So ummm, if you could see me right now….
*Just a note that I have so many photos in this post, if you just want the recipe scroll to the bottom. Thanks!
You’d see one big giant smile on my face with my eyes all lit up with pure excitement, and I promise, it’s not even because it is Friday. Although, that is of course an added bonus.
What I am really smiling about are these crepes. That’s obvious though, right? LOOK AT THEM. No really, if you wanted to just skip reading all my jibber jabber and stare at these crepes, I’d understand.
Sometimes pictures are just all you need. I get that, trust me.
I am a very visual person, I learn best by seeing and doing rather than reading. To be honest, I sort of despise reading. I know that is a horrible thing to say, but I don’t know, it’s just not for me. I listened to the whole Twilight series on tape (I know, Twilight? Really?Really. I loved it. Apparently I am a bit more of a normal girl that I thought). I did however, somehow manage to read the entire Harry Potter series, like the whole thing, word for word. The only explanation for this is simply that Harry Potter is the best. It’s my generation, my youth and I will always love it.
So maybe, I just despise boring reading? I think if I am going to read something it needs to be really action packed, basically a page turner the entire way. Bonus points if there is some good romance in their too. Going with my girlyness today.
Ok but wait, why are we talking about reading when we should be talking about these crepes?!?!?
Sorry, sorry, my bad. You guys know I get distracted easily.
Back to these coconut honey crepes with whipped mascarpone. They are my favorite! Totally THE crepes of 2015…or at least until I make more crepes and declare something else. But I don’t know, as of right now, I cannot think of a more delish crepe recipe.
Think about it, this one includes so many of my favorite things. Coconut, honey, mascarpone, vanilla, BLOOD ORANGES!! Well really, any citrus, but this is the one year that I was actually able to find these incredible blood oranges. The colors and flavor are soo good.
Did I mention that it was not until last year that I even knew blood oranges existed? Yeah, I know, craziness. I love when I discover a “new to me” food. It’s always so much fun experimenting with recipes and just doing different stuff other than the norm.
It’s what I love.
Also, I have decided that making and photographing sweet breakfasts is one of my favorites, like I had way too much fun with these.
Also, also? That whipped mascarpone filling stuffed inside a warm coconut crepe is possibly the sweetest thing ever. Mom and I greatly enjoyed them last week on a very snowy day. She made here way down to the barn just for some crepes. Well then again, crepes are also her most favorite sweet breakfast (lunch in our case).
Oh, and I actually intended on posting these at a later date because I had some serious chocolate obsessions to share with you today. But the red as ever blood oranges somehow convinced me to share these before Valentine’s Day. The redness just couldn’t contain itself any longer. Plus I was just really exited about them. Hence all the photos.
And one more thing. Please do be skimpy on anything. Like be sure to fill each crepe generously with whipped mascarpone and then proceed to immerse the crepes in the blood orange compote. AND DO NOT forget the drizzle of honey and dusting of powdered sugar + a handful of toasted coconut.
You all need to experience these crepes at their maximum potential. You do.
Seriously. I need to make more.
Coconut Honey Crepes with Whipped Mascarpone + Blood Orange Compote.
Coconut Honey Crepes
- 2 large eggs
- 1 cup coconut milk (canned or from the carton will work I used canned)
- 1 cup white whole wheat flour or whole wheat pastry flour or regular flour
- 3 tablespoons coconut oil melted
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 cup water
- powdered sugar warm honey, toasted coconut + fresh mint, for serving
Blood Orange Compote
- 4 blood oranges + the zest of 1*
- 1/2 cup blood orange juice from about 2 oranges*
- 1/4 cup honey
- 1 vanilla bean seeds removed
To make the crepes, combine all the ingredients in a blender or food processor and pulse for 30 seconds to 1 minute or until well combined. Place the crepe batter in the refrigerator for about 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Meanwhile, prepare the whipped mascarpone. Add the mascarpone and heavy cream to a mixing bowl. Using and electric mixer, beat on high speed until soft peaks form, about 5 minutes. Beat in the honey and vanilla until just combined. Cover and place in the fridge until ready to serve.
To prepare the Blood Orange Compote, zest one of the oranges, set the zest aside. Slice four oranges into 1/4 inch rounds. Using a sharp paring knife, cut the peel and white pith away from the flesh. Add the blood orange rounds to a bowl.
In a skillet, mix 1/2 cup of the blood orange juice with the reserved zest, honey and vanilla. Bring to a boil, reduce heat, and simmer for 5 minutes. Remove from the heat and add the blood oranges slices. If desired you can then return the compote to the heat for a minute to cook slightly cook the oranges, I did not. Set the compote aside or place in the fridge for a later use. I liked mine warm though!
Now lets make the crepes. Heat a 12 inch non-stick pan. Add butter or cooking spray (I like to use cooking spray) to coat. Pour 1/3 cup of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to a cutting board. Lay them out flat so they can cool. Continue until all batter is gone. Makes about 10 crepes.
To assemble, spread the whipped mascarpone inside a warm crepe. Top with blood orange compote. Dust with powdered sugar and drizzle with honey. Add a mint leaf for garnish if desired.
Not complaining about it though, how could I?