Gluten Free Vegan Crepes Suzette

Total time1 hr 15 min

Prep time15 min

Cook time30 min

These delicate crepes get folded into elegant little fans and bathed in a glossy orange-Grand Marnier sauce that reduces right in the pan until it's syrupy and rich. The batter comes together thin and pourable, resting just long enough to hydrate before it hits a hot, lightly oiled skillet and spreads into lacy, golden rounds. Fresh orange zest and juice give the sauce its bright citrus backbone, while a splash of orange liqueur adds warmth and depth as it simmers down. Once the folded crepes are nestled into that sauce and spooned over until they're glistening and warmed through, a dusting of powdered sugar and a few mint leaves finish the plate beautifully. It's a showstopper brunch or dessert that comes together with simple pantry staples, and it's a great fit for a gluten free table.

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Ingredients

4 servings

For the crepe batter

1 cup all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose 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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