Alcohol-Free Crêpe Suzette

Ingredients

• 2 Eggs
• 300 ml milk (3.5% fat)
• 150 g spelt whole‑grain flour
• 3 Tbsp raw sugar
• 6 tbsp butter
• 4 organic oranges
• 0.5 vanilla bean (pulp)
• 2 tbsp powdered sugar (for dusting)
• 1 handful fresh mint

Instructions

1. 1.

   Whisk eggs, milk, spelt flour and 1 Tbsp raw sugar into a smooth batter; let rest for about 20 minutes.

2. 2.

   Wash orange peels hot, grate the zest from two oranges. Peel the remaining two oranges, removing all white pith. Cut fruit segments between membranes, catching juice. Squeeze juice from the other two oranges.

3. 3.

   Caramelize the remaining raw sugar with 3 Tbsp butter in a pan; deglaze with orange juice and reduce slightly. Add orange zest, segments, and vanilla pulp; remove from heat.

4. 4.

   Heat the remaining butter gradually in a pan; fry thin crêpes one at a time until golden, then fold into triangles.

5. 5.

   Place crêpes in the orange sauce, garnish with orange segments, dust with powdered sugar, and serve with fresh mint.