Dairy Free Crepes Suzette

Total time1 hr 20 min

Prep time20 min

Cook time30 min

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Ingredients

4 servings

For the crepes

1 cup all-purpose flour
2 large eggs
1 ¼ cups dairy free milk
2 tbsp dairy free butter, melted
1 tbsp granulated sugar
¼ tsp fine salt
1 tsp vanilla extract
1 tsp neutral oil, for the pan

For the Suzette sauce

4 tbsp dairy free butter
⅓ cup granulated sugar
1 tbsp orange zest (from about 2 oranges)
¾ cup fresh orange juice (from about 3 oranges)
4 tbsp grand marnier

For serving

1 tbsp fresh orange juice, for serving (optional)
1 tsp powdered sugar, for dusting (optional)

Instructions

1
Combine the flour, eggs, dairy free milk, melted dairy free butter, sugar, salt, and vanilla extract in a blender and blend on medium speed until completely smooth, about 30 seconds. Alternatively, whisk together in a bowl until no lumps remain. Transfer to a bowl or pitcher, cover, and rest at room temperature for 30 minutes — the batter should be thin and pourable, closer to heavy cream in consistency than pancake batter.
2
Heat a 10-inch nonstick skillet or crepe pan over medium heat. Brush lightly with neutral oil. Pour in about 3 tablespoons of batter and immediately tilt and swirl the pan so the batter spreads in a thin, even circle across the bottom. Cook until the edges look dry and lacy and the underside is pale golden, about 1 to 1½ minutes. Flip with a spatula and cook the second side for 30 seconds, until just set. Slide onto a plate. Repeat with the remaining batter, stacking the crepes as you go — you should get about 8 crepes total.

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