Christmas Crepes Suzette

This post is linked to: Slightly Indulgent Tuesday 12.21.10

I don’t know how it goes for you, but on Christmas morning I can get so caught up in the moment and magic that I forget to fuel up. Fast forward to late morning and I realize that a cup of coffee and three pieces of Almond Roca haven’t gotten me very far. So I drag my feet into the kitchen to cook. But honestly, who wants to be in the kitchen on Christmas morning?! This year I am determined not to be. I have revisited and modified a recipe that I have served up for Christmas mornings past—a dressed-up “special” breakfast that I will prepare the day before and put together the day-of in under 10 minutes. It will be none other than the lovely Crepes Suzette.

Crepes Suzette is a traditional French dessert. I am excited that I can now make an exception and serve dessert for breakfast—and feel absolutely no guilt about it. You see, these aren’t your traditional crepes. Extra eggs and quinoa flakes give these pretty babies a hefty protein boost. And some of the honey can easily be substituted with liquid stevia for those following a low-sugar diet.

This recipe is not egg-free, but is gluten-free, dairy-free and grain-free (if you don't count the corn-derived flavoring in Earthbalance buttery spread!). And, no need to be intimidated by crepes. If you can flip a pancake, you can make a crepe!

Lastly, I have a special Christmas gift for one lucky reader—a copy of Elana Amsterdam's The Gluten-Free Almond Flour Cookbook? Entry details are at the end of this post.

 

Gluten-Free Quinoa Crepes Suzette

Gluten-Free | Casein-Free | Citrus-Free | Easily Corn-Free | Dairy-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Tree Nut-Free | Wheat-Free | Grain Flour-Free | Sesame-Free | Yeast-free | GFCF | Vegetarian

Makes: 16 crepes or 4-6 servings
Hands On Time: 1 hour

Ingredients:

FOR CREPES
8 large EGGS
1-1/2 cups Silk Original ALMOND MILK (or other non-dairy milk)
1/4 cup runny HONEY (or liquid stevia)
1/4 cup light OLIVE OIL
1 tablespoon VANILLA EXTRACT
2 cups QUINOA FLAKES
1/2 cup TAPIOCA STARCH
3/4 teaspoon SEA SALT

FOR ORANGE SAUCE
1-1/2 cups ORANGE JUICE (preferably fresh squeezed)
1/4-1/2 cup runny HONEY (use liquid stevia for a sweetener-free version)
6 tablespoons Earthbalance Soy-Free BUTTERY SPREAD or butter
1 teaspoon VANILLA EXTRACT
1/2 cup GRAND MARNIER LIQUEUR, warmed (optional)

Directions:

1. Add ingredients to blender in above order. Pulse a few times and allow to sit 3-5 minutes to soften quinoa flakes. Blend on medium until super smooth.

2. Heat a 8-9.5" non-stick crepe pan (see Notes) over medium heat. Wipe pan with a well-oiled paper towel. Pour 1/4 cup batter into pan and swirl to coat bottom of pan. Continue to swirl until batter sets. Alton Brown demonstrates this at the end of Part 1 and beginning of Part 2 of his Crepe Expectations episode below.

3. When top of crepe is dry to the touch, lift one edge and fold crep in half. Transfer crepe to a plate and roll or fold in half again.

4. Repeat until all batter is used up.

5. At this point you may layer crepes in an airtight container, separating layers with parchment or wax paper and refrigerate or freeze. On the day you plan to use the crepes, simply set them on the counter and allow to come to room temperature. If you are ready to prepare your crepes, let's move on to the orange sauce.

6. Bring to simmer in a large skillet; all sauce ingredients except liqueur. Add to simmering liquid 8 folded or rolled crepes; bathing them in the orange sauce as they are added to the skillet. Allow to simmer 1-2 minutes, turning a few times.

7. Add half of the liqueur to the pan and, using caution, ignite the liqueur with a long-handled lighter or fireplace match. This "flambeing" is more for show. You can just as easily cook the alcohol off by allowing crepes to simmer an additional minute.

8. Transfer crepes to warmed individual plates, drizzle with orange sauce and serve!

Notes:

1. The Pan: Crepe making shouldn't be intimidating. If you can flip a pancake, you can make a crepe. For a video demonstration, see the end of this post. The key is in using a good non-stick pan. There are two non-stick pieces of cookware I just can't part with; my waffle iron and my crepe pan. My crepe pan is reserved for crepe makin' only and I take really good care of it. If you choose to tackle crepes with a stainless steel fry pan, be forewarned, you'll likely need to use a lot of oil or butter to prevent sticking. No guarantees here.

2. If using EarthBalance Buttery Spread, note that it does contain corn-derived flavoring.

The final step—add fire and flambe (fun but not necessary)! Folded in quarters is the traditional way to serve Crepes Suzette.

Alton Shares All We Need to Know About Crepe Making

I swoon for Alton Brown! Here is his Good Eats: Crepe Expectations episode. At the end of Part 1 and beginning of Part 2 he demonstrates the technique for cooking crepes. Unlike Alton, I don't flip my crepes. I just fold them in half when the tops are dry to the touch and transfer to a plate. Folding them in quarters is the traditional way of making Crepes Suzette. I like folding them in half and rolling them to change things up a bit!

The Gluten-Free Almond Flour Cookbook Giveaway

Don't have a copy of Elana Amsterdam's The Gluten-Free Almond Flour Cookbook yet? Then enter to win one! This was the first gluten-free cookbook I added to my cookbook collection and cherish it to this day. In it Elana uses basic ingredients to whip up some pretty amazing eats and treats.

To Enter: Leave a comment below and share with us what your favorite Lexie's Kitchen recipe is or one you've been wanting to try. That's it!

Deadline: This giveaway is now closed.

Happy Holidays to all!

Lexie