Eosinophilic Esophagitis Friendly Vegan Crepes Suzette
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Learn more →Ingredients
4 servings
For the crepe batter
- 1 cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tbsp organic cane sugar
- ¼ tsp salt
- 1 ½ cups plant-based milk
- 3 tbsp aquafaba
- 2 tbsp vegan butter, melted
- 1 tsp vanilla extract
- 1 tsp neutral oil, for the pan
For the Suzette sauce
- 1 tbsp orange zest (from about 1 large orange)
- ¾ cup fresh orange juice (from about 2 large oranges)
- 3 tbsp organic cane sugar
- 3 tbsp vegan butter
- 2 tbsp grand marnier or other orange liqueur
- 1 tbsp fresh orange juice, for finishing
For serving
- 1 tbsp powdered sugar, for dusting (optional)
- 1 tbsp fresh mint leaves (optional)
Instructions
- 1
Combine the flour, 1 tbsp sugar, and salt in a blender (or a large bowl). Add the plant-based milk, aquafaba, 2 tbsp melted vegan butter, and vanilla extract, then blend or whisk until completely smooth with no lumps — the batter should be thin, pourable, and closer in consistency to heavy cream than to pancake batter. Cover and rest at room temperature for 30 minutes so the flour fully hydrates.
- 2
Heat a 10-inch nonstick skillet over medium heat and brush lightly with neutral oil. Pour 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 spatula and cook the second side for 20–30 seconds, until just set. Slide onto a plate and repeat with the remaining batter, stacking the crepes as you go. You should get 10–12 crepes.
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