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Coconut Crepes Suzette

Paleo Crepes

I remember first making Crepes Suzette 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 that take them to the next level. They are light, moist  and very moorish.  My orange sauce is light and not too sweet like traditional suzette sauces and the emulsion of a little butter at the very end just makes this sauce velvety and smooth. I made these crepes at the Melbourne Health + Fitness Expo and they were a big hit and I hope you love them too !

What’s great about it:
Coconut flour is a wonderful gluten free flour that is kind to the digestive system. Coconut flour is the fibre from the coconut meat after most of the oil has been extracted to make Virgin Coconut Oil.  Coconut fibre helps to lower cholesterol and stabilise blood sugar levels and is also a good source of protein to help aid recovery and promote a healthy immune system.

Coconut Crepes
4 organic eggs
1/2 cup coconut milk
1/4 cup coconut flour
1 tablespoon arrowroot (see notes)
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

Make the crepes first.
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 just 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.
Serve alone or with a drizzle of coconut cream, cashew cream or yoghurt.
Enjoy.
Serves 6

INSPIRATION:
These crepes are wonderful and can be topped with a variety of toppings.
Try them for breakfast with fresh pineapple and a little honey.
Spread with a little almond or cashew butter and top with ripe banana.

NOTES:
You can also use Kuzu or cornflour in place of arrowroot.

paleo crepes suzette

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14 Responses to “Coconut Crepes Suzette”
  1. Definitely will pass this along to the kiddos in the family. Of course the big people too!

  2. Melanie says:

    Hi Teresa,

    I love your recipes…but why have you stopped putting the nutritional info for each serve down? I found that so helpful, as I’m sure many others did too. Please bring it back!!

    Melanie :)

  3. Angie says:

    What is Arrowroot? and where do you buy it?
    Thanks

    • Ella says:

      You can buy arrowroot flower in Coles in the baking section. It’s gluten free, looks like corn or potato starch and it’s not not expensive.

  4. Jessica says:

    These look delicious, a good alternative to the buckwheat pancakes I make often. I will share this recipe on my Energetic Mama page :)

  5. Linzi says:

    OMGosh……..saw this recipe and thought, I think I will make them for lunch! They were amazing! We all loved them and the kids had to have some chocolate spread on them…..they would make the perfect dessert with the orange and choc together!!!

    <3 L xxx

  6. Keren says:

    Teresa this looks great! Can I use egg replacer for a vegan version? I’ve made vegan pancake successfully without eggs but I never tried it with coconut flour. Will it work you think?

    • I’ve never used egg replacer Keren – why not give this a go and see…..let me know if it works. :)

    • linda says:

      A great egg replacer is one tablespoon of chia seeds mixed with three tablespoons of boiling water per egg, stir well, and allow to cool. This equals one egg, if more eggs in recipe simply increase the chia seeds and water to match. I have used this ratio with success from anything to bread, meatballs and pancakes. I am sure it would work in the pancakes, you would have a slightly different texture.

  7. Zoe says:

    Hey I´ve tried these a couple of times now with different coconut flowers, with arrowrrot or cornflower but mine never seem to become as thin. They break when I try to flip them and the batter doesn´t spread evenly in the pan. Your pancales look amazingly thin in the photo. How did you do it? Thanks zoe

  8. Elisa says:

    I’d sub the eggs and butter for vegan options….but I love that recipe. Sounds delish! Love that you also tell us about the benefits of coconut flour and give us more topping options…Pineapple and honey sounds super amazing to me ;-)

  9. christine says:

    can i sub coconut milk for almond milk? i dont really enjoy the taste of coconut milk

  10. Emma says:

    HI Teresa,
    Would ordinary light cows milk work in this mix too?

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