Vegan Crêpes Suzette
Crêpes Suzette is one of France’s most iconic desserts: delicate, thin crêpes bathed in a bright, buttery orange sauce, traditionally finished with a warm splash of liqueur. This 100% vegan version replaces eggs, dairy butter, and cream with plant‑based ingredients, preserving the signature tender texture, vibrant citrus aroma, and perfectly balanced sweet‑tangy flavour without any animal products at all.
Shared by katty
Time
55 min
Serves
4
Difficulty
medium
🛒 Ingredients
- #Vegan Crêpe Batter;
- 120 g all‑purpose flour 1 tbsp caster sugar.. Pinch of fine sea salt..
- 250 ml unsweetened oat or soy milk.. 80 ml cold water
- 2 tbsp melted vegan butter (plus extra for cooking)
- 1 tsp pure vanilla extract.. 1 tsp finely grated orange zest
- #Suzette Orange Sauce;
- 80 g vegan butter.. 60 g caster sugar
- Finely grated zest of 2 large oranges.. 120 ml fresh orange juice
- 2 tbsp Grand Marnier, Cointreau, or orange‑flavoured liqueur (optional; replace with extra orange juice for non‑alcoholic)
- Fresh orange segments and mint leaves for garnish
👩🍳 Instructions
- 1
Make the crêpe batter: In a bowl, whisk together flour, sugar, and salt. Gradually pour in plant milk and water, whisking constantly until completely smooth and lump‑free. Stir in melted vegan butter, vanilla, and orange zest. Cover and let rest at room temperature for 15 minutes — this helps the batter spread evenly.
- 2
Cook the crêpes: Heat a lightly greased non‑stick pan over medium‑low heat. Pour a small ladle of batter, swirling to coat the pan thinly. Cook for 1–1½ minutes until golden underneath, flip carefully, and cook for another 30–45 seconds. Stack cooked crêpes on a plate.
- 3
Prepare the sauce: In a large frying pan, melt vegan butter over low heat. Stir in sugar, orange zest, and orange juice. Simmer gently for 2–3 minutes until slightly thickened and syrupy. Add the liqueur (if using). Optional flambé: carefully ignite the alcohol with a long match or lighter — stand back and let the flames die down naturally.
- 4
Fold & coat: Fold each crêpe into quarters or triangles, then place them into the bubbling sauce. Turn gently to coat every side, and warm through for 1–2 minutes.
- 5
Serve: Arrange the crêpes on warm plates, spoon over plenty of the orange sauce, and garnish with fresh orange segments and mint. Serve immediately while warm and fragrant.