Dairy Free Crepes Suzette
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Learn more →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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