Vegan Crepes Suzette

Thin and Sweet Crepes Topped with Flambéed Orange Supremes

I’ve always wanted to make vegan crepes, but honestly I have always been intimidated. After some research and recipe testing, I have found two separate recipes for crepes and both of them are delicious. One of them is using the vegan Just Egg. This was the first time I ever used this product, and it worked perfectly. It gives the crepes the perfect spring and sponginess that real crepes have. The other recipe, I used White Rice Flour. Rice flour is a good alternative for those who can't find the Just Egg brand in grocery store near them. The end result is very similar the Just Egg Crepes in texture.

Let's talk about flambé. This technique is exciting and good for show. It is also very dangerous, so if you don't feel comfortable, then don't do it. I have left alternative options for these crepes so you don't have to flambé. Both of these recipes are equally delicious and I encourage you to try at least one of them out.

Ingredients

Just Egg Crepes

¼ cup vegan just egg

3/4 cup unsweetened soy milk

1/2 cup water

1 cup flour

3 tablespoons melted butter, melted (country crock avocado oil)

2 Tablespoons sugar

½ tsp vanilla extract

Rice Flour Crepes

¾ cup unsweetened soy milk

¾ cup water

1 cup flour

3 tablespoons melted butter, melted (country crock avocado oil)

2 Tablespoons sugar

½ tsp vanilla extract

1 tablespoon rice flour

Flambé (Optional)

1 tablespoon butter (Country Crock Avocado Oil Butter Sticks)

1 tablespoon brown sugar

Juice from one orange

Zest from ½ an orange

6 to 8 orange supremes (as many as you can get from one orange)

2 tablespoons brandy

Optional Toppings

Coconut Whip Cream

Fruit

Your Choice of toppings

Procedures

Start by making the crepe batter. For both the Just Egg batter and the Rice Flour batter, the procedures are the same. In a blender, add the soy milk, melted butter, water, flour, sugar, vanilla extract and either the Just Egg or Rice Flour. Blend on high for ten seconds or until the mixture is smooth and lump free. Scrape down the sides of the blender if needed and blend for a couple of seconds.

Make sure not to over blend the mixture. If the mixture is blended too much, gluten will develop in the batter and in result you will have tough crepes. Place the batter in the refrigerator for at least an hour and up to 12 hours. The long the batter rests in the fridge, the thicker the batter will become. You want the consistency to be thinner than a pancake, but thicker than water.

Once the time has elapsed, heat a medium non-stick pan on medium heat. Grease the pan with butter and let the pan heat up. Pour about a fourth cup of batter into the pan. Lift the pan and swirl the batter in a circular motion to create a thin large circle with the batter. Let the crepe cook until the bottom is golden brown and the top layer of batter is mostly dry. Large air bubbles may form in the crepe, but that is okay. They Should deflate after you flip the crepe.

Flip the crepe over and cook for another 30 to a minute just to thoroughly cook the crepe. Remove the crepe from the pan and onto a clean plate and over the crepe with a clean dish towel. Repeat the same steps until all the batter is used.

Once all the batter is used, and all of the crepes are made, it's time to flambé. This step is totally optional and should only be done if you have confidence in your skills.

If you are not Flambéing, serve the crepes hot with your choice of toppings.

Recommendations: Vegan Chocolate Hazelnut Spread, Cookie Butter Spread, Chocolate Sauce, Peanut butter, Fruit, Powdered Sugar

Cookie Butter and Banana

If you are flambéing, follow these steps. Have all the ingredients portioned out and ready to go. In a medium sauté pan, place the tablespoon of butter. Heat the pan to medium high and let the butter fully melt before adding the tablespoon of brown sugar and the orange zest. Continue to mix and let the mixture caramelize slightly. Once it starts to bubble add the orange juice and the supremes and continue to cook.

Once it starts to bubble again add the brandy. Right after adding the brandy, carefully set the brandy on fire with a long lighter (PLEASE DO NOT USE A SMALL POCKET LIGHTER). Let the brandy burn out, then gently shake the pan to insure the fire is completely out. Let the mixture cook and thicken slightly for about 1 to 2 more minutes.

Pour the flambéed oranges and the sauce over the crepes. Serve hot with coconut whip cream on the side (optional) and enjoy.