Gordon Ramsay Crêpe Suzette Recipe

This Gordon Ramsay Crêpe Suzette is a classic and elegant recipe, featuring whisper-thin crêpes in a rich, buttery orange sauce. It’s a show-stopping dessert, ready in about 40 minutes.

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Gordon Ramsay Crêpe Suzette Ingredients

For the Crêpes:

2 large eggs
95g (approx. ¾ cup) all-purpose flour
120ml (approx. ½ cup) whole milk
½ teaspoon granulated sugar
⅛ teaspoon kosher salt
80ml (approx. ⅓ cup) cold water
15g (1 tbsp) canola oil
15g (1 tbsp) unsalted butter, melted (plus extra for the skillet)

For the Orange-Butter Sauce:

115g (½ cup) unsalted butter, softened
80g (approx. ⅓ cup + 1 tbsp) granulated sugar, divided
½ tablespoon finely grated orange zest
80ml (approx. ⅓ cup) fresh orange juice (from about 2 oranges)
45ml (3 tbsp) orange liqueur (like Grand Marnier or Cointreau)
15ml (1 tbsp) Cognac

How To Make Gordon Ramsay Crêpe Suzette

Make the Crêpe Batter: In a medium bowl, whisk together the eggs, flour, milk, sugar, and salt until you have a smooth batter with no lumps. Whisk in the cold water, canola oil, and melted butter.
Cook the Crêpes: Lightly butter a nonstick skillet over medium heat. Pour about 3 tablespoons of batter into the center of the pan and immediately swirl the pan to create a thin, even circle. Cook for about 1-2 minutes, until the edges are lightly browned and lift easily. Flip and cook for another 10–15 seconds. Slide the crêpe onto a plate and repeat with the remaining batter, stacking the crêpes.
Create the Orange-Butter Sauce: In a large skillet, melt the softened butter with half of the sugar and the orange zest over medium heat. Gradually whisk in the fresh orange juice and cook until the sauce is smooth and bubbly.
Coat the Crêpes: One at a time, dip each crêpe into the warm orange sauce, ensuring it’s fully coated. Fold the crêpe in half, then in half again to form a triangle. Move the folded crêpe to the side of the skillet. Repeat with the remaining crêpes, arranging them in the pan.
Flambé the Crêpes: Sprinkle the remaining sugar over the folded crêpes in the skillet. In a small, separate saucepan, gently warm the Grand Marnier and Cognac (do not boil). Carefully pour the warm liqueurs over the crêpes.
Ignite and Serve: Very carefully, ignite the alcohol in the pan with a long match or lighter. Stand back as it will flame up. As the flame burns, use a large spoon to baste the crêpes with the fiery sauce. Once the flame has died out, serve the crêpes immediately.

Recipe Tips

How to get perfect, thin crêpes? A non-stick pan is essential for easy flipping. Keep the batter thin and pour just enough to create a whisper-thin layer. If the batter thickens as it sits, whisk in another tablespoon of water.
Why cook on medium heat? Cooking the crêpes on medium heat allows them to get a beautiful golden color without burning, keeping them delicate and tender.
How do I flambé safely? Gently warming the alcohol first helps it ignite more easily and safely. Always pour the alcohol in before you ignite it, and use a long match or lighter to keep your hands away from the initial flame.
What if I don’t want to flambé? You can still make a delicious version without igniting the alcohol. Simply add the liqueurs to the pan and let the sauce simmer for a minute or two to cook off some of the alcohol before serving.

What To Serve With Crêpe Suzette

This classic French dessert is a showstopper all on its own, but it’s also wonderful with:

A scoop of high-quality vanilla bean ice cream
A dollop of crème fraîche to cut the sweetness
A simple cup of black coffee or espresso

How To Store Crêpe Suzette

Best Served Fresh: Crêpe Suzette is a dish that is meant to be made and served immediately for the best texture and experience.
Make Ahead: You can make the crêpes themselves up to 2 days in advance. Stack them with sheets of parchment paper in between, wrap them tightly, and store them in the refrigerator. You can also make the orange-butter sauce ahead of time. Reheat the sauce gently and assemble the dish just before serving.

Crêpe Suzette Nutrition Facts

Calories: 290kcal
Protein: 5g
Fat: 18g
Carbohydrates: 25g
Sugar: 15g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What can I use instead of orange liqueur and Cognac?

For a non-alcoholic version, you can substitute the liqueurs with an equal amount of fresh orange juice and a splash of orange extract for a more intense flavor. The taste will be different from the classic, but still delicious.

Why did my crêpes tear?

This can happen if the pan isn’t hot enough, if you try to flip them too early, or if the batter is too thick. Ensure the pan is properly heated and the edges of the crêpe look dry and are lifting before you attempt to flip.

Can I use a regular pan instead of non-stick?

It’s highly recommended to use a non-stick pan or a well-seasoned crêpe pan. The thin batter is prone to sticking, and a non-stick surface makes the process much easier and more reliable.

Try More Recipes:

Gordon Ramsay Chocolate Mousse Recipe
Gordon Ramsay Creme Brulee Recipe