I don’t know how many times I see someone turn up their nose at the idea of eating gluten-free. “But I love my gluten!” they exclaim. I have to take a deep breath and remember that I felt like that too, in the beginning. But, as I go on to explain, there is a whole world of culinary delights out there that don’t involve the tiniest bit of wheat!
These gluten-free Crepes Suzette are a case in point. Made with coconut and buckwheat flour they’re every bit as good as a wheat-based version. Better, I think. Just as you’d expect, the crepes are soft and delicate, yet delightfully crisp at the edges. Tasty enough in their own right, they’re spectacular when paired with this zesty, full-flavoured orange sauce.
Traditionally served as a dessert for grown-ups, this particular recipe, with its wholesome ingredients and alcohol-free sauce, can be served at any time of the day to both kids and adults alike.
Thanks to (newly discovered) Aussie magazine ‘Nourish’ (Sept-Oct 2015) for this inspired recipe. I heartily recommend it to anyone, gluten-free or not. I can’t wait to sample them again; in fact they’re on the menu for Sunday brunch this weekend! Enjoy!!
GLUTEN-FREE CREPES SUZETTE
Ingredients (This recipe uses metric measurements; click here for Unit Converter)
For the crepes:
- 4 large organic free-range eggs
- 3/4 cup almond milk
- 1/4 cup sifted coconut flour
- 1 tablespoon buckwheat flour
- 1/4 teaspoon vanilla essence
- Optional: 1 teaspoon stevia
- Pinch of salt
- Cold-pressed coconut or extra virgin olive oil, for frying (or use a little butter if you prefer it)
For the orange sauce:
- 1 tablespoon coconut oil
- 200ml freshly squeezed orange juice
- 1 tablespoon orange zest
- 1 tablespoon lemon juice
- 1-1/2 tablespoons pure maple syrup
- Optional: 1 teaspoon stevia
To make the crepes: Place eggs into a mixing bowl and whisk together with the almond milk. Add in the coconut and buckwheat flours, vanilla essence, stevia and salt, and whisk until well combined. Set aside, allowing the coconut flour to soak and absorb the liquid.
To make the orange sauce: In a small saucepan, bring all the orange sauce ingredients to a boil. Reduce heat and allow to simmer for 10 minutes (mine took quite a bit longer than that) to caramelise, stirring occasionally.
To cook the crepes: Heat a non-stick frypan over a moderately high heat and add a little coconut oil or extra virgin olive oil (personally I love a little dab of butter). Pour a little of the crepe mixture in (about half a cup), tilting the pan to create a thin round, even crepe. When bubbles start to appear across the crepe, carefully place a spatula under the crepe and flip to cook the other side (don’t worry if you get any tears – it won’t matter as you’ll be folding them anyway).
Assembly: Once all crepes are cooked, fold them in half and then in half again, arrange on serving plates and serve immediately with orange sauce. If serving for dessert, you might like to add a dollop of mascarpone or, if having for breakfast, try with some thick Greek yoghurt.
Food Photography Info: Canon 550D (EOS Rebel T2i); Sigma 30mm 1.4 DC ‘Art’ lens / Natural lighting