Crêpes Suzette Végétaliennes

Crêpes Suzette Végétaliennes are a delightful twist on a classic French dish, offering light, delicate crêpes infused with a zesty orange sauce, perfect for a sophisticated vegan dinner. These crêpes are not only delicious but also showcase the art of plant-based cooking with a touch of French flair.

Ingredients

• All-purpose flour - 100 grams
• Almond milk - 250 ml
• Maple syrup - 2 tablespoons
• Coconut oil - 2 tablespoons (melted)
• Vanilla extract - 1 teaspoon
• Salt - 1/4 teaspoon
• Orange juice - 50 ml
• Orange zest - 1 teaspoon
• Coconut sugar - 2 tablespoons
• Vegan butter - 1 tablespoon
• Fresh mint leaves - for garnish

Steps

1. In a mixing bowl, whisk together the all-purpose flour, almond milk, maple syrup, melted coconut oil, vanilla extract, and salt until smooth. Let the batter rest for 15 minutes.
2. Heat a non-stick skillet over medium heat and lightly grease with a bit of coconut oil. Pour about 1/4 cup of the batter into the skillet, swirling to evenly coat the bottom. Cook for 2-3 minutes until the edges lift and the bottom is lightly golden.
3. Flip the crêpe and cook for an additional 1-2 minutes. Transfer to a plate and repeat with the remaining batter, stacking the crêpes as you go.
4. In a small saucepan, combine the orange juice, orange zest, coconut sugar, and vegan butter. Heat over medium until the mixture simmers and thickens slightly, about 5-7 minutes.
5. To serve, fold the crêpes into quarters and place on plates. Drizzle the orange sauce over the crêpes and garnish with fresh mint leaves.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 50 g
• Fiber: 3 g
• Sugar: 10 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Water: 0.25 L

Health Benefits

• Rich in Vitamin C from the orange juice and zest.
• Contains healthy fats from coconut oil and almond milk.

Tags