Orange Coconut Crepes

Orange Crepes filled smooth coconut filling, topped with glazed clementine segments, Whipped Coconut Milk, and drizzled with coconut syrup.

I developed this recipe for a cooking appearance on a local TV news show. To watch the segment online, please visit the STUDIO 5 Website.

Orange Coconut Crepes

CREPE BATTER

• 1 cup Flour
• 2 TBL Sugar
• dash Salt
• 2 Eggs
• 1 1/4 cup Coconut Milk (stirred)  *see notes
• 2 TBL Milk
• 1/2 tsp Pure Orange Extract
• Zest of 1 Orange
• 3 TBL Melted Butter (cooled, but still liquid

1. 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 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.

2. 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.

3.  Pour a small amount of crepe batter into the center of the pan and swirl to coat the edges until you reach the desired size of crepe. About 2-2 1/2 ounces (roughly 1/8 cup) 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 proper temperature for the pan you are using (My favorite is Calphalon).  The pan 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. The 2nd size only takes a moment to brown, so pay attention.

4. 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 placed and stored in the fridge for up to 3 days, or frozen for one month.

5. Fill as desired!

COCONUT FILLING

• 1 cup Greek Yogurt, plain (My FAVORITE brand is ZOI, if you can find it!)
• 1 cup Cool Whip (any variety, or Whipped Cream if you choose)
• 1/2 cup Coconut Milk (remainder of can from Crepe Batter recipe)  *see notes
• 1 tsp Coconut Extract
• 2 TBL Cream of Coconut   *see notes
• 2 TBL ULTRA Gel  *see notes 

1. Combine all ingredients until smooth.
2. Spread a thick line of filling down the center of each crepe and then roll up.

CLEMENTINE ORANGE TOPPING

• Juice of 1 LARGE orange
• 1 TBL Butter
• 3 TBL Sugar
• 6 Clementine "Cuties", peeled and separated

1. 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.
2. Lower the heat and add the clementine sections.
3. Cook until the sections are coated with the glaze and slightly warmed.
4. Spoon over the top of the filled crepes.

COCONUT "WHIPPED CREAM"

• 1 can of Coconut Milk, solid only  *see notes
• 8 oz Whipping Cream
• 2 /3 cup Powdered Sugar

1. Separate the solid coconut milk from the liquid in the can by scooping it out. (save the liquid for the syrup recipe). Whip until smooth and airy.
2. In a separate bowl, whip the whipping cream to firm peaks stage. Add the sugar, and then the whipped coconut cream just until blended.
3. Serve a dollop on top of crepes and oranges.
4. 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" the texture.

COCONUT MILK SYRUP

• 5 oz (approx) liquid only, from 1 can of separated coconut milk  *see notes
• 1/3 cup Sugar

1. Combine in a saucepan over high heat. Let hard boil for 5 minutes.
2. Serve as a drizzle over crepes (also great on pancakes, etc.

FOR *NOTES, please go to this post.