Vegetarian Vegan Crepes Suzette

Total time1 hr 15 min

Prep time15 min

Cook time30 min

This dreamy dessert transforms simple pantry staples into delicate, lacy crepes that fold into perfect little fans, ready to soak up a glossy citrus sauce. Fresh orange zest and juice reduce down with sugar until syrupy, then get a splash of Grand Marnier for that classic warm, boozy-orange depth. Each crepe gets nestled right into the sauce to soak up all that bright, caramelized flavor before landing on the plate. A dusting of powdered sugar and a scatter of fresh mint leaves finish things off with the kind of restaurant polish that feels far more impressive than the effort required. Since the whole dish is built entirely from plants, it's a natural, easy win for anyone eating vegetarian — no awkward workarounds needed to make this one fit the table.

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Ingredients

4 servings

For the crepe batter

1 cup all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
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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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