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The Healthy Che
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!
Course Breakfast


Coconut Crepe Batter

  • 4 eggs
  • 1/2 cup coconut milk
  • 1/4 cup coconut flour
  • 1 tbsp arrowroot(or substitute with cornflour)
  • Pinchof salt

Orange Sauce

  • 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.