Ingredients:
½ cup Soy Milk
½ cup Water
¼ ​ cup melted Margarine
⅔ cup and 1 tablespoon Sugar
½ teaspoon Kosher Salt
2 tablespoons Maple Syrup
1 cup all-purpose Flour
⅔ cup Orange Juice
​1 Orange or Citrus Fruit
6 tablespoons chilled Unsalted Butter, cut into pieces
1 scoop of Vanilla Ice Cream
Total cooking time:
30 mins

Recipe:
  1. In a large mixing bowl, blend soy milk, water, margarine, 1 tablespoon sugar, maple syrup, flour, and 1/4 teaspoon salt.
  2. Cover and chill the mixture for 15 minutes.
  3. Lightly grease a skillet with some margarine and heat the skillet until hot.
  4. Pour approximately 3 tablespoons of batter into the skillet. Swirl to make the batter cover the skillet's bottom. Cook until golden, flip and cook on opposite side.
  5. Once the crêpes are cooked, place them in a separate dish and make the suzette sauce in the heated skillet.
  6. Bring orange juice and 2/3 cup of sugar to a simmer in the skillet over medium heat, stirring until sugar is melted.
  7. Add butter a piece at a time, whisking until incorporated before adding more; stir in 1/4 teaspoon salt and zest orange on top.
  8. Continue to gently simmer, swirling sauce often, until slightly thickened, about 5 minutes.
  9. Take flat crêpe, dip half of the closed side in the suzette sauce, fold in half, and then fold again in half to make a quarter with both the top and bottom covered in the sauce.
  10. ​Serve the crêpes warm with a scoop of vanilla ice cream on top with the remaining orange zest.