Sticky Orange Crêpes

Author: Gaz Oakley

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!

Servings: 1

Servings: 1

Ingredients

Method

Ingredients

(Servings: 1)

  • For the crêpes:
  • 240 240 g plain flour
  • 720 720 ml Unsweetened Sproud Milk
  • A pinch of sea salt
  • A few Tbsp of oil for frying
  • For the sticky orange sauce:
  • 2 2 Tbsp vegan butter
  • 240 240 ml orange juice
  • 1 1 fresh orange, peeled & cut into segments
  • 230 230 g caster sugar
  • 1 1 star anise
  • 1 1 shot of orange liqueur

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.com/books

 

Looking for that perfect pancake recipe to start your day?

Here are 23 vegan pancake recipes for Pancake Day!

We use cookies to give you a better experience on veganfoodandliving.com. By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it