Pancrepes with Citrus Glaze

By Sweet July

Coming to you with another brunch staple to add in rotation!

Serves: 4

Bringing thick pancakes and creamy crepes together to create the best of both worlds.

Pairing these warm bites of heaven with a sweet citrus glaze and fresh berries will transport you to Summer days.

Ingredients

- PANCREPES
- 4 large eggs
- 1 1/2 cups unsweetened refrigerated coconut milk
- 2 tbsp olive oil
- 1 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1 tsp grated lemon zest (from 1 lemon)
- 1/8 tsp kosher salt
- 2 cups all-purpose flour

- GLAZE
- 1 cup (about 4 ounces) powdered sugar
- 1 tsp grated grapefruit zest (optional), plus 2 tablespoons fresh juice (from 1 grapefruit), divided
- 2 tbsp unsweetened refrigerated coconut milk
- Optional Toppings
- Fresh fruit of choice
- Chopped nuts of choice

Instructions

step 1

Prepare the pancrepes: Preheat oven to 175°. Whisk eggs in a large bowl until frothy. Add coconut milk, oil, syrup, vanilla, lemon zest and salt. Gradually whisk in flour until well combined and no lumps remain.

step 2

Heat a medium-size nonstick skillet over medium. Pour 1/4 cup batter into skillet, and quickly tilt skillet in all directions until batter forms a 5-inch round. Cook until top is set and edges look dry, about 2 minutes. Flip and cook an additional 2 minutes. Transfer pancrepe to a baking sheet and place in preheated oven to keep warm. Repeat process with remaining batter.

step 3

Prepare the glaze: Whisk together sugar, grapefruit juice, coconut milk and, if using, grapefruit zest in a medium bowl until smooth. Serve glaze over warm pancrepes. If desired, top with fresh fruit and nuts.