Gluten-Free French Brunch: Mouthwatering Crêpes Suzette & Quiche Lorraine Duo

Allergens

Contains no common allergens unless specified.

Ingredients

• pes Suzette:
• 4 gluten
• pes
• 1 cup orange juice
• 1/2 cup granulated sugar
• 4 tablespoons unsalted butter
• 1 teaspoon orange zest
• 1/2 cup Grand Marnier or Cognac
• Powdered sugar, for dusting Quiche Lorraine:
• 1 gluten
• free pie crust
• 4 large eggs
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded Gruyère cheese
• 1 cup diced bacon, cooked and crispy

Instructions

Chef’s Insight

The contrast of textures and flavors in this French brunch is unparalleled. The richness of the Quiche Lorraine complements the delicate sweetness of the Crêpes Suzette perfectly.

Notes

For a gluten-free pie crust, consider using almond flour or a store-bought alternative.