Gluten free cardamom crepes with a orange & cinnamon sauce
June 20, 2024
Have you ever tried the classic French Crepes Suzette recipe? This is our Gluten free version with a warming and gently spiced orange and cinnamon sauce. It's like a cozy hug in food form!
What makes these crepes so special?
A gluten free crepe that actually tastes good? You bet! The combination of nutty buckwheat and sunflour adds a depth of flavour to the light and airy tapioca plus a touch of aromatic cardamom creates a flavour profile that is both comforting and exciting. The sauce adds a rich sweetness and warmth that perfectly complements the light and airy texture of the crepes.
How to make these delightful crepes
Making these crepes is easier than you might think. Simply whisk the wet and dry ingredients together, let them rest for 30mins then cook them up in a hot pan, and then drizzle them with the orange and cinnamon sauce that you made whilst the batter was resting. It's a simple yet impressive dish that will have your friends and family begging for more.
So, what are you waiting for? Whip up a batch of these crepes with a citrusy twist and get ready to indulge in a weekend breakfast experience like no other. Your taste buds will thank you!
Recipe makes approx 20 crepes
Crepe Ingredients:
- 600ml preferred milk
- 6 eggs
- 100g buckwheat flour
- 75g sunflower flour or almond flour
- 90g tapioca flour
- 3/4 tsp salt
- 6 TBSP melted butter or coconut oil (plus more for cooking)
- 1/2tsp vanilla powder/essence
- optional: 1 TBSP sugar (white/castor/raw)
- optional: 1 tsp ground cardamom
Orange Sauce ingredients:
- Juice and zest of 2 large oranges (approx 1 cup juice and 1TBSP zest)
- 1/4 cup of castor sugar
- 4 TBSP butter
- 2 more oranges cut into segments
Instructions:
- Sift all dry ingredients into wet ingredients then whisk together until combined
- Allow to sit on benchtop for at least 1/2 hour (can also be refrigerated overnight if making the night before just allow 30mins at room temp before cooking)
- In the meantime make the orange syrup. Combine all ingredients except segments into a small sauce pan over medium heat. Bring to gentle boil and cook for approx 20mins until sauce is thickened and reduced by half. Keep warm until ready to cook crepes, add orange segments to sauce only a couple of minutes before serving
- Melt a touch of butter in a skillet/non-stick pan over medium heat. Pour 1/3 cup of crepe batter into pan tilting to spread batter into a thin even layer. Cook until edges lift slightly and bottom is golden brown (2-3mins). Flip and cook another 1-2 mins. Transfer to warm oven if intending to cook all batter in one sitting
- Repeat with remaining batter until all crepes are cooked
- Dip each crepe in orange sauce before serving and then drizzle extra sauce and orange segments
Perfect with a dollop of cream!
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