Pairs with Creation Elation
Yield: 10-15 portions
Crêpe Suzette
100 g gluten-free flour
3 large eggs
1 tsp baking powder
1/4 teaspoon salt
1 tablespoon maple syrup
1 teaspoon vanilla paste
2 tablespoon olive oil
Add all the ingredients to a blender, then blend until smooth and transfer to a piping bag. Heat a bratzeli machine on medium heat, then pipe enough mixture to cover the whole bottom surface of the Bratzeli machine with a thin layer. Cook it open (don’t close the machine), turning once.
Coconut sauce
400 ml coconut milk
100 ml Creation Elation
250 ml (1 cup) apple puree
40 g fructose sugar
Put all the ingredients in a pot and bring to a boil over medium heat. Reduce until thick, stirring every now and then.
Cinnamon and coconut milk
320 g coconut milk
480 ml water
480 ml apple puree
1 tsp (5 ml) ground cinnamon
2 tbs (30 ml) cornflour
2 tsp (10 ml) agar agar
Add the coconut milk, water, puree and cinnamon to a medium size pot and bring to a boil over medium heat. Add the corn flour and agar agar, whisking well, and cook for 5 min over low heat. Refrigerate for an hour until set, then blend in a power blender until smooth.
Apples
60 ml brown sugar
100 ml Creation Elation
2 apples, thinly sliced
5 ml ground cinnamon
Place the sugar in a pan over medium heat. Cook until caramelized, then carefully add the wine to deglaze the pan. Turn the heat to low and add the apples and cinnamon. Simmer until the apples are tender, then remove from the heat.
Crêpe sauce
75 g icing sugar
½ cup (125 ml) butter
2 oranges, juice and finely grated zest only
4 tbs (60 ml) Creation Elation
1 tsp (5 ml) cornstarch
Put all the ingredients in a pot and cook on low heat for 3 minutes. Turn up heat to a medium and cook for another 4 minutes, then set aside.
Garnish
mint leaves