Crêpe Suzette is really easy to make - I used to make it for breakfast when we spent our summers in France in the 80s/90s. If you substitute butter for marg and ensure you use vegan alcohol; pretty much any Crêpe Suzette recipe will work.
In fact, you don't really need a recipe at all. Just melt some margarine in a pan and add orange juice/peel, lemon juice/peel, sugar and Cointreau to taste. Simmer down slightly, add pancakes and warm through. If flambéing's your thing then pour a ladle of flaming cointreau or brandy over at the end - it's not strictly needed though. You can leave out the booze altogether if you like.
Here's the quantities I used last night:
- 6 Pancakes
- Knob of Margarine
- 1 Orange (zest only)
- 1 Lemon (zest + juice)
- 200ml Orange Juice
- 100g Castor Sugar
- 75ml Cointreau + extra for flambéing
Zest the orange and the lemon, then juice the lemon. Add to the orange juice along with the sugar and cointreau.
Heat the margarine in a pan, then add the liquid. Simmer for 5 minutes so that it reduces slightly and becomes more syrupy. Taste and add more sugar / booze as needed.
You may choose to remove the zest at this point - whilst it looks nice it doesn't taste so great. Add the pancakes one by one, sliding under the sauce then folding into quarters. Warm through for a couple of minutes.
If you feel the need to set fire to things; either seek professional help or heat a ladle of cointreau, light and add to the pan (or pour the Crêpe Suzette once served).
You can serve with icecream if you like, but it tastes perfectly fine on its own. I can thoroughly recommend eating it immediately whilst the pancakes are still delicate. I discovered to my dismay last night that if you pounce around with a camera for 20 minutes they can become rather chewy! :O