Brunch à la crêpe Suzette
4 portions | avec sirop d'orange et salade de fruits frais- Blé
- Oeuf
- Lait
- Peut contenir des traces d’allergènes
- Crustacés
- Oeuf
- Poisson
- Gluten
- Lait
- Moutarde
- Noix
- Arachides
- Sésame
- Soya
- Sulfites
- Blé
Si vous n'avez jamais eu le plaisir de goûter à ce déjeuner classique des bistrots français, voici l'occasion de le préparer dans le confort de votre maison! Des crêpes moelleuses et fines comme du papier sont nappées d'un succulent sirop d'orange et accompagnées d'une salade de fruits frais pour un régal sucré et acidulé. Ingrédients : Lait 2 % (lait partiellement écrémé, palmitate de vitamine A, vitamine D3) (lait) • Farine tout usage (blé) • Raisins • Pomme Gala • Oranges • Œuf de catégorie A • Sucre blanc • Clémentine • Sucre à glacer (sucre, amidon de maïs).
Ingrédients
1 pièce(s)
Orange
¾ tasse(s)
Farine tout usage
(Contient: Blé Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)
2 pièce(s)
Œuf
(Contient: Oeuf)
½ tasse(s)
Sucre blanc
(Peut contenir : Crustacés, Oeuf, Poisson, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé)
237 ml
Lait
(Contient: Lait)
¼ tasse(s)
Sucre à glacer
1 pièce(s)
Pomme Gala
170 g
Raisins rouges
1 pièce(s)
Clémentine
Pas inclus dans votre livraison
6 cs
Beurre*
(Contient: Lait)
0.13 cc
Sel*
1 cs
Huile*
Ustensiles
Instructions
- 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.
