Step 1
In a large bowl, whisk together the flour, the Redpath® Icing Sugar, and salt until well combined. Add in the remaining ingredients (milk, water, eggs, melted butter, and vanilla extract).
Step 2
Using a handheld blender, starting on low speed to prevent sprays, blend until the ingredients are just incorporated. Increase speed to high and process until the batter is completely smooth. If using a blender, place all ingredients into the pitcher of the blender and process until smooth.
Step 3
Cover and refrigerate for at least 30 minutes (or overnight) to allow bubbles to subside and for the flour in the batter to hydrate. The batter will be quite thin.
Step 1
In a medium bowl, combine the diced pears and diced strawberries. Sprinkle fruit with the lime juice and toss to evenly coat.
Step 2
Sprinkle in the Redpath® Golden Yellow Sugar, fresh basil, lime zest, salt, and pepper. Stir to thoroughly combine. Cover and refrigerate for at least 10 minutes or until ready to serve.
Step 3
When ready to serve, spoon fruit salsa down the centre of the crepe and roll or fold crepe over the salsa, or spoon the fruit salsa over folded crepes.
Step 1
In a small bowl, combine the Redpath® Golden Yellow Sugar with the orange zest. Rub the orange zest into the sugar, until fragrant.
Step 2
Add the brown sugar mixture, orange juice, cubed butter, and salt into a heavy-bottomed saucepan or skillet. Place over medium-high heat and cook until sauce begins to caramelize, about 5 minutes. The syrup will darken slightly, and the sauce will thicken and become glossy. Remove saucepan from heat.
Step 3
Pour in the orange liqueur and carefully ignite (optional) with a long match. Alternatively, add the orange liqueur to the pan, and place back onto the heat to simmer; 2 minutes.
Step 4
Turn off heat and stir in the orange segments. Cover and keep warm until ready to serve.
Step 5
When ready to serve, fold crepes into quarters and dip into the orange sauce. Arrange on a plate and spoon a small amount of the warm sauce and orange segments over the crepes.
Step 1
In a small bowl, whisk together the Redpath® Golden Yellow Sugar and Redpath® Icing Sugar until no lumps remain.
Step 2
In the chilled bowl of a stand mixer fitted with the whisk attachment (chilled), combine the heavy cream and sour cream. Whip on medium until mixture begins to thicken.
Step 3
Add in the brown sugar mixture and vanilla extract. Whip on medium to medium-high speed until stiff peaks begin to form; do not over whip or the whipped cream will be grainy and turn into butter. Cover and refrigerate.
Step 4
When ready to serve, dollop the brown sugar whipped sour cream onto a crepe and either roll or fold crepe over the whipped cream. Or place a dollop of the brown sugar whipped sour cream onto already filled crepes. Best served immediately but can be refrigerated for a few hours.
Step 1
Line a baking sheet or large platter with parchment paper. Have ready squares or sheets of parchment or wax paper to place in between the cooked crepes.
Step 2
Lightly grease a nonstick crepe pan or other pan with melted butter using a heat-resistant pastry brush and place onto medium-high heat.
Step 3
Gently stir the batter before using. Pour about ⅓ cup (83 ml) of batter onto the pan while tilting and swivelling the pan to evenly coat the surface. Cook for 1 to 1½ minutes or until the edges of the crepe begin to lightly crisp.
Step 4
Using the tip of a rubber spatula or a small offset spatula (or a wooden crepe spatula), carefully lift up one of the edges of the crepe. With the spatula (or your fingers), flip the crepe over and cook for an additional 10 to 15 seconds.
Step 5
Carefully slide the cooked crepe onto the lined baking sheet or platter. Cover with parchment or wax paper and a kitchen towel to keep crepes warm. Repeat the process with the remaining crepe batter, lightly greasing the pan after every third or fourth crepe.
Serve warm with desired toppings.
*Ensure ingredients for the crepe batter and the beurre Suzette are at room temperature before proceeding with the recipes.
*Batter can be made the night before for easy preparation the next day.
*If you have two nonstick pans or crepe pans, use both to save time.
*Make the fillings/toppings while the crepe batter is resting in the fridge.
*Zest citrus fruits before juicing or segmenting.
*Lemon or orange juice/zest can be substituted for the lime juice/zest in the fruit salsa.
*Do not pour alcohol straight from the bottle into the pan, especially if using a gas stove. Always measure out the amount needed into a measuring cup or glass.
*The liqueur can be omitted from the recipe for those serving children or for those who do not consume alcohol. Add an additional teaspoon (2 grams) of orange zest for a boost of orange flavour.
*When whipping the cream, use heavy cream and sour cream straight from the fridge. Chill the bowl and whisk attachment(s) at least 15 minutes before whisking.
*For stronger caramel notes, use Redpath® Dark Brown Sugar in place of the Redpath® Golden Yellow Sugar.
