Vegan Crêpe Suzette with Almond Filling

Instructions

Crêpes:

1. Put flour, baking powder, and salt into a mixing bowl.  Add the milk gradually and mix with a whisk until smooth and lump-free. Add lemon juice,orange zest and little by little the sparkling water or soda. If the dough is too thick adjust the sparkling water.
2. Cover and let it rest for half an hour  in the fridge while you can prepare the filling and the sauce.
3. Stir the oil into the dough before frying.
4. Lightly oil a frying pan before frying the first crêpe. Heat the pan, add 1 small ladle of dough and  spread evenly in the pan with swirling motion. Fry till the edges get loose and lightly brown and  turn it with a  wooden spatula.  Fry the other side of the pancake until it gets a light golden brown colour. The recipe makes around 12-15 crêpes.
5. Cover them until ready to fill them.

Almond Filling:

1. Heat the cream with the sugar. Add the vanilla, cardamom and the zest. Bring it to boil.
2. Add ground almond, orange juice and liqueur. On medium heat cook for few minutes until creamy.

Orange Sauce:

1. Add sugar into a pan and on medium heat melt it without stirring. When it caramelized and amber yellow turn the heat off.
2. Add the orange and lemon juice very carefully as it will start to splatter. 
3. On low heat re-melt the caramel and add the liqueur and zest. 
4. Little by little add the butter and simmer the caramel until glossy.

Serving:

1. Pre-heat oven to 200ºC.
2. Fill the pancakes with almond cream. Fold them in four and place them in a baking dish or a casserole.
3. Pour the orange sauce over and bake them for 10 minutes.