I came up with a welcome home brunch 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.
Crepes are the ultimate comfort food – delicious and versatile as can be. As always, I had to find a healthier alternative to the original, but one that could truly satisfy our crepe craving. It worked, they turned out not in the least bit less delicious. The cinnamon and orange flavours combine smoothly in a thin young coconut-based crepe.
The shapes and all the different colours of cut citrus remind me of little suns. Appearing on the plate are blood and navel oranges, pink, white and ruby red grapefruit, tangerines, clementines, and limes. A citrus feast.
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
In a high speed blender, combine the coconut meat with the orange flesh, adding coconut water as needed to achieve a smooth, thick consistency. Transfer to a large bowl and combine with the rest of the ingredients thoroughly. Spread the batter on Teflex-lined dehydrator trays and dehydrate at 115F for 6-8 hours. 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. 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 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
Steep the tea leaves in hot water for about 5 minutes, drain and chill. In a high speed blender, mix the tea with the rest of ingredients until smooth. Refrigerate overnight to thicken.
Citrus Salad
Blood and navel oranges
Pink, white and ruby red grapefruit
Tangerines
Clementines
Limes
Peel, cut and arrange the citrus on the plate. 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.
Dining and Cooking