Sundays are all about livin’ that brunch life. Our favourite morning indulgence? Mouthwatering crepes infused with our almond-scented Alpine Punch tea. But if you ask us, it just isn’t the perfect plate of crepes without the crème de la crème: the toppings! Think fresh fruits with a sweet drizzle of maple syrup or whipped cream sprinkled with almond slices – the possibilities are endless.
How do you like to top your Alpine Punch crepes? Tell us in the comments below or show us your brunch creations on Instagram or Twitter. Don’t forget to use the hashtag #DTrecipes so we don’t miss out on all the deliciousness!
Alpine Punch Crepes
- 4 Perfect Spoonfuls of Alpine Punch tea
- 2 tbsp hot water
- 1 cup + 2 tbsp milk
- 2 eggs
- 1 cup + 2 tbsp flour
- ⅓ cup sugar
- ¼ tsp kosher salt
- 2 tbsp unsalted butter, melted
- Toppings of your choice
- Makes about 10-12 crepes.
|In a small bowl, combine tea and hot water and let sit for 2 minutes.|
|In the meantime, heat milk in small saucepan on the stove and bring to a slow boil. Take milk off heat and add pre-soaked tea (without straining). Cover and steep for an additional 7 minutes, then strain and chill in the refrigerator for 10 minutes.|
|Combine milk, sugar and eggs in a blender and blend until smooth and frothy. Add flour and salt and blend just to combine. Cover and let chill for at least 30 minutes in the refrigerator.|
|Heat a medium non-stick skillet over medium-high heat and brush with melted butter. Ladle in about ¼ cup batter and swirl to coat the bottom of the skillet. Cook for 3-4 minutes and then carefully flip, cooking for an additional 15-20 seconds. Transfer to plate and repeat with the remaining butter and batter.|
|Serve with fresh berries, bananas, maple syrup, honey, whipped cream – whatever floats your boat!|
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