Dairy Free Crepes Suzette with Orange Sauce

Total time1 hr 20 min

Prep time20 min

Cook time30 min

Dairy Free Crepes Suzette with Orange Sauce

Thin, lacy crepes come together in minutes and are folded into neat triangles before they meet a glossy, caramel-kissed orange sauce. Fresh orange juice and zest, a bright hit of lemon, and a splash of Grand Marnier build layers of flavor before the cognac goes in for that dramatic tableside flambé. Each crepe soaks up the citrusy glaze as it warms in the pan, turning silky and fragrant with just the right touch of sweetness. A dusting of powdered sugar and a few orange segments on top make the finished plate feel like a special-occasion dessert, even though the technique is simpler than it looks. This one is a wonderful choice for a dairy free table, delivering all the classic bistro drama and citrus-forward flavor you want from crepes suzette. Whether you flambé it tableside or let the alcohol cook off gently in the pan, it's an elegant finish worth mastering.

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Ingredients

4 servings

For the crepe batter

¾ cup all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tbsp granulated sugar
¼ tsp fine salt
2 large eggs
1 cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
¼ cup water
2 tbsp unsalted butter, melted and cooled
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp pure vanilla extract
1 tsp finely grated orange zest
1 tsp unsalted butter, for the pan
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the orange sauce

4 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
⅓ cup granulated sugar
1 tbsp finely grated orange zest
¾ cup fresh orange juice (from about 2 large oranges)
1 tbsp fresh lemon juice
3 tbsp grand marnier or cointreau
2 tbsp cognac or brandy

For serving

powdered sugar, for dusting (optional)
fresh orange slices or segments, for serving (optional)

Instructions

1
Make the batter: whisk together the flour, sugar, and salt in a medium bowl. In a separate bowl or blender, combine the eggs, milk, water, melted butter, vanilla extract, and orange zest. Pour the wet ingredients into the dry and whisk until completely smooth with no lumps, or blend for 20 seconds. The batter should be thin — closer to heavy cream in consistency than pancake batter. Cover and rest at room temperature for 30 minutes to allow the flour to fully hydrate.
2
Heat a 10-inch nonstick skillet or crepe pan over medium heat. Add a small knob of butter (about 1/4 tsp) and swirl to coat the pan, then pour off any excess. Ladle about 3 tbsp of batter into the center of the pan and immediately tilt and swirl the pan in a circular motion so the batter spreads into a thin, even round. Cook until the edges look dry and lacy and the underside is pale golden, about 1 minute. Flip with a thin spatula and cook the second side for 20–30 seconds until just set. Slide onto a plate. Repeat with the remaining batter, stacking the crepes as you go — they will not stick. You should have 10–12 crepes.

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