Thank you C&H® Honey Granules for sponsoring this post. Visit your local retailer to pick up your own package and start sprinkling sweetness today!
Celebrate spring with these Coconut Orange Crepes! These are filled with Orange Whipped Cream & topped with Orange sauce and make a fantastic breakfast/brunch!
Which is your favorite season? For me it’s usually a toss between spring and fall. I love summers too but I think there’s something very beautiful about the change of seasons, isn’t it? I adore fall because everything is so pretty outside plus it’s also the beginning of the festive season whereas spring means end of winter and the beginning of sunshine. And let’s face it, we all love the sun! To me, spring means lots of sun, ice cream and refreshing flavors like the ones in these coconut and orange crepes.
As soon as spring starts, I begin to crave citrus flavors. I love citrus drinks, desserts, you name it. And my current obsession is these gorgeous crepes which are lightly sweetened and make a fantastic spring breakfast or brunch! These Coconut Crepes are filled with Orange Whipped Cream and topped with orange sauce. Spring breakfast can’t get better!
You guys know I love my crepes and what makes these coconut orange crepes amazing is C&H® Honey Granules. Have you guys heard about it? C&H® Honey Granules is a free-flowing mix of granulated pure cane sugar and honey. I love how easy it makes to add honey flavor to your recipes. Basically you get the honey flavor without the sticky mess! And considering how much I love the honey flavor, this is like a blessing for me. You can substitute honey granules for recipes calling for honey by using this conversion – 1 cup liquid honey = 1 cup C&H® Honey Granules + ¼ cup additional recipe liquid. Yeah no sticky mess, no clogged honey bottles but only the wonderful honey flavor!
If you have never made crepes before, don’t worry it’s all really simple. My favorite part about making crepes is the batter. I just put everything together in a blender and blend. And that’s all you need to do to make your crepe batter. Once your batter is done, let it sit for some time. This makes the batter easier to work with so I highly recommend it. While you crepe batter is resting, make the orange whipped cream and orange sauce. You don’t really need a crepe pan to make crepes, I use my regular non-stick pan. If the batter appears little thick after the resting period, you can always dilute it by adding more milk/water. Basically when you are making crepes on a regular nonstick-pan, make sure the batter is thin enough to spread around when you swirl the pan.
These crepes are lightly sweetened with C&H® Honey Granules which I used in the crepe batter, whipped cream and the orange sauce. It imparts just the right amount of sweetness to these crepes, which makes it a perfect breakfast/brunch option. These coconut orange crepes will surely brighten up your spring. Hope you guys give it a try!
Visit your local retailer to pick your own C&H® Honey Granules and “sprinkle a taste of honey” over your favorite food! Please note that C&H® Honey Granules is sold where I live, but if they don’t sell it in your area, look for Domino® Honey Granules, the sister brand of C&H®.
Method
In a blender add all the ingredients listed under “crepe”. Blend till well combined. Pour mixture into the bowl and let is rest for 20-30 minutes.
While the batter is resting, make the orange whipped cream. Using the wire whisk attachment of your stand mixer or using your stand mixer, start beating the chilled heavy cream (It’s a good idea to chill the bowl and the whisk attachment for 15 minutes before you beat the cream). Once the cream starts to thicken, add 1 tablespoon of C&H® Honey Granules to it. Also add orange zest and orange extract.
Beat the cream till it forms semi-firm peaks. Be careful not to over-beat. Cover and place in the refrigerator until read to use.
Heat a non-stick pan on medium heat. Spray with non-stick spray. Once hot, pour around ⅓ cup of batter in the pan and swirl the pan so that batter gets evenly spread around the pan.
Cook for 45 seconds to 1 minutes and then flip the crepe carefully. Cook the other side for additional 30-45 seconds. Remove from heat and repeat till the entire batter is finished.
Make the orange sauce by mixing together cornstarch, orange juice, 2 tablespoons C&H® Honey Granules and orange zest in a pan. Let the mixture simmer for 2-3 minutes or till it thickens to a sauce like consistency. Remove pan from heat.
To assemble the crepes, place a crepe on a flat surface. Place some of the orange whipped cream on one side of the crepe.
Fold the crepe to form a triangle.
Place orange sauce on top of the crepe. Repeat the same with the remaining crepes.
Garnish with some orange slices and shredded coconut and serve immediately.
* The orange sauce can be made in advance.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
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Coconut Orange Crepes
Celebrate spring with Coconut Orange Crepes filled with Orange Whipped Cream & topped with Orange sauce!
Author: Manali
Serves: 8 crepes
Prep time:
40 mins
Cook time:
10 mins
Total time:
50 mins
Ingredients
Crepe
1 cup all purpose flour
1 cup coconut milk
½ cup + ⅛ cup water
¼ teaspoon salt
2 large eggs, at room temperature
2 teaspoons C&H® Honey Granules
½ teaspoon vanilla extract
¼ teaspoon coconut extract
3 tablespoons unsalted butter, melted & cooled
Orange Whipped Cream
1 cup heavy cream
1 tablespoon C&H® Honey Granules
¾ teaspoon orange zest
¼ teaspoon orange extract
Orange Sauce
½ cup orange juice, use fresh
2 tablespoons C&H® Honey Granules
1 teaspoon cornstarch
⅛ teaspoon orange zest
Shredded coconut, to garnish
Orange slices, to garnish
Instructions
Make the crepe batter
In a blender add all the ingredients listed under "crepe". Blend till well combined.
Pour mixture into the bowl and let is rest for 20-30 minutes.
Make the orange whipped cream
While the batter is resting, make the orange whipped cream. Using the wire whisk attachment of your stand mixer or using your stand mixer, start beating the chilled heavy cream.
Once the cream starts to thicken, add 1 tablespoon of C&H® Honey Granules to it. Also add orange zest and orange extract.
Beat the cream till it forms semi-firm peaks. Be careful not to over-beat.
Cover and place in the refrigerator until ready to use.
Make the crepes
Heat a non-stick pan on medium heat. Spray with non-stick spray. Once hot, pour around ⅓ cup of batter in the pan and swirl the pan so that batter gets evenly spread around the pan.
Cook for 45 seconds to 1 minutes and then flip the crepe carefully. Cook the other side for additional 30-45 seconds.
Remove from heat and repeat till the entire batter is finished.
Make the orange sauce
Make the orange sauce by mixing together cornstarch, orange juice, 2 tablespoons C&H® Honey Granules and orange zest in a pan.
Let the mixture simmer for 2-3 minutes or till it thickens to a sauce like consistency. Remove pan from heat.
Assemble the crepes
To assemble the crepes, place a crepe on a flat surface. Place some of the orange whipped cream on one side of the crepe.
Fold the crepe to form a triangle. Place orange sauce on top of the crepe. Repeat the same with the remaining crepes.
Garnish with some orange slices and shredded coconut and serve immediately.
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Coconut Orange Crepes