Crêpes Suzette-Inspired Brunch
Serves 2 | with Orange Syrup and Fresh Fruit Salad
If you've never had the pleasure of trying this classic French bistro breakfast, now's your chance to make it in the comfort of your own home! Soft, paper-thin crêpes are smothered in luscious orange syrup and paired with fresh fruit salad for a sweet and tangy treat.
Ingredients: 2% Milk (partly skimmed milk, vitamin A palmitate, vitamin D3) (milk) • All-purpose flour (wheat) • Grapes • Gala apple • Oranges • Grade A egg • White sugar • Clementine • Icing sugar (sugar, corn starch).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Orange
¾ cup
All-Purpose Flour
(Contains Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
2 unit(s)
Egg
(Contains Egg)
½ cup
White Sugar
(May contain Sulphites, Milk, Tree nuts, Wheat, Egg, Soy, Peanuts, Crustaceans, Fish, Mustard, Sesame)
237 mL
Milk
(Contains Milk)
¼ cup
Icing Sugar
1 unit(s)
Gala Apple
170 g
Red Grapes
1 unit(s)
Clementine
Not included in your delivery
6 tbsp
Butter*
(Contains Milk)
0.13 tsp
Salt*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Zest, then juice orange. (NOTE: Save clementine for later use in the fruit salad).
- Melt 2 tbsp butter in a small microwaveable bowl.
- Whisk together 3/4 cup flour, 1 tbsp white sugar and 1/8 tsp salt in a large bowl.
- Whisk in 1/2 cup milk, eggs and melted butter until combined.
- Whisk in 1/2 cup water until smooth. (NOTE: The batter will be very thin.)
- Heat a large non-stick pan over medium. When hot, add 1 tsp butter, then swirl the pan until melted.
- Tilt the pan up on an angle, then scoop 1/3 cup batter into the lower half of the pan. Immediately move the pan in a circular motion to spread the batter until it evenly covers the bottom of the pan. Cook until crêpe begins to brown and the edges start to peel back easily, 1-2 min. Flip crêpe with a spatula, then continue to cook for another 30 sec-1 min. Transfer crêpe to a plate.
- Repeat with 1 tsp butter and 1/3 cup batter until all batter is used. Cover crêpes with foil to keep warm.
- Add orange zest, orange juice and 4 tbsp butter to the same pan over medium-low heat, stirring until butter is melted, 1 min. Add 3 tbsp sugar, then stir until sugar is dissolved and mixture has thickened slightly, 3-4 min.
- Reduce heat to low.
- Fold each crêpe into thirds, then arrange in circular pattern, slightly overlapping, in the pan with the orange syrup.
- Cook until crêpes are warmed through, 2-3 minutes.
- Meanwhile, peel, then separate clementine into segments.
- Core, then cut apple into 1/2-inch pieces.
- Halve grapes.
- Add apple, grapes and clementines to a large bowl, then toss to combine.
- Divide crêpes between plates, then drizzle any remaining orange syrup over top.
- Dust icing sugar over top of crêpes.
- Serve fruit salad on the side.