Sticky Orange Crêpes
Lemon and sugar is a classic crêpe topping that we all know and love. But this Pancake Day, why not try something new and swap lemons for oranges in this sweet citrus-flavoured crêpe recipe!
Vegan chef Gaz Oakley has put a new spin on crêpes with his zesty vegan orange crêpe recipe that features a wonderfully sweet and sticky sauce infused with star anise for a subtle hint of spice. These posh pancakes are the perfect indulgence this Pancake Day as there’s even a cheeky shot of orange liqueur to give them an extra kick!
- For the crêpes:
- 60 60 g plain flour
- 180 180 ml Unsweetened Sproud Milk
- A pinch of sea salt
- A few Tbsp of oil for frying
- For the sticky orange sauce:
- 0.5 0.5 Tbsp vegan butter
- 60 60 ml orange juice
- 0.25 0.25 fresh orange, peeled & cut into segments
- 57.5 57.5 g caster sugar
- 0.25 0.25 star anise
- 0.25 0.25 shot of orange liqueur
- First up prepare your batter. Add the flour & sea salt to mixing bowl, then whisk in the non-dairy milk. Set the batter aside for 10 minutes.
- Meanwhile for the sauce, add all the ingredients to a small saucepan & place it over a low heat. Let the sauce bubble away & thicken up for around 15 minutes.
- Lightly oil a non-stick frying pan placed over a medium heat, then add enough batter to cover the surface over the pan (you can use the back of the ladle to spread the batter). Cook for around 2 minutes on each side or until golden.
- Once you’ve used up all the batter, serve the crepes with plenty of orange sauce drizzled over the top.
This recipe features in Gaz’s latest cookbook: ‘Plants Only Kitchen’. For more information, please visit www.avantgardevegan.
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