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Overhead view of three pancakes folded in four and decorated with orange zest in a metal plate accompanied by butter speckled with orange zest in a ramekin
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5 from 7 votes

Crêpes Suzette flavored with Orange and Grand Marnier

The traditional crêpes Suzettes, created by the great cook Escoffier, are not flambéed. But if you want to do it, go for it. I offer you the goodness of these historic crepes flavored with Grand Marnier in a vegan version to serve on any special occasion. They'll delight you as they are beautiful, light, and soft despite the absence of gluten. The zest of candied orange simply enhances the pancakes. You are free to add orange segments to bring even more warmth and sunshine to your plate. Ingredients
Prep Time5 mins
Cook Time20 mins
Resting Time1 hr
Total Time1 hr 25 mins
Course: Breakfast
Cuisine: French
Diet: Gluten Free
Servings: 8 crêpes
Calories: 2931kcal
Author: Naiby

Ingredients

Candied orange zest and Suzette butter:

  • 3 oranges
  • 1 ⅓ cup water
  • ¾ cup sugar
  • heaping cup plant-based butter
  • ½ cup coconut sugar or icing sugar
  • 2 tablespoons orange juice

Pancakes:

  • 2 cups plant-based milk
  • 2 ½ cups gluten-free flour
  • 3 tablespoons coconut oil or plant-based butter
  • 3 tablespoons coconut palm sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 2 tablespoons Grand Marnier or Cointreau
  • ¼ teaspoon kosher salt

Instructions

Make the candied zest and the Suzette butter:

  • Take the zest of the orange using a peeler, then finely cut into julienne. Put it in a small saucepan, add water, and bring to a boil for 2 min. Drain the zest and return it to the saucepan. Add sugar and cover entirely with a bit of water. Bring to a boil and cook until the zest becomes shiny when removed. (Be careful not to overcook, the syrup must not caramelize!) Finely chop half of the candied orange zest. Reserve.
  • In a small bowl, combine the softened butter at room temperature with the chopped zest and orange juice. Add the sugar and mix well. Reserve.

Make the pancakes:

  • In a blender, add the milk, flour, coconut oil, sugar, cornstarch, vanilla, baking powder, orange liqueur, and salt. Mix in high-speed blender for about a minute until a smooth, lump-free dough is obtained. (Scrape the edges of the container with a spatula if a bit of flour is stuck to the sides.)
  • Refrigerate the dough for at least 1 hour or set aside overnight (in this second option, the dough will harden, but you can add a little water to dilute it a little).
  • Cover an 8-inch non-stick skillet with spray coconut or canola oil and heat over medium-high heat. (You can oil your pan by rubbing it with a cloth or paper towel soaked in oil.) Stir the pancake batter well before cooking. Then, once the pan is hot, pour in ⅓ cup of the batter. It should sizzle immediately. Before the dough sets, turn the pan with your wrist so that the entire surface of the pan is spread out to obtain a thin, homogeneous pancake.
  • The dough will slowly start to bubble in the middle by the time the pancake is about to be turned over. If the pan is too hot, the dough will bubble almost immediately, creating large holes. If this happens, reduce the heat to medium.
  • Cook until the pancake is golden underneath, about a minute. Using a small spatula to lift the edge, flip the pancake, and cook the other side between 30 seconds and a minute, or until the other side is golden. Place on a plate. Repeat until you have more or less 10 pancakes.
  • Take a knob of butter and spread thinly on the surface of each pancake, add a few candied orange zest, fold the pancakes in four and place them in a large pan or an ovenproof dish. Brush each pancake with a little remaining butter (to avoid drying out) and place a few candied orange zest on top.
  • Put in the oven at 300 °F for a few minutes, just enough time for the butter to foam on the surface. Take the pancakes out of the oven. Place three pancakes on each plate and add 2 to 3 drops of the orange liqueur to the hot pancakes before serving.
  • Serve immediately.

Notes

Get a smooth paste
Make sure there are no lumps. Mixing the dough in a blender will undoubtedly solve this problem. But if you want to go even further, you could strain the dough through a fine sieve or a metal colander. I admit, it's pushing it a bit, but it's all those little details that create the perfect pancake.
Respect the rest time
By letting the dough rest before making the pancakes (in the fridge since it's more than 30 min), you increase your chances of having excellent pancakes. This rest period allows the cornstarch (your fake egg) to bind to the liquid (the plant-based beverage). This step isn't absolutely essential, but if you have the time and foresight, it's worth it. The more it rests, the stronger the bonds will be.
Measure heat using your hearing
To tell if your pan is hot, throw water droplets into the pan. If you hear crackling, it's all good. Also, you can evaluate the cooking of the pancakes by the number of bubbles they release. As they cook, their moisture escapes, and they emit fewer bubbles as a result.
Use a good surface
Use an 8 inch (20 cm) skillet, or even better, a crepe/pancake pan. The latter ensures even cooking and has a small spout to lift the dough from the pan. If you love to make pancakes, this pan will make your life easier. You can have one for less than $25 or between $25 and $45.
Chef's tip: For the perfect lace-textured and structured pancake, use beer (blonde and light)! The additional carbonation and yeast will also impart a more complex flavor. The pancake batter will be tender and loose, and during baking, bubbles and small holes will form to leave nice pockets for sauces and toppings to flow inside.

Nutrition

Calories: 2931kcal | Carbohydrates: 586g | Protein: 42g | Fat: 58g | Saturated Fat: 36g | Sodium: 1486mg | Potassium: 1041mg | Fiber: 44g | Sugar: 324g | Vitamin A: 1949IU | Vitamin C: 226mg | Calcium: 1298mg | Iron: 15mg
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