Crêpes Suzette Inspired Brunch
with Orange Syrup and Fresh Fruit Salad
If you've never had the pleasure of trying this quintessential french bistro breakfast now's your chance to make it in the comfort of your own home! Soft, paper-thin crêpes are smothered in a luscious buttery orange syrup and paired with a fresh fruit salad for a complete brunch.
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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Orange
1.5 cup
All-Purpose Flour
(Contains: Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
2 unit(s)
Egg
(Contains: Egg)
½ cup
White Sugar
(May contain traces of: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
237 mL
Milk
(Contains: Milk)
¼ cup
Icing Sugar
(May contain traces of: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Gala Apple
170 g
Red Grapes
1 unit(s)
Clementine
Not included in your delivery
4 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 off easily, 1-2 min. Flip crêpe with a spatula, then continue to cook for another 30 sec-1 min.
- Transfer crêpe to a plate, then 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 powdered sugar over top of crêpes.
- Serve fruit salad on the side.
