The Costco Connection - September 2015

BREAKFAST COMPOTE

Delano Farms

2 cups halved Delano Farms green grapes 2 cups sliced strawberries

1 cup melon, cubed

3 peaches or nectarines, cubed 1 pint blueberries

3 tablespoons honey ¼ cup fresh orange juice

1 teaspoon cinnamon

2-3 tablespoons sour cream

Place fruit in a large bowl and toss gently.
Whisk together honey, orange juice and cinnamon in a small bowl;
stir into the fruit mixture. Refrigerate for 30 minutes.
Serve with a dollop of sour cream. Makes 6-8 servings.

GRAPE AND ORANGE BREAKFAST CREPES

Delano Farms

TOPPING

1 tablespoon butter

2 tablespoons sugar

1 tablespoon orange juice (frozen)

½ cup Delano Farms seedless grapes, sliced in half

1 seedless orange, peeled and sectioned ¼ cup granola

CREPES

3 teaspoons butter, divided

1/3 cup whole milk

3 tablespoons flour

1 large egg

2 teaspoons sugar

1/8 teaspoon ground cinnamon

To prepare the crepes, melt 2 teaspoons butter; let cool. In a bowl, whisk together milk, flour, egg, sugar, cinnamon and melted butter. Refrigerate batter for about

20-30 minutes.

Meanwhile, prepare the topping. Melt butter in a heavy skillet over medium heat. Add sugar and orange juice; cool, stirring, until sugar melts. Add grapes and orange sections; heat just until warmed through. Remove from the heat and cover.

To cook the crepes, brush a 10-inch nonstick skillet with a little of the remaining butter. Heat pan over medium-high heat to very warm but not smoking. Lift pan off the heat and pour in ¼ cup batter, tilting all the while to distribute batter evenly. Return skillet to the heat and cook just until the crepe is set and the edges are golden. Turn heat to medium, carefully flip the crepe and cook until the underside is done, about 15-20 seconds more. Transfer crepe to a plate and repeat process with remaining batter (makes 2-3 crepes).