Flat Croissants With Olive Oil Caramel Topping (Edit recipe)

This is the perfect way to serve up extra leftover croissants that are starting to get a little too hard.

5 minutes

10 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	609
Fat:	40 g
Carbohydrates:	71 g
Protein:	5 g
Cholesterol:	30 g
Sodium:	237 mg
Fiber:	0 g
Sugars:	64 g
Calculated per serving.

by The Taste of Montreal

Serves: 2

Ingredients

Flat Croissant

2 Tbsp Unsalted Butter
4 Tbsp Hot Honey (Zoë Olive Oil)
1 bunch Blueberries, (fresh, for granish)
2 Tbsp Powdered Sugar, (for garnish)

Olive Oil Caramel Topping

0.25 cup Spicy Maple Syrup, (make sure it's cold)
0.25 cup Extra Virgin Olive Oil, (I used Zoë Olive Oil)
1 pinch Sea Salt

Shop

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Using a rolling pin, try your best to flatten the croissants, set aside
Melt your butter into a skillet, add your hot honey
Once melted, add in your croissants, followed by a sheet of parchment paper and an additional skillet on top or something that carries weight to flatten the croissant
Cook on each side for about 2 to 3 minutes or until golden brown
While your croissants are cooking, get started on your caramel topping
Add your olive oil, sea salt and cold maple syrup to a bowl; combine
Remove croissants from the skillet and set them on top of a wire rack to cool down a bit
Plate them up with toppings of your choice; I used the olive oil caramel, blueberries and powdered sugar
Enjoy!

Notes

Let croissants cool on a wire rack to ensure they remain crunchy once pan fried. Avoid placing parchment paper on the rack, this will create moisture and make the croissant soggy.