Breakfast Crêpe Suzette filled with honey cream cheese

Crepe suzette

Crepe suzette

Let’s have crêpes this weekend, for Mothers day!

No, not the boozy kind. C’mon, it’s for breakfast.

No, instead I have made a really delicious Orange syrup to pour over the crêpes. No flambee-ing involved either. Last thing you need in the morning is to scorch your eyebrows…

These crêpes really are the business, it will set the mood for the entire weekend and they’re filled with whipped honey cream cheese, YES whipped honey cream cheese and Orange syrup. What a feast! Then you add some orange segments or  your favourite fruit and you’re in breakfast dreamland.

Serve these for mother’s day and I promise mom is going to be very happy, she deserves something special.

 

Serves: 4


INGREDIENTS:

for the crêpes

FOR THE ORANGE SYRUP

FOR THE HONEY CREAM CHEESE:

  • 3/4 Cup cream cheese at room tempered 
  • 1/4 cup honey
  • 1/8 tsp. Orange blossom extract (optional)

Extra for serving: 

  • 2 oranges, peeled and sectioned, skin removed

 

Crepe suzette

Crepe suzette


Directions:

Crêpes:

Whisk together the flour and salt in a medium bowl. In an other bowl whisk the eggs, milk and vanilla. Add to the flour slowly and whisk until combined, add the melted butter and mix. If the mixture is too thick, add a little more milk until a thin consistency is achieved. Cover and refrigerate  for 30 minutes.

Heat an 8-inch  skillet over medium heat for about 1 minute. Add butter to the pan and swirl it around so the butter covers the entire surface. Ladle some batter onto the middle of the pan and immediately start swirling the pan to distribute the batter over the surface. Cook for  60 seconds or until lightly golden brown. Add a little butter to the uncooked side and flip over and cook the other side for 30-60 seconds. Remove to a plate and repeat with the remaining batter.

You may keep the crepes warm on a plate set on a pan with simmering water or covered with foil in a low-warm oven

Sauce:

In a sauce pan over high heat, bring the orange juice to a boil with the sugar,  reduce the heat to a simmer, add the cornstarch slurry and cook until the mixture has thickened, about 5-10 minutes. Remove from heat and set aside.

HONEY CREAM CHEESE:

Place the cream cheese in a bowl together with the honey and whip for a few minutes until fluffy and creamy. Add orange blossom extract if desired.

TO SERVE:

Place a crepe on a warm plate. Spoon some cream cheese down the middle and roll the crêpe into a cylinder.  Top with syrup and fruit and serve immediately. Serve 2 crêpes per person.

Enjoy!

Myra XO

Crepe suzette

Crepe suzette

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ☺

4 thoughts on “Breakfast Crêpe Suzette filled with honey cream cheese

I would love to hear from you...