Tag: Poppy

Crepe Suzette (Original Recipe and Tricks!) – Gordon Ramsay’s version

crepe suzette - Recipe by Tavolartegusto

The Crepe suzette it’s a Sweet typical of French kitchen. Crepes based cooked on flambé in the feature suzette sauce with caramelized butterThe Orange juice and its peel and liquor Grand Marnier. A unique goodness from sublime scent and from citrus flavour! Which was born in France at the end of the 19th century For mistake of the chef Henry Charpentier ; that for I err, he spilled some liquor in crepes; that in contact with fire yes they inflamed ! Upon tasting they proved to be very good and so, it served her in the future equally King Edward VII. That even asked the encore! In short, the history teaches us : from the Tarte Tatin served upside down to make up for the mistake! to the Young Apprentice’s Chocolate Ganache, up to Kaiserschmarrn; That from errorsthey can come out of real wonders culinary! So I advise you to get to work and prepare it immediately Crepes Suzette recipe . With all mine Illustrated tricks with step by step photos; you will find all the authentic flavor of this French dessert in every bite like a real Café Parisien!

crepe suzette - Recipe by Tavolartegusto

After trying different versions, the one I’m giving you is Original recipe of Crepe Suzette from my Patisserie manual French enriched by some secrets learned during my courses of pastry. a quick and easy preparationoce and it is precisely on speed that perfect success is based! It is essential to use a kitchen burner torch for flaming. In the procedure you will find all the suggestions! I find them perfect hot and steaming for a breakfast special as an alternative to the classic pancakes, to the super delicious French toast! and beloved Nutella Crepes. The Crepe Suzettes are exceptional even for one snack energy. Or serve as post meal desserti, maybe serve with dollops of whipped cream or a scoop of vanilla ice cream.

Discover also:

le Madeleine (the real French recipe for small tea cakes!)

Crepe suzette recipe


Preparation Cooking Total
20 minutes 15 minutes 35 minutes

Cost Kitchen Calories
Bass French 547 Kcal


Quantity for 4 – 5 pieces

For the Crepe dough:

  • 150 ml of milk
  • 1 egg
  • 65 g of flour
  • Approximately 20g of butter for cooking

For the Suzette Sauce:

  • 80 g of butter
  • juice and peel of 2 oranges
  • juice of half a lemon
  • peel of 1 lemon
  • 120 g of sugar
  • 130 ml of Gran Marnier liqueur



How to make crepes suzette

First of all, prepare the base of the crepes following the procedure found in CREPES.

Then focus on the suzette sauce.

First of all, grate the zest of 3 oranges, taking care to create many thin threads of peel with the zest of half an orange, being careful not to remove the white part, which is the most bitter.

Then squeeze the juice from the oranges and filter it.

Finally, grate the lemon zest, squeeze the lemon juice and filter it through a sieve and add it to the orange juice:

how to make crepe suzette - Recipe by Tavolartegusto

When you have all the ingredients ready, fold the crepes into 4 parts, packing them into segments, as you can see from the photo below.

Finally, in a cast iron or steel pan which is the best for flaming, place the butter together with the sugar and all the grated peels and threads and melt over a low heat, stirring with a wooden spoon. Within 1 minute you will obtain a super fragrant caramelized butter.

At this point, add the citrus juice and cook the sauce over low heat for 2 minutes:

crepe suzette sauce - Recipe by Tavolartegusto

Finally, dip the packaged crepes in the orange sauce, placing them along the pan not against each other, but close to each other, so that they all get flavoured.

Finally, take the stamp and pour in the Grand Marnier liqueur previously heated on the stove.

how to flambé crepe suzette - Recipe by Tavolartegusto

At this point, hold a kitchen torch and flambé, setting the surface of the cracks on fire: the fire will rise, but don’t worry, this is how it should be.

Be careful when flaming: move your torso and face away from the burners and only reach out with your hand towards the pan. Remember that to turn off the flame just cover your pan with a lid. So it’s important to keep the lid handy.

At this point, set the crepes aside and let the sauce thicken on a high heat for 2 minutes, so that it becomes thicker, then place the crepes back in the pan and serve the Crepe suzette beautiful hot!

crepe suzette original recipe - Recipe by Tavolartegusto


I advise you to spoil them immediately because they are at their best when hot. In any case, you can keep them in the fridge for the next day and return them to the heat by heating them with the fragrant sauce.

Also discover my entire collection of desserts to make!

Chocolate salami in the shape of a number – Gordon Ramsay’s version

Prawn bisque can be frozen

The chocolate salami it is a typical dessert of the Italian tradition, loved by adults and children for its intense flavor and its soft and crunchy consistency at the same time. But how can you make a chocolate salami in the shape of a number? And why should we do it? The answer is simple: to give a touch of originality and personalization to our desserts, especially on special occasions such as birthdays, anniversaries or holidays. A chocolate salami in the shape of a number can in fact represent the age of the birthday boy, the year of an anniversary or any other significant number.

Chocolate salami in the shape of a number

To make a chocolate salami in the shape of a number, you will need a basic recipe for chocolate salami and a number-shaped mold. The basic recipe for chocolate salami involves the use of simple and easily available ingredients, such as dark chocolate, butter, sugar, eggs and dry biscuits. You can find a detailed recipe for chocolate salami here.

Once you have prepared the mixture for the chocolate salami, you will have to pour it into the number-shaped mold. Make sure the mold is well buttered and floured, to prevent the chocolate salami from sticking. Pour the mixture into the mold, level it with a spatula and let it rest in the refrigerator for at least a couple of hours, until it has firmed up.

Once the chocolate salami has hardened, you can turn it out and decorate it as you like. For example, you can dust it with icing sugar, to give the effect of “seasoned” salami, or decorate it with melted chocolate, for a more delicious effect.

In short, making a chocolate salami in the shape of a number is not at all complicated, but it requires a little patience and creativity. The final result, however, will be an original and personalized dessert, which will amaze your guests and delight the palate.

Risotto with mushrooms and sweet cheeses, Philippe Léveillé’s creamiest recipe in the world for more than 70 years – Gordon Ramsay’s version

mushroom and cheese risotto

mushroom and cheese risotto

Risotto with mushrooms and sweet cheeses it is a very special dish. It turns 70 but is still incredibly contemporary today. You can try it at Miramonti the Other, a restaurant located in Brescia and whose head chef is Philippe Leveille. But it wasn’t the French who invented the recipe. The cook who holds the credit is Mary Muffolini, which already held a Michelin star. The dish was on the menu when the restaurant opened in 1981, and is still in great demand. But in reality the woman was already cooking it successfully since the early 1950s. An ancient recipe far from the usual culinary conventions.

Risotto with mushrooms and sweet cheeses


  • rice 140 g
  • butter 100 g
  • porcini mushrooms 60 g
  • saffron threads 1 g
  • Collio cheese 40 g
  • Bagolino cheese 30 g
  • local cheese from Valtrompia 40 g
  • vegetable broth
  • White wine
  • salt


The first thing to do to prepare risotto with mushrooms and sweet cheeses is to melt the butter in the pan. Add the rice and toast it for a few minutes. Deglaze with white wine. When the alcoholic part has evaporated you can start risottoadding the vegetable broth little at a time. Stir often to keep it from attacking. In a pan, brown the porcini mushrooms, which you have previously cleaned and cut into slices. Add half of it to the risotto together with the saffron. For every ladle of broth that you pour into the rice, also add a small piece of butter.

When the rice is cooked, turn off the heat and stir with the first two cheeses that you have previously grated: the local Valtrompia cheese and the Bagolino formagella. Season with salt and mix vigorously. Transfer everything into a baking dish. On the surface, cover it with the Collio formagella cut into slices. Cook at 180 degrees in preheated oven for 1 minute. Take out and complete with the other half of the porcini mushrooms. Yours risotto with mushrooms and sweet cheeses it’s ready. Enjoy your meal.

Read also: Risotto with Cannavacciuolo scampi cream, the perfect first course for New Year’s Eve. What does he add to make it super creamy

mushroom and cheese risotto
Philippe Léveillé’s recipe



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