Bistro Crepes Suzette

25 4
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Make It

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  • Grate peel from orange; section orange.
  • 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.
  • Heat remaining marmalade and liqueur in saucepan on low heat. Stir in orange sections. Pour sauce over crepes. Serve immediately.

Try Our Basic Crepes Recipe

Log onto Kraft Canada and make your own fresh crepes.

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.


  • 4

Nutritional Information

Serving Size 4
Calories 369
% Daily Value
Total fat 15.8g
Sodium 294mg
Carbohydrate 43.6g
Dietary fibre 2g
Protein 13.6g
Vitamin A 7 %DV
Vitamin C 45 %DV
Calcium 11 %DV
Iron 7 %DV

* 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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