COCONUT CREPES SUZETTE
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!