250min 4 ppl
Vegan Crepes Suzette
50 minutes
4 people
Medium31–60 min or 7–12 steps
50 min · 10 steps
Medium: 31–60 min or 7–12 steps
485 kcalper person
Protein 5g
Carbs 62g
Fats 18g
About this dish
A dairy-free, egg-free take on the classic flambéed crêpes: aquafaba whipped and folded into the batter gives genuine lace-thin structure, while a burnt-orange caramel built from coconut cream and Grand Marnier delivers the same glossy, boozy sauce as the original.
Allergy Info
Gluten, Soya, Sulphites
Diet Info
Vegan
Ingredients
Fresh Produce
- Oranges, zested and juicedapproximately 120ml juice2 large
- Lemon, zested and juiced1
Dairy & Eggs
- Oat milk, unsweetened240 ml
- Vegan butter (such as Naturli or Miyoko's)60 g
Tins & Jars
- Aquafaba (liquid from a tin of chickpeas)80 ml
- Aquafaba, whipped to soft peaksreserved from above, whisked separately2 tbsp
- Coconut cream80 ml
Dried Goods
- Plain floursifted120 g
- Caster sugar2 tbsp
- Caster sugar80 g
Spices & Seasonings
- Fine salt1 pinch
- Vanilla extract1 tsp
Oils & Condiments
- Melted coconut oilplus extra for the pan1 tbsp
- Grand Marnier or Cointreau80 ml
Utensils
- Large mixing bowl
- Whisk
- 22-24cm non-stick pan
- Baking paper
- Wide heavy-based sauté pan
- Zester
- Long match or lighter
Method
1
Whisk together the flour, 2 tbsp caster sugar, and salt in a large bowl. Pour in the oat milk, the 80ml aquafaba, melted coconut oil, and vanilla extract, whisking until a smooth, lump-free batter forms. Fold in the separately whipped aquafaba until just incorporated.
Approx. 8 minutes
2
Cover the batter and rest at room temperature for 30 minutes.
Approx. 30 minutes
3
Place a 22–24cm non-stick pan over medium-high heat and brush lightly with coconut oil. When the pan is hot enough that a drop of batter sizzles immediately, pour in roughly 60ml of batter, swirling to coat the base in a thin, even layer. Cook for 90 seconds until the edges lift and the surface appears dry and set.
Approx. 15 minutes
4
Flip the crêpe and cook for a further 45 seconds until lightly golden on the second side. Transfer to a plate and repeat with remaining batter, stacking crêpes between sheets of baking paper. You should yield approximately 12 crêpes.
Approx. 15 minutes
5
Fold each crêpe into quarters to form a fan shape and set aside.
Approx. 3 minutes
6
In a wide, heavy-based sauté pan over medium heat, spread the 80g caster sugar in an even layer. Cook without stirring for 4–5 minutes until the sugar melts and turns a deep amber caramel at the edges, then gently swirl the pan to even the colour.
Approx. 5 minutes
7
Add the vegan butter and whisk to combine, then pour in the orange juice, lemon juice, orange zest, and lemon zest. The caramel will seize briefly — continue stirring over medium heat for 2 minutes until it loosens into a smooth sauce.
Approx. 2 minutes
8
Stir in the coconut cream and simmer for 2 minutes until the sauce thickens slightly and coats the back of a spoon.
Approx. 2 minutes
9
Arrange the folded crêpes in the sauce in a single layer and cook for 1–2 minutes, spooning sauce over each crêpe to warm them through and glaze them.
Approx. 2 minutes
10
Remove the pan from the heat, pour the Grand Marnier over the crêpes, and carefully ignite with a long match or lighter. Allow the flames to die down naturally, about 30–45 seconds, before serving immediately with sauce spooned generously over the top.
Approx. 1 minutes
