Yep, this is the famous French dessert, Paleo adapted. And so easy to make! Just start with my Easy Paleo Crepes, dip them in the Orange Sauce below, and serve. That’s it! If you want to be Paleo, you can skip the traditional Grand Marnier and Cognac – that’s up to you. Ha ha!
The Origin of Crepes Suzettes.
This mouth-watering treat is said to have been created by mistake at a Paris cafe in 1895. A fourteen year-old assistant waiter, Henri Charpentier, was preparing dessert for the Crown Prince soon to become King Edward of England. He was heating the orange sauce, and the liquor caught on fire. He thought it was ruined, and was worried the Prince was waiting. When he tasted it he felt the “most delicious melody of sweet flavors he had ever tasted.” He knew that the flames were precisely what was needed to bring all the various flavors into harmony. The Prince was very pleased and asked the name of the dish. Flustered Henri told him it was called Crepes Princesse. The Prince protested and asked that it be named for his companion Suzette. That was the birth of Crepes Suzettes. The follwing day Henri received a thank you gift from the Prince, a jeweled ring, a panama hat, and a cane.
- 1 recipe Easy Paleo Crepes
- 1 orange
- 1 teaspoon lemon juice
- 3 to 5 tablespoons sweetener to taste such as sweetener such as Just Like Sugar Table Top natural chicory root sweetener, or 1/2 to 1 teaspoon PureLo Lo Han Sweetener by Swanson, or 1-2 tablespoons raw honey, or your favorite sweetener.
- 1/3 cup coconut oil, melted (to soften, put the jar in a bowl of warm water)
- 1/2 teaspoon nutritional yeast (optional for buttery flavor)
- (Note: The original French recipe calls for 1/4 cup Grand Marnier and 2 tablespoons Cognac at this point, however it is not Paleo)
- Optional granish: sliced strawberries, sliced oranges
- Prepare the recipe Easy Paleo Crepes
- Zest the entire orange into the blender. Cut away the remaining white pith on the orange with a sharp knife. Slice the orange, seeding as you go, and put the slices in the blender. Add lemon juice, sweetener, coconut oil, and nutritional yeast, if using. Blend until liquefied.
- Then heat the sauce in an 8-inch flat skillet over low heat.
- Place each crepe one at a time in the warm sauce for a few seconds to soak up the sauce. Not too long or it will disintegrate. Fold into quarters and place immediately on dessert plates. Garnish with strawberries and orange slices, if desired. Enjoy!