INGREDIENTS

4 croissants

4 eggs

½ cup of 3.25% milk

2 tablespoons of sugar

1 teaspoon of vanilla extract

1 teaspoon of ground cinnamon

½ teaspoon of ground nutmeg

½ teaspoon of ground cloves

1 orange, zest and juice

475 g of ricotta

1 ¼ cup of maple syrup

Strawberries, to taste

Raspberries, to taste

Salted butter, for cooking

INSTRUCTIONS

  • In a small bowl, mix spices and set aside.
  • In a large bowl, whisk together eggs, milk, sugar, vanilla and half the spice mix.
  • Slice croissants in half, lengthwise. Dip croissant halves in egg batter fully coating either half.
  • Melt a knob of butter in a skillet and evenly cook both sides of the croissant halves until golden brown.
  • In a bowl, mix ricotta with ¼ cup of maple syrup, orange zest, a few drops of orange juice to taste, and the remaining spice mix.
  • In a small saucepan, heat the remaining maple syrup (1 cup).
  • In a separate bowl, mix fruit with half the heated syrup. Add a few drops of orange juice to taste.
  • To serve, garnish each croissant half with orange ricotta then add fruits with syrup and top with the other croissant half. Drizzle a small amount of heated maple syrup. Enjoy!

INSTRUCTIONS

  • In a small bowl, mix spices and set aside.
  • In a large bowl, whisk together eggs, milk, sugar, vanilla and half the spice mix.
  • Slice croissants in half, lengthwise. Dip croissant halves in egg batter fully coating either half.
  • Melt a knob of butter in a skillet and evenly cook both sides of the croissant halves until golden brown.
  • In a bowl, mix ricotta with ¼ cup of maple syrup, orange zest, a few drops of orange juice to taste, and the remaining spice mix.
  • In a small saucepan, heat the remaining maple syrup (1 cup).
  • In a separate bowl, mix fruit with half the heated syrup. Add a few drops of orange juice to taste.
  • To serve, garnish each croissant half with orange ricotta then add fruits with syrup and top with the other croissant half. Drizzle a small amount of heated maple syrup. Enjoy!

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