Go Back
+ servings
Coconut Honey Crepes with Whipped Mascarpone + Blood Orange Compote | halfbakedharvest.com @hbharvest
Print Recipe
4.75 from 8 votes

Coconut Honey Crepes with Whipped Mascarpone + Blood Orange Compote.

Bursting with color and flavor
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: blood orange, coconut, honey, mascarpone, pancakes
Servings: 4 Servings
Calories: 870kcal
Author: halfbakedharvest

Ingredients

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

Whipped Mascarpone

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

Instructions

  • 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.

Notes

*You can use any citrus + citrus juice here or even a mix. Grapefruit, oranges and clementines would be delicious!

Nutrition

Calories: 870kcal | Carbohydrates: 60g | Protein: 12g | Fat: 66g | Saturated Fat: 46g | Cholesterol: 205mg | Sodium: 233mg | Potassium: 328mg | Fiber: 3g | Sugar: 34g | Vitamin A: 1680IU | Vitamin C: 23.3mg | Calcium: 149mg | Iron: 3.1mg