Grain-Free Blood Orange Crepes with Pomegranate and Pink Peppercorn
 
Prep time
Cook time
Total time
 
This paleo crepe recipe makes a simple and stunning dessert for Valentine's Day. It's a perfect way to wow your sweetie and take advantage of blood orange season!
Author:
Recipe type: Dessert, Valentine's Day, Special Occasion, Paleo
Cuisine: Modern American
Yield: 8-10 crepes
Ingredients
  • Crepes:
  • 280g (5 large) eggs, room temperature
  • 240ml (½ cup) non-dairy milk of choice, room temperature
  • 54g (about 4 Tbsp) ghee or coconut oil, melted
  • 14g (2 Tbsp) coconut flour
  • 14g (2 Tbsp) finely ground almond flour
  • 9g (1 Tbsp) arrowroot or tapioca starch
  • Zest of one blood orange (reserve orange for sauce)
  • 10ml (2 tsp) pomegranate juice
  • Seeds from ½ vanilla bean
  • ¼ tsp ground cardamom
  • ⅛ tsp kosher salt
  • Ghee or coconut oil for cooking crepes
  • Blood Orange Sauce:
  • 2 lbs blood oranges (about 6 medium)
  • 31g (2 ½ Tbsp) coconut sugar
  • 1 tsp crushed pink peppercorn
  • ⅛ tsp kosher salt
  • ½ tsp arrowroot
  • 60ml (¼ cup) pomegranate juice
  • Whipped Cream:
  • One 400ml can full fat coconut milk* (or 240ml/1 cup heavy cream), chilled
  • Garnishes:
  • 2 Tbsp pomegranate seeds
  • 1 Tbsp chopped pistachios
Procedure
  1. Prepare crepe batter: Add eggs, milk, coconut flour, almond flour, arrowroot or tapioca, orange zest, pomegranate juice, vanilla seeds, cardamom and salt to a blender. Process on high speed until frothy and smooth. Let sit for 10 minutes.
  2. While crepe batter rests, prepare blood orange sauce: Cut all the peel and pith off the oranges. Working over a bowl to collect the juices, cut oranges into supremes, adding the segments to the bowl. Squeeze any remaining juice into the bowl as well.
  3. Place a medium saucepan or deep skillet over medium-low heat. Add oranges and juice, and cook for 2 minutes or until starting to simmer. Add sugar, pink peppercorn and salt, stirring to dissolve sugar. Reduce heat to maintain a bare simmer and continue cooking for 3-4 minutes, stirring frequently, until mixture reduces slightly. In a small bowl whisk arrowroot with pomegranate juice to make a slurry; stir slurry into sauce. Simmer for another minute until sauce thickens. Remove from heat and set aside.
  4. Whip cream: Scrape chilled coconut cream into mixing bowl, leaving behind any water that has separated out. (Alternatively you can use a half pint of heavy whipping cream). Whip cream on high speed for 3 minutes until light and fluffy. Set aside.
  5. Cook crepes: Brush an 8- or 10-inch crepe pan or well seasoned cast iron skillet with a very light coating of melted ghee or coconut oil, and set pan over medium heat until surface is hot. Briefly whisk or pulse crepe batter to ensure uniformity.
  7. Reduce heat to medium low. Ladle a scant ¼ cup batter into pan, swirling and tilting pan to coat surface with a thin, even layer. Cook until edges begin to brown and crisp, 60-90 seconds. Carefully flip crepe over and cook on second side for 30-60 seconds until golden and cooked through. Transfer cooked crepe to a cooling rack and repeat cooking steps with remaining batter, brushing the pan with ghee or oil as needed and stacking the cooked crepes on top of one another.
  8. Serve: Lay a crepe on a serving plate and swipe a bit of whipped coconut cream over it, then spoon on some of the orange sauce. Fold the crepe in half, enclosing the filling, then fold in half again. Repeat with another crepe, and set it crosswise/at an angle atop the first crepe. Top with a dollop of whipped coconut cream, spoon orange sauce over the crepes and around the plate, and garnish with a sprinkle of pomegranate seeds and pistachios. Repeat for additional servings.
  9. Leftover crepes, sauce, and cream can be refrigerated. To serve leftovers, reheat the crepes in a pan, microwave, or low oven, and warm the sauce on the stove.
Notes
*If using coconut milk, be sure to refrigerate the can for at least 8 hours before proceeding, and don't shake the can! You need all the cream to rise to the top and solidify.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/grain-free-blood-orange-crepes/