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Bistro Crepes Suzette
Bistro Crepes Suzette

Bistro Crepes Suzette

2 Review(s)
Cook Minutes 25 Min
Prep : 20 Min Cook: 5 Min
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 orange
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1/3 cup Kraft Pure Orange Marmalade , divided
1/4 tsp. almond extract
8 prepared crêpes (use your favorite recipe or store bought)
1 Tbsp. orange liqueur or orange juice
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Step 1
Grate peel from orange; section orange.
Step 2
Mix cream cheese, 2 Tbsp. of the marmalade, orange peel and almond extract until well blended. Spread 1/2 Tbsp. of the cream cheese mixture on half of each crepe. Fold crepes into quarters. Arrange on platter or individual serving plates.
Step 3
Heat remaining marmalade and liqueur in saucepan on low heat. Stir in orange sections. Pour sauce over crepes. Serve immediately.
Kraft Kitchen Tips!
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Try Our Basic Crepes Recipe
Log onto Kraft Canada and make your own fresh crepes.
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Sectioning Oranges
Slice off the rind and white pith following closely the outline of the fruit. Slip the blade between membrane and a section and slice to centre, separating one side of section. Slide and turn blade from the centre along membrane ro free the section. Work over a bowl to catch the juice.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
370
Calories From Fat
0
% Daily Value
Total fat 16 g
25 %
Saturated fat 5 g
25 %
Cholesterol 50 mg
Sodium 290 mg
12 %
Total carbohydrate 44 g
15 %
Dietary fibre 2 g
8 %
Sugars 0 g
Protein 14 g
Vitamin A
8 %
Vitamin C
45 %
Calcium
10 %
Iron
8 %
Servings
Makes 4 servings, 2 crepes each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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