Ingredients:

Sourdough Crêpes (makes 6)

100g active starter or discard (or a mix of 50 g water and 50 g plain white flour)
160g plant-based milk
10g sugar
150g sparking water
100g plain white flour
1/4 tsp salt

Orange Sauce 

460ml freshly squeezed orange juice
1-2 oranges, sliced 
80g sugar
2 tbsp orange peel/peel of 3-4 smaller oranges
30 g plant-based butter
2 tbsp Cointreau

Method:

Sourdough Crêpes

In a medium-sized bowl whisk sourdough starter, plant-based milk, and sugar. Once combined, add sparkling water and plain white flour. Mix well and let sit for 5-10 minutes while you prepare the rest of the ingredients. 

Heat a pan over medium-high heat (7/10 setting on the stove) with a drizzle of neutral oil. Pour one ladle of pancake mixture and swirl the pan to create a round shape. Cook for 1 minute on each side and remove from heat. Repeat until you run out of batter. Once they are cool enough to handle, fold them into triangles. 

Crêpe Suzette 

Heat a pan over medium heat, add sugar, and let it caramelize without disturbing it too much. I like to lift the pan and swirl it around. This should take around 5 minutes. 

Once the caramel reaches a dark amber color, add orange juice and orange peel. Bring up the heat and let simmer for 4-5 minutes, until slightly thickened. Add butter and whisk it in. 

At this point, you can add all pancakes and orange slices or add them individually, spooning over the sauce. Add Cointreau, light the pan with a lighter, and flambe the pancakes. Cook for another 1-2 minutes, until the sauce thickens and the pancakes start to caramelize on the bottom. 

Serve with plant-based whipped cream or Cream Fraiche.