Decadent French Breakfast: Crêpes Suzette, Ratatouille Stuffed Bell Peppers & Baguette Toast

Allergens

Gluten, Eggs, Dairy, Wheat

Ingredients

• 2 cups all
• purpose flour
• 1/4 teaspoon salt
• 3 large eggs
• 2 cups milk
• 2 tablespoons unsalted butter, melted
• 1 cup sugar
• 8 bell peppers (assorted colors)
• 1 small eggplant, diced
• 1 medium zucchini, diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 baguette

Instructions

2. In a separate pan, sauté onion, garlic, eggplant, and zucchini in olive oil over medium heat until softened. Season with salt and pepper. Set aside.
3. Stuff each bell pepper with the sautéed vegetable mixture, filling completely. Place stuffed peppers on a baking sheet and bake at 350°F for 25 30 minutes or until tender.
4. Slice the baguette into 1 inch thick slices and toast to desired doneness.

Chef’s Insight

The combination of crêpes Suzette, ratatouille stuffed bell peppers, and baguette toast creates a delightful balance of flavors and textures. The tangy citrus and sweet liqueur complement the earthy vegetable medley and crunchy bread.

Notes

This dish can be prepared in advance, making it perfect for entertaining guests or hosting brunches.