I’ve never managed to keep a crepe pan exclusively for cooking crepes, as you often read is so desirable, but I wonder if this was before non-stick pans came into our daily lives. Of course I’m aware that as soon as a non-stick pan has its seal broken it becomes a negative, but if you limit these pans to lower-temperature cooking they work so well with just the smallest amount of oil or butter. Perhaps more important than a specific pan is a specific size; it has to be just the right size for the crepe but allow you to ease a spatula under the edge to flip it over. Anyway, whatever pan you use, the crepes can be cooked in advance, stacked between sheets of baking paper and warmed to serve.
Ingredients
- 1 ruby grapefruit, peeled and white pith removed
- 1 regular grapefruit, peeled and white pith removed
- 1 orange, peeled and white pith removed
- 2 blood oranges, peeled and white pith removed
- 2 tablespoons pure maple syrup Finely grated zest of 1 lime
- 2 tablespoons extra virgin coconut oil
- 240 g coconut yoghurt
- Toasted coconut flakes, to serve
Crepe Batter
- 4 free-range eggs
- 2/3 cup (160 ml) coconut milk
- 3 tablespoons coconut flour
How to Make It
- To make the crepe batter, whisk the eggs, coconut milk and coconut flour in a large bowl until a smooth batter forms. Pour into a jug, cover and allow to rest for 15 minutes.
- Meanwhile, using a small sharp knife and holding the fruit over a bowl fitted with a sieve, segment all the fruit, one at a time and keeping each fruit separate. To segment, cut between the white sections running from the top to the bottom of the fruit. Squeeze the juice from the remaining flesh into the bowl.
- Place the citrus juices, maple syrup and lime zest in a small saucepan and simmer over low heat until thick and syrupy. Add the citrus segments and gently stir for 1–2 minutes, being careful not to break up the segments, then remove from the heat.
- Heat a 23 cm frying pan over medium heat. Add 1 teaspoon coconut oil and swirl to cover the base. Lift the pan from the heat, then pour in a thin layer of the batter, tilting the pan to evenly cover the base. Cook for about 1–2 minutes or until light golden and the edges start to curl. Flip the crepe over gently and cook for another 30 seconds. Transfer to a plate and repeat with the remaining batter and coconut oil, stacking the crepes as you go. Makes 8 crepes.
- To serve, place a large spoonful of citrus compote and a generous tablespoon of coconut yoghurt on one side of each crepe. Fold over, scatter with toasted coconut flakes and serve warm.
