Gordon Ramsay Crepe Suzette Recipe

This delicious Crêpe Suzette recipe is a quick and easy treat, perfect for impressing guests or enjoying a special breakfast. Made with simple ingredients like eggs, flour, and orange zest, it’s full of rich, citrusy flavors. Flambéed with Grand Marnier and Cognac, this dish is a showstopper with a warm, buttery sauce!

Ingredients Needed:

Crêpes:

• 2 large eggs
• 95g all-purpose flour
• 120ml whole milk
• 1/2 teaspoon granulated sugar
• 1/8 teaspoon kosher salt
• 80ml cold water
• 15g canola oil
• 15g unsalted butter, melted, plus more for skillet

Orange-Butter Sauce:

• 115g unsalted butter, softened
• 80g granulated sugar, divided
• 1/2 tablespoon finely grated orange zest
• 80ml fresh orange juice (from about 2 medium oranges)
• 45ml orange liqueur (such as Grand Marnier or Cointreau)
• 15ml Cognac

How To Make Crepe Suzette Recipe?

1. Make the crêpes: Whisk eggs, flour, milk, sugar, and salt until smooth. Add water, oil, and melted butter, and whisk again.
2. Cook the crêpes: Heat a nonstick skillet with butter. Pour 3 tablespoons of batter into the pan, spreading it evenly. Cook until the edges brown, then flip and cook for 10-15 more seconds. Repeat with the rest of the batter.
3. Make the sauce: Blend butter, sugar, and orange zest in a food processor. Gradually add orange juice and mix. Pour into a skillet and cook over medium heat until bubbly and thick.
4. Coat the crêpes: Dip each crêpe in the sauce, fold it, and place it on a baking sheet. Repeat with all crêpes.
5. Flambé and serve: Put the crêpes back in the skillet. Sprinkle with sugar. Add Grand Marnier and Cognac, then carefully light the sauce on fire. Spoon the sauce over the crêpes and serve.

Recipe Tips:

• Use a non-stick pan: This ensures the crêpes won’t stick and makes flipping them easier.
• Keep the batter thin: Make sure the batter is smooth and thin enough for a delicate crêpe texture.
• Cook on medium heat: Cooking over medium heat gives a nice golden brown finish without burning.
• Let crêpes cool slightly: After cooking, let them cool a bit before folding to avoid melting the sauce.
• Flambé carefully: When igniting the alcohol, use a long-handled lighter and keep safety in mind.

How To Store Leftovers?

• Refrigerate: Let the Crêpe Suzette cool before storing it in an airtight container in the fridge for up to 2 days.
• Freeze: To freeze, place parchment paper between each crêpe and store in a freezer bag or container for up to 1 month.

Nutrition Facts:

• Calories: 290 kcal
• Total Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 45mg
• Sodium: 250mg
• Potassium: 99mg
• Total Carbohydrate: 35g
• Dietary Fiber: 1g
• Sugars: 18g
• Protein: 5g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Banana Tarte Tatin Recipe
• Gordon Ramsay Molten Lava Cake Recipe
• Gordon Ramsay Chocolate Cake Swiss Recipe