Plateau de brunch crêpes et bacon
avec sauce au chocolat, orange et crème- Lait
- Blé
- Pacanes
- Soya
- Oeuf
- Orge
- Oeuf
- Soya
- Noix
- Peut contenir des traces d’allergènes
- Lait
- Sésame
- Arachides
- Sulfites
- Gluten
- Moutarde
- Poisson
- Crustacés
- Blé
Ingrédients: Mélange à pâtisserie pour petit-déjeuner (lait, blé) (farine blanchie enrichie, sucres (sucre, dextrose), agent levant (bicarbonate de soude, phosphate d'aluminium sodique, phosphate monocalcique), sel, amidon de maïs modifié, huile de soja, babeurre en poudre) • Orange • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Bacon (porc, eau, sel, sucre, phosphates de sodium, érythorbate de sodium, nitrite de sodium, épices, fumée) • Sirop d'érable • Œuf de catégorie A • Pépites de chocolat mi-amer (soya) (sucre, chocolat non sucré, beurre de cacao, lécithine de soya, extrait naturel de vanille) • Pacanes.
Ingrédients
300 g
Mélange à pâte tout usage
(Contient : Lait, Blé Peut contenir : Orge, Oeuf, Soya, Noix)
6 cs
Sirop d'érable
200 g
Tranches de bacon
2 pièce(s)
Orange
28 g
Pacanes
(Contient : Pacanes Peut contenir : Oeuf, Soya, Noix, Lait, Sésame, Arachides, Sulfites, Gluten, Moutarde)
¼ tasse(s)
Pépites de chocolat mi-amer
(Contient : Soya Peut contenir : Oeuf, Noix, Lait, Sésame, Arachides, Sulfites, Moutarde, Poisson, Crustacés, Blé)
237 ml
Crème
(Contient : Lait)
1 pièce(s)
Œuf
(Contient : Oeuf)
Non inclus dans la livraison
2 cs
Beurre*
(Contient : Lait)
0.13 cc
Sel*
Valeurs nutritionnelles
Matériel
Instructions
- Before starting, preheat the oven to 425F.
- Grease a rimmed unlined baking sheet with 1 tbsp butter.
- To a large bowl, whisk 2 cups water, 2 tbsp maple syrup, 1 tbsp oil and egg. Add Breakfast Baking Mix, then whisk to combine.
- Scrape pancake batter into prepared baking sheet, then spread into an even layer. Bake in the middle of the oven for 16-20 min until golden.
- Meanwhile, arrange bacon on a parchment-lined baking sheet. Roast bacon in the bottom of the oven for 12-15 min, until crisp and cooked through.**
- Meanwhile, heat a small non-stick pan over medium heat.
- When the pan is hot, add pecans. Toast, stirring often, until light golden-brown, 3-4 min. (TIP: Keep your eye on pecans so they don't burn!)
- Transfer pecans to a small serving bowl. Set aside.
- Cut a piece off the top and bottom ends of orange. Place a flat end on a cutting board, then cut the peel away from top to bottom, turning orange as you go. When peeled completely, place orange on its side and cut into 1/2-inch rounds. Repeat with remaining orange.
- Carefully wipe the pan clean.
- Add 1/4 cup cream and a pinch of salt to the same pan over medium heat. Cook stirring constantly until cream comes to a simmer, 1-3 min.
- Add chocolate chips to a medium bowl, then immediately pour hot cream over chocolate chips. Gently stir until chocolate is completely melted and smooth. Transfer to a small bowl.
- Add remaining cream and 1 tbsp maple syrup to another large bowl. Beat using an electric hand mixer or whisk until stiff peaks form, 2-3 min.
- Transfer bacon to a paper-towel lined plate.
- Spread 1 tbsp butter over pancakes, then using a spatula cut into 16 equal pieces.
- Place pecans on one corner of a large platter or board.
- Transfer whipped cream to a medium bowl and place on the opposite corner.
- Arrange pancakes and chocolate sauce alongside whipped cream.
- Place remaining maple syrup in another small bowl in the centre of the board, then pile crispy bacon alongside.
- Fill in remaining gaps on the board with orange slices.
