DAIRY-FREE COCONUT CREPES WITH ORANGE SAUCE
Typically known as CrepesSuzette, these dairy-free coconut crepes are good any time of the day.Breakfast, brunch, lunch or dessert, you really can’t go wrong!
Coconut Crepe Batter
- 4 eggs
- 1/2 cup coconut milk
- 1/4 cup coconut flour
- 1 tbsp arrowroot(or substitute with cornflour)
- Pinchof salt
- 2 oranges– juiced
- 1 Zest of 1 orange
- 1 tbsp vanillaextract
- 2 tbsp maplesyrup or honey
- 1 tbsp dairy-freebutter
Tomake the batter, combine eggs, coconut milk, coconut flour, arrowroot and saltin a bowl and whisk until smooth and creamy. Allow to rest for 5 minutes.
Heat a frying pan over medium heat with a little oil of yourchoice. Add batter to pan, tilting so that the batter coats the pan evenly.Cook for 1 – 2 minutes on each side or until golden. Set aside in a warm placeand repeat until all batter is used.
Tomake the sauce, combine orange juice, orange zest, vanilla and maple syrup in a ucepan. Simmer for a few minutes over a medium heat until slightly thickened.Add the butter and whisk until shiny and glossy.
Toserve, place warm crepes onto serving plates, drizzle with orange sauce and topwith fresh orange segments and cream or yoghurt.