Some of my fondest food memories are of savoring Crêpes Suzette being flamed at the table at a wonderful French restaurant. I enjoyed the elegance of the set up: the lightly cooked crêpes, the butter, the fresh orange juice, the orange zest, the sugar and the orange liqueur all lined up on a linen cloth. The waiter would deftly melt the butter in the pan, heat up the crêpes, add the remaining ingredients, fold them in quarters, douse them with liqueur and flame them with a match. The ceremony and the amazing aroma that perfumed the table was only surpassed by the taste.
Butter makes everything better but I don’t use butter in a dessert for a meat meal. In this recipe, I make my crêpes with soy milk and water; and then cook them in coconut oil. The coconut oil is so light that you really can’t taste it at all. What you have is a very light and pliable crêpe that you can use for both savory and sweet fillings. They can be made in advance and frozen with waxed paper between them; so that you always have them on hand for last minute company. Fill them with sautéed vegetables, shredded meat or with cooked fruit. Any way you choose will be a hit!
Hint: Using a pan with a heat resistant handle is helpful. If you don’t have one, be sure to use a pot holder when swirling the batter and slipping out the crêpes. The pan handle gets really hot!
Prep time: 30 minutes