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With Mothers Day just around the corner I’m dedicating this recipe to my beautiful Mum! My best friend, my rock, and forever my inspiration. It was a tradition that every year on Mothers Day my mum would make this incredible dish of Crepe Suzzete for her Mum (my Nan), my Grandmother and the whole family to sit down together after dinner and devour. Since my Nan’s passing in 2007 this tradition had also passed. So here’s to another Mothers Day where we can celebrate all the amazing things that you have done for us, for loving us, for putting up with us and to bringing back the tradition of Nan’s love of Crepe Suzzete. X

For those who are unfamiliar with the traditional French dessert, think light and fluffy crepes with a caramelised sugar, butter and orange sauce with rich alcoholic flavours of Grand Marnier or orange Curacao Liqueur. So much deliciousness, however don’t be fooled by the orange in them – you still can’t try disguise them as healthy (nice try though!).  After multiple attempts of “crepe-ing” and burning my orange sauce into toffee (some might call this a win) I’m now ready to share this gluten free, refined sugar free and dairy free Crepe Suzzete with my fellow foodies. Hoorahhhh!! I do apologies though; you won’t be finding any alcohol in these bad boys but I promise you the taste is certainly not compromised! 

Crepes Ingredients

4 large organic free range eggs

 3/4 cup almond milk
1/4 cup sifted coconut flour
1 tbs buckwheat flour
1/4 tsp vanilla essence
1 tsp stevia
pinch of salt

Orange Sauce 

1 tbs coconut oil
200ml freshly squeezed orange juice. (juice from 1 large Navel oranges)
1 tbs orange zest
1 tbs lemon juice
1 1/2 tbs pure maple syrup
1 tsp stevia

 

Method

 

To make the crepes, place 4 eggs into a mixing bowl and whisk together with the almond milk. Add in the coconut, buckwheat flour, vanilla essence, stevia and salt and whisk until well combined.
Set aside allowing the coconut flour to soak and absorb.
In a small saucepan, place the all the orange sauce ingredients in and bring to a boil. Reduce heat and allow to simmer for 10 minutes to caramelise, stirring occasionally.
To cook your crepes, heat a non stick fry pan with coconut oil or cold pressed extra virgin olive oil (Mine tend to not stick as much with olive oil) pour your mixture in tilting the pan to create a nice even crepe.
Allow for bubble to start to pop all over the crepe then carefully place your spatular under the crepe and flip to cook the other side.
Once all crepes are cooked, place in a bowl and serve immediately with your orange sauce.
Makes 8 medium sized Crepes.
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author

Brooke Meredith

Brooke Meredith, is the passionate founder and Editor-In-Chief of A Conscious Collection Magazine. A glowing representation of wellness, and an advocate for healthy living.

Brooke’s passion for health and wellbeing began following the discovery of her own intolerances and health ailments. Her house soon became a hub for recreating healthy versions of her favourite recipes, and soon her home was filled with an abundance of nourishing, nutritious whole foods. A certified Health Coach, Brooke’s passion lies with helping others become the best version of themselves and created A Conscious Collection to nurture, empower and inspire. As an Australian model, Brooke lives and breathes wellness, understanding the direct correlation between looking and feeling your best, which comes with a life in balance. When you can pry her away from working on all things ACC, you’ll find her fleeting around the globe on wellness escapes, enjoying three hour brunch dates with girlfriends and diving mouth first in to her famous healthified chocolate brownies.

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