2 cups/240g Plain Flour
1 tbs Caster Sugar, optional for a sweeter crepe/pancake
3 cups/720ml Unsweetend Sproud Milk
Pinch Sea Salt
Few tbs of Oil for frying
2 tbs Vegan Butter
1 cup/240ml Orange Juice
1 Fresh Orange, peeled & cut into segments
1 cup/230g Caster Sugar
1 Star Anise
1 Shot Orange Liqueur
First up prepare your batter. Add the flour & sea salt to mixing bowl, then whisk in the non dairy milk. Set the batter aside for 10 minutes.
Meanwhile for the sauce add all the ingredients (accept the butter) to a small saucepan & place it over a low heat. Let the sauce bubble away & thicken up for around 15 minutes.
Lightly oil a non stick frying pan placed over a medium heat then add enough batter to cover the surface over than pan, you can use the back of the ladle to spread the batter, cook for around 2 minutes on each side or until golden.
Before serving, whisk in the vegan butter into the sauce to make it silky & luxurious.
Serve the crepes with plenty of orange sauce drizzled over the top.