Breakfast Crepes With Orange And Passionfruit Compote

'Crepes with orange and passionfruit compote served with a vanilla-laced creme fraiche and crunchy toasted hazelnuts are a special way to start the weekend,' says Katie Quinn Davies.

The ingredient of Breakfast Crepes With Orange And Passionfruit Compote

• 6 oranges peeled white pith removed segmented any juices reserved
• 8 passionfruit halved
• 1 3 cup 80ml light agave syrup see notes or maple syrup
• 1 cup 150g plain flour sifted
• 2 eggs
• 300ml milk
• 50g butter melted
• 250g creme fraiche or sour cream
• 1 tsp vanilla extract
• 100g hazelnuts roasted crushed

The Instruction of breakfast crepes with orange and passionfruit compote

• to make the compote place orange segments and juice in a saucepan scoop passionfruit pulp into a sieve set over the pan and press to extract juice discard seeds add 2 tablespoons agave syrup to the pan and bring to a simmer over medium heat using a slotted spoon transfer orange segments to a bowl bring liquid to the boil then simmer over medium high heat for 5 minutes or until reduced by half pour over the orange and set aside to cool
• to make the crepes combine flour and a pinch of salt in a large bowl make a well in the centre add the eggs then gradually add the milk whisking until smooth u2013 the consistency should be similar to very runny cream add more milk if necessary alternatively whiz in a food processor pour batter into a jug cover and stand at room temperature for 20 minutes
• preheat oven to 150u00b0c place a 16cm crepe pan over medium heat and brush with a little melted butter pour in enough batter to almost coat the bottom of the pan then swirl pan to completely coat cook for 1 minute then flip and cook for a further 30 seconds or until golden transfer to a plate and keep warm in the oven repeat with remaining butter and batter to make 12 crepes
• place creme fraiche vanilla and remaining 2 tablespoons agave syrup in a bowl and stir to combine
• place a dollop of creme fraiche and 3 orange segments on one quarter of each crepe fold crepe in half to cover filling then in half again to form a parcel repeat with remaining crepes and filling divide crepes among plates and top with remaining creme fraiche and compote scatter with hazelnuts then serve

Nutritions of Breakfast Crepes With Orange And Passionfruit Compote

fatContent: 560 933 calories
saturatedFatContent: 28 8 grams fat

carbohydrateContent: 11 6 grams saturated fat
sugarContent: 68 7 grams carbohydrates
fibreContent: 23 3 grams sugar
proteinContent: n a
cholesterolContent: 12 3 grams protein
sodiumContent: 95 milligrams cholesterol

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