Honey Citrus Crepes w/Whipped Coconut Cream

Honey Citrus Crepes w/Whipped Coconut Cream

PREP TIME: 10 minute

COOK TIME: 15 minutes

SERVES: 6-8 crepes

You will need:

Crepe mix

2 large free range eggs (or chia eggs)

2 cups organic almond or coconut milk

1 1/2 cups buckwheat flour

1 tbsp extra virgin coconut oil

Zest and juice of 3 oranges

Pinch pink himalayan salt

1 tbsp sunflower butter (lunch box friendly) oe natural nut/seed butter of choice 

1 tsp natural vanilla extract

2 tbsp poppyseeds (optional)

Dried orange rinds

Rind of 3 oranges

Coconut whipped cream

1 tin organic coconut milk

Pinch pink himalayan salt

1 tbsp natural vanilla extract

1 tbsp natural maple syrup

Let’s make it:

Preheat oven to 160°C. To make dried orange rinds, peel oranges with a knife and reserve flesh for serving. Slice into strips and spread onto a baking tray lined with parchment paper. Bake for 25-30 minutes or until they ‘curl’ and are dried. Remove from the oven and allow to cool. Place in a blender and pulse two or three times if you desire a smaller piece similar to crushed nuts. Store in an airtight container.

To make crepe mix, add ingredients to a blender and blend on a lower speed, or mix by hand. Cover and let rest for 30 minutes or so. In a large crepe pan or frying pan, cover with crepe mix and flip once set. You can also make pancake sized crepes if you don’t have a proper crepe pan. Repeat with the remaining mixture. Meanwhile, to make coconut whipped cream, add all ingredients to a high-powered blender and blend until smooth and creamy, or, whip by hand until the mixture resembles whipped cream. To serve, fold crepes in half, then in half again to have the triangle cone shape. Add a scoop of whipped cream, sprinkle over orange rind and reserved orange flesh.