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Every Wednesday, Bon Appétit executive editor Sonia Chopra shares what’s going on at BA—the stories she’s loved reading, the recipes she’s been making, and more. If you sign up for our newsletter , you’ll get her letter before everyone else. Here’s a fun thing about my job: Every so often, I get to test recipes before they go live on our websites or into the pages of the magazine. It’s standard practice at publications like Bon Appétit and Epicurious to have multiple editors cook through recipes before they are published to make sure they will work for, well, people like me: cooking enthusiasts who are not necessarily trained kitchen experts. The first time I volunteered, I was totally in my head about it, afraid I didn’t have the chops to be useful and that I was wasting our food team’s time. But now I like to take on a recipe once a month or so, especially when it sounds particularly delicious (most do!) or will push me to try something new. For example, I don’t fry a lot of thing

Cinnamon – Citrus Crepes


 The crepes:

  • 3 cups of fresh coconut meat
  • 1 orange, peeled, separated into segments; chop each segment into thirds
  •  1 cup flax seed meal
  • ¼ cup coconut water
  • 2 tbsp honey or the sweetener of your choice
  • 2 tsp cinnamon

The orange – Earl Grey cream filling :

  • 1 cup of very hot water
  • 4 tbsp loose leaf Earl Grey tea
  •  1 cup fresh coconut meat
  • 1 small orange, peeled and separated into segments
  • ¾ cup coconut oil, warmed until melted
  •  ¾ cup honey or the sweetener of your choice

The citrus salad topping:

  • 1 orange
  • 1 red grapefruit
  • 2 tangerines or clementines
  •  1 lime


The crepes take a considerable amount of time to make, so you’ll want to start by making these. 

Place the coconut meat and chopped orange segments in a blender or food processor and blend until smooth, adding coconut water as necessary to make the mixture reach a thick, smooth consistency. 

Transfer the coconut – orange mixture to a large bowl and add the other ingredients, stirring well to combine. 

Spread the crepe batter on lined dehydrator trays or a parchment paper lined baking sheet and dehydrate at 115 F in a dehydrator for 6 – 8 hours or in your oven on the lowest possible setting with the oven door slightly ajar for about 6 hours. Next, flip the crepes over and dehydrate for another 2 hours (if you’re using a dehydrator to make the crepes) or about 1 hour (if you’re using your oven to make the crepes). 

When the crepes are done, their surfaces should be dry, but the crepes should still be pliable enough to work with. Remove the crepes from the dehydrator or oven and place on a cutting board. 

Using a sharp knife, cut the crepes into the size or shape you prefer and set aside until you’re ready to serve. Once the crepes are in the dehydrator or oven, steep the tea leaves in the hot water for 10 minutes, then strain out the tea leaves and chill until room temperature or cooler (you can do this in the freezer to speed things up,if you like).

 Add the tea to a blender or food processor, along with all of the other ingredients for your orange and Earl Grey tea cream filling and blend until smooth. Place in the refrigerator to thicken – again, you can speed this up by placing it in the freezer for about half an hour and then transferring the filling to the refrigerator. 

When you’re almost ready to serve your crepes, make the citrus salad. Peel, separate into segments and chop all of the citrus fruits and set aside. Now you can assemble your crepes. 

Divide the orange and Earl Grey tea cream filling among the crepes, roll up tightly and top with a portion of the citrus salad. Garnish with fresh mint leaves and serve.

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