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