- ¼ teaspoon (1g) salt
- 1 teaspoon (5ml) vanilla
- 1 tablespoon (12.5g) sugar
- ⅓ cup (79ml) water
- 1 cup (125g) all-purpose flour
- 3 tablespoons (42g) unsalted butter, melted
Crepes Suzette Sauce
- 4 tablespoons (56g) unsalted butter, chilled and cut into pieces
- ¾ cup (187ml) fresh orange juice (freshly squeezed is best)
- ¼ cup (50g) sugar
- 1 tablespoon (6g) finely grated orange zest
- 1 teaspoon (2g) finely grated lemon zest
- 1-2 tablespoons (15-30ml) Grand Marnier (or other orange liqueur)
- ¼ teaspoon (1g) kosher salt
- Vanilla ice cream for serving
🍳 How To Make Gordon Ramsay Crepe Suzette
- Mix eggs, milk, salt, vanilla, sugar, water, flour, and melted butter in a medium bowl. Use a whisk for a smooth and well-mixed liquid.
- Alternatively, use a blender or food processor to combine all ingredients for a quick and smooth batter.
- For crispier crepes, refrigerate the batter for at least an hour or overnight.
- Warm up a pan over medium-high heat. Coat it with a bit of vegetable oil, cooking spray, or clarified butter.
- Pour about ⅓ cup of batter into the hot pan. Immediately stir the pan to ensure even spreading on the bottom.
- Cook the crepe for one to two minutes, or until the bottom is light brown. Use a spoon to lift it.
- Flip the crepe and cook the other side for about 30 seconds. Transfer it to a plate.
- Pour, stir, and cook the remaining batter, ensuring each crepe is perfectly cooked the second time.
Crepe Suzette Sauce
- Heat butter in a large skillet over high heat until completely melted and bubbling.
- Pour orange juice into the skillet and bring it to a boil.
- Add sugar and zests to the boiling mixture. Reduce heat to a simmer and stir until sugar is melted and the mixture slightly reduces, approximately 5 minutes.
- Remove from heat and stir in orange liqueur and salt. Set the mixture aside.
- Fold the crepes into quarters using tongs or a spatula, forming triangles.
- Arrange the folded crepes in a circular pattern in a nonreactive skillet, slightly overlapping.
- Pour ¾ of the warm orange liqueur mixture over the arranged crepes.
- Place the skillet over low heat for about 5 minutes (optional) to warm the crepes.
- Spoon the crepes and sauce onto each plate and top with vanilla ice cream.
💭 Recipe Tips:
- For smooth, delicious pancakes, make sure your batter is smooth by whisking or blending it well.
- For even more crunch, put the batter in the fridge for at least an hour or all night.
- Keep the heat at a medium-high level so the pan doesn’t burn and turns golden brown.
- To get an even spread across the bottom, quickly turn the pan as you pour the batter in.
🥗 What To Serve Crepe Suzette?
Serve Crepe Suzette with a side of Caprese Salad, Mushroom Risotto, and Lemon Sorbet start with Bruschetta, Shrimp Cocktail, and a Cheese Platter pair with Sauvignon Blanc or Prosecco.
🎚 How To Store Crepe Suzette?
- In the fridge: Store leftover Crepe Suzette in an airtight container for up to 2 days.
- In the freezer: It is not recommended to freeze Crepe Suzette due to the delicate nature of the dish.
🥵 How To Reheat Crepe Suzette?
- In the oven: Place the Crepe Suzette in a preheated oven at 350°F for 10 minutes.
- In the microwave: Reheat Crepe Suzette portions for 30 seconds, checking regularly to avoid overheating.
FAQ’S
How Do I Prevent The Crepes From Sticking To The Pan?
Ensure the pan is well-coated with oil, cooking spray, or clarified butter before pouring the batter.
How Do I Know When The Crepes Are Cooked On The Bottom?
You will know the crepes are cooked on the bottom when the edges start to turn light brown and the surface appears set.
Can I Make The Crepes Without Vanilla Extract?
Yes, you can make the crepes without vanilla extract. While vanilla extract adds a delightful flavor, it is not essential for the basic structure of the crepes. The crepes will still turn out well without it.
What Type Of Flour Is Best For The Crepe Batter?
All-purpose flour is best for the crepe batter as it provides the right balance of gluten for structure and tenderness.
More Gordon Ramsay Recipe:
Gordon Ramsay Crepe Suzette Nutrition Facts:
- Calories: 458
- Carbohydrates: 59g
- Protein: 9g
- Fat: 20g
- Saturated Fat: 12g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 5g
- Trans Fat: 1g
- Cholesterol: 121mg
- Sodium: 243mg
- Potassium: 240mg
- Fiber: 2g
- Sugar:21g
- Calcium: 94mg
- Iron: 3mg
Gordon Ramsay Crepe Suzette Recipe
Description
Gordon Ramsay’s Crepe Suzette is made with flour, eggs, milk, sugar, butter, and orange liqueur, serves 6, and takes about 30 minutes to prepare and cook.
Ingredients
Crepes Suzette Sauce
Instructions
- Mix eggs, milk, salt, vanilla, sugar, water, flour, and melted butter in a medium bowl.
- Use a whisk for a smooth and well-mixed liquid.
- Alternatively, use a blender or food processor to combine all ingredients for a quick and smooth batter.
- For crispier crepes, refrigerate the batter for at least an hour or overnight.
- Warm up a pan over medium-high heat. Coat it with a bit of vegetable oil, cooking spray, or clarified butter.
- Pour about ⅓ cup of batter into the hot pan. Immediately stir the pan to ensure even spreading on the bottom.
- Cook the crepe for one to two minutes, or until the bottom is light brown. Use a spoon to lift it.
- Flip the crepe and cook the other side for about 30 seconds. Transfer it to a plate.
- Pour, stir, and cook the remaining batter, ensuring each crepe is perfectly cooked the second time.
- Heat butter in a large skillet over high heat until completely melted and bubbling.
- Pour orange juice into the skillet and bring it to a boil.
- Add sugar and zests to the boiling mixture. Reduce heat to a simmer and stir until sugar is melted and the mixture slightly reduces, approximately 5 minutes.
- Remove from heat and stir in orange liqueur and salt. Set the mixture aside.
- Fold the crepes into quarters using tongs or a spatula, forming triangles.
- Arrange the folded crepes in a circular pattern in a nonreactive skillet, slightly overlapping.
- Pour ¾ of the warm orange liqueur mixture over the arranged crepes.
- Place the skillet over low heat for about 5 minutes (optional) to warm the crepes.
- Spoon the crepes and sauce onto each plate and top with vanilla ice cream.
Crepe Suzette Sauce
Notes
- For smooth, delicious pancakes, make sure your batter is smooth by whisking or blending it well.
For even more crunch, put the batter in the fridge for at least an hour or all night.
Keep the heat at a medium-high level so the pan doesn’t burn and turns golden brown.
To get an even spread across the bottom, quickly turn the pan as you pour the batter in.
Gordon Ramsay Crepe Suzette Recipe