Orange Coconut Crepes

Fresh clementine oranges and sweet coconut combine for a tropical treat.

Crepe Batter:
1 c. Flour
2 T Sugar
dash Salt
2 Eggs
1 1/4 c. Coconut Milk (stirred) *see notes
2 T Milk
1/2 t. Pure Orange Extract
Zest of 1 Orange
3 T Melted Butter (cooled, but still liquid)

~In a blender, combine all ingredients except melted butter. When consistency is smooth, add the butter. Let the batter rest for at least 1 hour. This will give the gluten time to relax so that your crepes turn out lighter. If you have any lumps after that time, strain the batter through a sieve to remove them. Lumps will generally happen if your butter is too cold when you add it.

~Heat a small pan over med-low heat, and add a thin layer of butter to the surface. A silicone brush is a good tool to have on hand while you are making the crepes so that you can keep butter in the bottom of the pan as you are cooking.

~Pour a small amount of batter into the center of the pan and swirl around to coat the center until you reach the desired size of crepe. About 2-2 1/2 ounces is best for a small-medium size crepe. It’s normal for the first 1 or 2 crepes to not turn out, so don’t panic! Just keep going until you figure out the right amount and temperature of your pan. It needs to be hot enough to start cooking the crepe immediately, but not so hot that it burns it. The crepe is ready to flip when the surface is completely dry.

~Have a stack of pre-cut wax paper or parchment squares ready to place between each crepe. If not using immediately, the crepes can be wrapped tightly in plastic and stored in the fridge for up to 3 days, or frozen for one month.

~Fill as desired!

Coconut Filling:
1 c. Greek Yogurt, plain
1 c. Cool Whip (any variety, or Whipped Cream if you choose)
1/2 c. Coconut Milk (remainder of can from Crepe Batter recipe) *see notes
2 T Cream of Coconut *see notes
1 t. Coconut Extract
2 T Ultra Gel *see notes

~Combine all ingredients until smooth.

~Spread a thick line of filling down the center of each crepe and then roll.

Clementine Orange Topping:
Juice of 1 whole Orange
2 T Butter
3 T Sugar
6 Clementine “Cuties”, peeled and separated

~In a saute pan, stir together all but the clementine sections. Bring to a boil over medium high heat and let hard boil for 5 minutes, or until reduced by 1/3.

~Lower the heat and add the clementine sections.

~Cook until the sections are coated with the glaze and slightly warmed.

~ Spoon over the top of the filled crepes.

Coconut "Whipped Cream”
I can of Coconut Milk, solid only *see notes
8 oz Whipping Cream
1/3 c. Powdered Sugar

~Separate the solid coconut milk from the liquid in the can. Whip until smooth and airy.

~In a separate bowl, whip the Whipping Cream to firm peaks stage. Add the sugar, and then the Whipped Coconut Cream just until blended.

~Serve a dollop on top of crepes and oranges.

~Coconut “Whipped Cream” can be used as is, without adding the regular whipped cream, if desired. It is a very thick substance though, so I add regular cream to soften it.

Coconut Milk Syrup
5 oz liquid only, from 1 can of separated coconut milk *see notes
1/3 cup Sugar

~Combine in a saucepan over high heat. Let hard boil for 5 minutes.

~Serve as a drizzle over crepes.