Tag: POTATO

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 TIMES




Preparation Cooking Total
20 minutes 15 minutes 35 minutes

Cost Kitchen Calories
Bass French 547 Kcal

Ingredients





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

Equipment

Method

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

storage

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!

Lasagna roses, you’ll make a great impression! – Gordon Ramsay’s version

baked-pasta-washers


The lasagna roses I am a creative and charming interpretation of the classic Italian dish, lasagna. This aesthetic variation not only adds a visually appealing touch to the presentation, but also offers a delicious way to enjoy a traditional dish in one elegant and inviting shape.

The preparation of the lasagna roses begins with the classic lasagna pasta, which is cut into wide strips and cooked al dente. The stripes then come stuffed with a tasty filling of béchamel, ragù and grated parmesan.

Once stuffed, the pasta strips are roll up carefully to create small “rose“. These are placed on a baking tray, where they can be placed on a bed of tomato sauce or bechamel and then baked au gratin. During cooking, the lasagna roses become compact, mixing the flavors of the filling with the pasta.

The beauty of this presentation lies inI wait visually captivating of roses as they emerge from the oven. The thin layers of dough are wrapped around the filling with a crispy browning on the surface.

Not only lasagna roses satisfy the palate with their rich and satisfying flavor, but they also represent a versatile option to adapt to different tastes And dietary needs.

They can decline into vegetarian versionswith a filling of vegetables, cheeses and bechamel, or in more traditional versions with meat, fish or ham.

They are ideal for Special occasions as elegant dinners, festive lunches or to surprise guests with an artistic and inviting dish.

Let’s see the recipe together!

baked-pasta-washers
baked-pasta-washers

To ensure you don’t miss any recipes, “like” the our Facebook page

and follow us on ours Instagram profile.

Back to HOME PAGE



Potato roll, the perfect and super quick dinner saver – Gordon Ramsay’s version

Potato roll, the perfect and super quick dinner saver


If I say “roll” do you think of the sweet one? I don’t blame you but, believe me, even in the savory version it’s delicious! So today we prepare the potato roll, the perfect dinner saver that you prepare while you undress, put on your pajamas and choose what to watch on TV. For this recipe, in fact, you don’t have to boil the potatoes, you can customize the filling as you like and in just over half an hour it’s ready on the table!

How to make a potato roll

When I say that the potato roll is the perfect dinner saver, I’m not joking! And I know that when you think of potatoes you think of all the time it takes to blanch them, let them cool and then use them in the preparation. But this is not the case! My potato roll is prepared in 30 minutesyou use raw potatoes and fill it with what the fridge has to offer!

And then, I’m sure everyone at home likes it… children, adults, elderly people, rebellious teenagers included! Its delicate and tasty taste at the same time and its softness would conquer anyone! Since the potato roll recipe is very simple, I want to give you some original ideas for the filling:

  • Emmental and speck: this is my version and if you like the smoky flavor of speck you will go crazy!
  • Sautéed radicchio and gorgonzola: a pleasure! The bitterness of radicchio goes well with gorgonzola. All you need to do is finely cut a head of radicchio, cook it in a pan with oil, garlic and salt and in a few minutes it will be ready to use inside the potato roll. A few flakes of gorgonzola and you’re done!
  • Rocket, brie and walnuts: this filling is no joke either! Perfect if you have vegetarian guests (but the one above is fine too), quick and super good.

Admit it, with this potato roll I made dinner tonight or any evening when you’ll arrive home late but want something easy and delicious!

More recipes to try

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close