Crêpe in Orange- Coconut Butter Sauce

Crêpe in Orange- Coconut Butter Sauce


Dinner time came and all I wanted were these sweet, delicious and citrusy crepes. Who needs a dinner, really when you have dessert already in a process of making, right?
I make crepes often, and when I say often, I mean at least 2 times a week because my kids, their friends and of course Nebs love them very much. They are so versatile; we can make them savory, or sweet and fill with honey, jam, sugar, and walnuts, Nutella, or perhaps made like this.
I’ve been making crepes since I was 13 years old, and if you have the right pan, seriously, there is no way that this recipe will fail, not even the first one that most of the time turns out bad.

Crêpes are really one of the beloved treats throughout the world. Of course, you know it is a type of the pancake, made with eggs, flour, salt and sometimes sugar and that origin are believed to be coming from France. On the other hand, Crepes Suzette is claimed to be made by a 14-year-old assistant waiter in 1895 in Paris. He was preparing a Crepes Suzette for a Prince of Wales, the future king, Edward the VII of UK. Who really knows if that is the truth or not, but one thing is certain that they are extremely delicious?!

Now, I’ve debated with myself should I call these pancakes “Crêpe Suzette” or not. See, a real Crêpe Suzette is served Flambé. Meaning, it’s a cooking process in which alcohol is added to a hot pan to create a blast or explosion of flames, and I didn’t do that with these crepes, however, it is similar, not the same just similar. I didn’t want to confuse you people by calling it the wrong way. I used brown sugar (light or dark works just fine/light has fewer molasses), I used coconut butter instead of regular, and I didn’t use any liquor. I will add at the end, in the notes links for Crepe Suzette recipes, so you can try it yourself… And, please try not to lose an eyebrow.

So, you might ask how does this taste…? Well, let me tell you, they are orgasmic. I love, love caramel, and even though I took it off the burner, the sauce got really sticky. By the time it entered my mouth, it was almost like eating a candy with soft and delicious crepes.
It was silky, smooth, sticky, almost like toffee, citrusy… Did I tell ya that these are orgasmic? Oh, yes, yes they are!

Crêpe in Orange- Coconut Butter Sauce

Crêpe in Orange-Butter Sauce
Makes 18-20
Ingredients:

  • 2 large eggs
  • 1 cup milk
  • 3/4 cup water
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • Oil or butter for coating a pan (1 tbsp.)

Sauce:

  • 3 tablespoons coconut Butter
  • 1/2 cup brown sugar (I used light)
  • Orange juice from 1 whole orange (preferably freshly squeezed)
  • Orange zest
  • 3-4 Orange slices
  • 2-3 lemon slices *optional, but it gives an amazing aroma
Directions:
First, make crepes:
  1. In a blender, combine all of the ingredients and pulse for about 15-20 seconds. OR in a larger bowl, add all the ingredients for crepes and mix with a hand whisk or electric mixer until it is smooth in texture, and lump free.
  2. Heat a non-stick pan. Brush butter or oil to coat the bottom of the non-stick pan. Make sure that the pan is heated, reduce the heat on the medium high (it’s 7 on my stove). Pour ladleful of batter into the center of the pan and swirl to spread the batter evenly. Cook for about 30-40 seconds on medium high heat and flip when the top of the crepe is no longer wet. Cook for another 10 seconds and remove to the plate. Continue until all batter is gone. Transfer the crêpe to a plate and repeat, stacking the crêpes between sheets of parchment paper, until all of the batter has been used up. Or simply transfer the unused batter into the lidded container and keep it in the fridge for up to 48 hours. More in notes.
  3. Fold your crepes in half twice, so they are in the shape of a triangle.

Sauce:

  1. In a non-stick pan over medium heat, melt butter. When it begins to foam remove from heat and add brown sugar. Mix, turn off the heat, leaving a pan still on the burner and then pour orange juice, and lay orange and lemon slices. Let them cook on a still hot burner in the sauce for about 10 seconds on each side, then take both, orange and lemon slices out.
  2. Move the pan from the stove burner. Use tongs to gently lay crepes into the pan. You can work in batches if the pan is smaller, like 2-3 at the time. Turn the crepes to coat really well. Take crepes out of the pan and lay them on a plate.
  3. Serve crepes with orange slices. Spoon remaining sauce and garnish with orange zest and fresh mint. Serve immediately.
NOTE*
For Crêpe Suzette: Always add alcohol off of the heat to avoid burning an eyebrow or eyelashes. You can try this recipe HERE OR watch Julia Child in action HERE (love her) although slightly different, I just enjoy watching her old videos. Pretty authentic!
Eggs: Sometimes, I add only 1 egg, and they turned out OK! Personally, 2 eggs give crepes great amount of richness.
I DO NOT add butter to the batter. It’s just the way I learned it a long time ago, and seriously, they are fine without butter in the batter.
If I am making savory crepes, I do not use sugar at all.
It is very important that you use a NONSTICK pan. It saves you from throwing pancakes down the disposer.
BATTER: It holds well for up 48 hours in the fridge. If it gets too thick, just add a bit more milk or water, and mix.
Makes about 18-20 pancakes in a smaller, nonstick pan like 5 inches, or about 13-15 in a larger pan. If you are going to make them thicker as my family likes them, then you will end up with less pancakes. Make extra thin for more.
YOU can use regular granulated sugar. 
Crêpe in Orange- Coconut Butter Sauce
xoxo
SANDRA


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