Paleo Recipes – Cavegirl Cuisine

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Paleo Crepes Suzette

Paleo Crepes Suzette

Crepes Suzette are traditionally made with some glorious orange liqueur; however, today we have a paleo and gluten-free version that is sure to please the whole family!

Paleo Crepes Suzette

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Ingredients

  • • Crepe Batter:
  • • 2 cups cassava flour
  • • 2 large eggs
  • • 1/2 cup unsweetened almond milk (or homemade)
  • • pinch of salt
  • • 1 tablespoon melted ghee or real butter
  • • 1 tablespoon pure maple syrup
  • • 1 tablespoon extra virgin olive oil
  • • 1/4 cup freshly squeezed orange juice
  • • Orange Butter Drizzle
  • • 4 tablespoons coconut sugar
  • • 1/3 cup freshly squeezed orange juice
  • • 1 tablespoon orange zest, plus extra for garnish
  • • 1 tablespoon ghee or real butter

Directions

  1. Mix together the "Crepe Batter" ingredients until smooth. In an 8-inch no stick skillet, heat over medium heat. Pour 1/4 of the batter in the skillet.  Holding the skillet, swirl the batter until thinned to each side. Let cook for 30 seconds. Flip the crepe. Slide off onto a plate and repeat 3 more times. Set aside.
  2. In a small pot, combine "orange butter drizzle" ingredients. Whisk together. Bring to a boil. Reduce heat and simmer until reduced by half.
  3. On two plates, fold two crepes each in half and then in half again. Drizzle with orange butter.
  4. Optional: Top with whipped cream and additional orange zest.
  5. Enjoy!

Ingredients

  • Crepe Batter:
  • 2 cups cassava flour
  • 2 large eggs
  • 1/2 cup unsweetened almond milk (or homemade)
  • pinch of salt
  • 1 tablespoon melted ghee or real butter
  • 1 tablespoon pure maple syrup
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup freshly squeezed orange juice
  • Orange Butter Drizzle
  • 4 tablespoons coconut sugar
  • 1/3 cup freshly squeezed orange juice
  • 1 tablespoon orange zest, plus extra for garnish
  • 1 tablespoon ghee or real butter

Directions

  1. Mix together the "Crepe Batter" ingredients until smooth. In an 8-inch no stick skillet, heat over medium heat. Pour 1/4 of the batter in the skillet.  Holding the skillet, swirl the batter until thinned to each side. Let cook for 30 seconds. Flip the crepe. Slide off onto a plate and repeat 3 more times. Set aside.
  2. In a small pot, combine "orange butter drizzle" ingredients. Whisk together. Bring to a boil. Reduce heat and simmer until reduced by half.
  3. On two plates, fold two crepes each in half and then in half again. Drizzle with orange butter.
  4. Optional: Top with whipped cream and additional orange zest.
  5. Enjoy!
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