Orange-Cinnamon Crepes with Earl Grey-Orange Creme
Description
This recipe is a very special home brunch treat that speaks of warmth and sunshine and, hopefully, makes the cold winter seem very distant. Orange-cinnamon crepes, accompanied by a colourful citrus salad with an Earl Grey-orange creme.
Recipe by
Ingredients
Orange-Cinnamon Crepes
3 cups meat of fresh young Thai coconut
1 orange - peeled and cut into large pieces
1/4 to 1/2 cup fresh coconut water
1 cup golden flaxseed - ground
2-3 tablespoons raw agave syrup OR another sweetener of your choice
2 teaspoons ground cinnamon
Earl Grey Orange Creme
1 1/2 cup very hot purified water
3-4 tablespoon good quality loose Earl Grey tea leaves
1 cup meat of fresh young Thai coconut
1 cup cashews - soaked for 2 hours or more
flesh of 1 small orange
3/4 cup coconut oil - warmed to liquid form
3/4 cup raw agave syrup OR to taste
1/3 cup date paste - optional
Citrus Salad
Blood and navel oranges
Pink, white and ruby red grapefruit
Tangerines
Clementines
Limes
Methods/steps
Orange-Cinnamon Crepes
1) In a high speed blender, combine the coconut meat with the orange flesh, adding coconut water as needed to achieve a smooth, thick consistency.
2) Transfer to a large bowl and combine with the rest of the ingredients thoroughly.
3) Spread the batter on Teflex-lined dehydrator trays and dehydrate at 115F for 6-8 hours.
4) Flip them over, peel away the Teflex, and dehydrate for another 1-2 hours, or until the surface is dry, but the crepes are still pliable.
5) Cut on a cutting board with a circle cutter or a sharp knife into the size and shape you prefer.
Earl Grey Orange Creme
1) Steep the tea leaves in hot water for about 5 minutes, drain and chill.
2) In a high speed blender, mix the tea with the rest of ingredients until smooth. Refrigerate overnight to thicken.
Citrus Salad
1) Peel, cut and arrange the citrus on the plate.
2) Garnish with fresh mint. Serve with the Earl Grey creme. Optionally, you can separate the grapefruits into segments, cutting and peeling away the membranes to expose the flesh.
