Coconut Crepes Suzette
By Teresa Cutter
What's great about it
My first experience making Crepes Suzette was when I was working as an apprentice chef in a French-inspired fine dining restaurant. It was a purely delicious and indulgent, retro style dessert that was made in front of the diner in spectacular fashion that also included the flambé of the sauce with a little orange liqueur. These days I love making crepes using coconut flour, it takes them to the next level. They are light, moist and very moorish.
4 organic eggs
1/2 cup coconut milk
1/4 cup coconut flour
1 tablespoon arrowroot
Pinch sea salt
Suzette Orange Sauce
Juice from 2 oranges
Zest from 1 orange
1 teaspoon vanilla extract or paste
Segments from 2 oranges
2 tablespoons organic maple syrup or 1 tablespoon honey
1 tablespoon grass-fed butter
- Combine 4 eggs, coconut milk, coconut flour, arrowroot and sea salt into a bowl.
- Whisk until smooth and combined.
- Rest for 5 minutes to allow the coconut flour to absorb into the milk.
- Mix the crepe batter - it should be a lovely creamy batter. You can add a touch more coconut milk if necessary.
- Heat a 20 cm crepe pan or quality fry pan over a medium - high heat.
- Add a little oil (olive, coconut or macadamia).
- Add 3 - 4 tablespoons (1/4 cup) of crepe mixture into the pan, tilting the pan around all sides so that the batter coats the base of the pan evenly.
- Cook for 1 - 2 minutes until golden, then flip over. I often use my fingers for this as crepes are very delicate. You can also just flip the crepe over by tossing the pan.
- Cook the other side of the crepe for only a few seconds then place onto a serving plate.
- Repeat the process until the batter is used up and you have a pile of delicious crepes.
To make the sauce:
- Combine orange juice, orange zest, vanilla and maple syrup into a pan.
- Simmer for a few minutes or until the sauce thickens slightly.
- Add the orange segments and monter au beurre the butter until the sauce is delicious, glossy and coats the back of your spoon. Monter au beurre means to simply emulsify with butter in French terminology and it takes this suzette sauce to another level of deliciousness. If you don't want to use butter, you can omit this step or use a little coconut butter.
- Place warm crepes onto serving plates and drizzle lightly with orange sauce.
Notes and Inspiration
Serve alone or with a drizzle of coconut cream, cashew cream or yoghurt.
Spread with a little almond or cashew butter and top with ripe banana.
These crepes are wonderful and can be topped with a variety of toppings.
Try them for breakfast with fresh pineapple and a little honey.