Crêpes Suzette with Orange Yogurt

13g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

orange yogurt

• 150 g orange juice
• 25 g caster sugar
• 1 tsp orange zest (organic)
• 15 g cornstarch
• 250 g soy yogurt

crêpe batter

• 600 g soy milk
• 200 g all-purpose flour
• 1 tbsp caster sugar
• 1/2 tsp baking soda
• 1/2 tsp apple cider vinegar
• 1/2 vanilla bean
• 1 pinch salt
• vegetable oil

suzette sauce

• 200 g orange juice (a little more for sautéing)
• 40 g lemon juice
• 5 g orange zest
• 3 g lemon zest
• 120 g caster sugar
• 1/4 tsp salt
• 30 g orange liqueur (a little more for sautéing)
• 90 g vegan butter (a little more for sautéing)

Contains: gluten, soy

How to make it

1. In a small saucepan, heat the orange juice, sugar, orange zest, and cornstarch. Bring the mixture to a boil while stirring constantly.
2. Once the mixture thickens, remove from heat and stir in the soy yogurt. Chill the orange yogurt in the refrigerator or freezer while you prepare the crêpes.
3. Gradually whisk all the dry ingredients into the plant milk, adding the flour last. Add it slowly and mix gently so no lumps form in the batter.
4. Heat your favorite crêpe pan over medium heat and lightly brush with oil.
5. Once the oiled pan is hot, pour in the batter - 1/3 of a cup for smaller pan. Quickly spread the batter over the entire surface by tilting the pan and let cook.
6. When bubbles start to appear and the top becomes more matte, flip the crêpe with a spatula and cook for a few minutes on the other side. The first crêpe never turns out right, so eat it immediately.
7. Once the crêpes are done - you should have at least 8 to 12 pieces, prepare the Suzette sauce. In a smaller saucepan, mix the orange and lemon juice and zest, sugar, and salt, then bring to a boil.
8. When the mixture boils, remove from heat and stir in the cubed butter and orange liqueur.
9. In the crêpe pan, melt a teaspoon of extra butter with a tablespoon of extra orange juice. Briefly sauté the crêpes in the butter and juice until golden.
10. Fold each crêpe in half, then fold once more to create triangles.
11. With the crêpes sautéed, add about a third of the Suzette sauce and 4 folded crêpes to the pan so they cover the entire surface. Cook the crêpes in the sauce over low heat for 3-4 minutes until the sauce begins to thicken.
12. Add about 15 ml of orange liqueur to the center of the crêpes and ignite with a flame. Wait until the fire goes out, then transfer the flambéed crêpes with sauce to a plate and serve with the chilled yogurt. Repeat with the rest of the pancakes and Suzette sauce.

Nutrition