Home Breakfast Christmas Crepes Suzette

Christmas Crepes Suzette

December 21, 2010

I don’t know how it goes for you, but on Christmas morning I can get so caught up in the moment and magic that I forget to fuel up. Fast forward to late morning and I realize that a cup of coffee and three pieces of Almond Roca just don’t cut it.

So I drag my feet into the kitchen to cook. But honestly, who wants to be in the kitchen on Christmas morning?! This year I am determined not to be. I have revisited and modified a recipe that I have served up for Christmas mornings past—a dressed-up “special” breakfast that I will prepare the day before and put together the day-of in under 10 minutes. It will be none other than the lovely Crepes Suzette.

Crepes Suzette is a traditional French dessert. I am excited that I can now make an exception and serve dessert for breakfast—and feel absolutely no guilt about it. You see, these aren’t your traditional crepes. Extra eggs and quinoa flakes give these pretty babies a hefty protein boost. And some of the honey can easily be substituted with liquid stevia for those watching their sugar.

This recipe is not egg-free, but is gluten-free, dairy-free and grain-free (if you don’t count the corn-derived flavoring in Earthbalance buttery spread!). And, no need to be intimidated by crepes. If you can flip a pancake, you can make a crepe!

Gluten-Free Quinoa Crepes Suzette

Gluten-Free | Casein-Free | Citrus-Free | Easily Corn-Free | Dairy-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free |Shellfish-Free | Soy-Free | Tree Nut-Free | Wheat-Free | Grain Flour-Free | Sesame-Free | Yeast-free | GFCF | Vegetarian

Makes: 16 crepes or 4-6 servings
Hands On Time:
1 hour



8 large EGGS

1-1/2 cups Silk Original ALMOND MILK (or other non-dairy milk)

1/4 cup runny HONEY (or liquid stevia)

1/4 cup light OLIVE OIL

1 tablespoon VANILLA EXTRACT



3/4 teaspoon SEA SALT


1-1/2 cups ORANGE JUICE (preferably fresh squeezed)

1/4-1/2 cup runny HONEY (use liquid stevia for a sweetener-free version)

6 tablespoons Earthbalance Soy-Free BUTTERY SPREAD or butter


1/2 cup GRAND MARNIER LIQUEUR, warmed (optional)


1. Add ingredients to blender in above order. Pulse a few times and allow to sit 3-5 minutes to soften quinoa flakes. Blend on medium until super smooth.

2. Heat a 8-9.5″ non-stick crepe pan (see Notes) over medium heat. Wipe pan with a well-oiled paper towel. Pour 1/4 cup batter into pan and swirl to coat bottom of pan. Continue to swirl until batter sets. Alton Brown demonstrates this at the end of Part 1 and beginning of Part 2 of his Crepe Expectations episode below.

3. When top of crepe is dry to the touch, lift one edge and fold crep in half. Transfer crepe to a plate and roll or fold in half again.

4. Repeat until all batter is used up.

5. At this point you may layer crepes in an airtight container, separating layers with parchment or wax paper and refrigerate or freeze. On the day you plan to use the crepes, simply set them on the counter and allow to come to room temperature. If you are ready to prepare your crepes, let’s move on to the orange sauce.

6. Bring to simmer in a large skillet; all sauce ingredients except liqueur. Add to simmering liquid 8 folded or rolled crepes; bathing them in the orange sauce as they are added to the skillet. Allow to simmer 1-2 minutes, turning a few times.

7. Add half of the liqueur to the pan and, using caution, ignite the liqueur with a long-handled lighter or fireplace match. This “flambeing” is more for show. You can just as easily cook the alcohol off by allowing crepes to simmer an additional minute.

8. Transfer crepes to warmed individual plates, drizzle with orange sauce and serve!


1. The Pan: Crepe making shouldn’t be intimidating. If you can flip a pancake, you can make a crepe. For a video demonstration, see the end of this post. The key is in using a good non-stick pan. There are two non-stick pieces of cookware I just can’t part with; my waffle iron and my crepe pan. My crepe pan is reserved for crepe makin’ only and I take really good care of it. If you choose to tackle crepes with a stainless steel fry pan, be forewarned, you’ll likely need to use a lot of oil or butter to prevent sticking. No guarantees here.

2. If using EarthBalance Buttery Spread, note that it does contain corn-derived flavoring.


More Good Stuff


Bridget December 21, 2010 at 12:21 pm

My most recent recipe of yours(and hugely successful!) was your coconut whip cream with your vegan pumpkin pie!!! Whipped cream was amazing!!! My pie, well without a terrific blender, a little grainy=), excellent flavor though!! I was just emailing another mommy last night about not having Elana's cookbook, and lo and behold I wake up to this post!! Merry Christmas!!!!

Laurel December 21, 2010 at 2:27 pm

Oh my favorite is your pumpkin pie from "Pumpkin Pie Foolery" I even bought a huge jar of agar powder so I didn't have to crush my flakes! My second favorite would be your whipped cream if I had an iSi which I don't so I've only had it with the pumpkin pie while dreaming. Seriously, I keep some of the pumpkin pie without the crust in several tupperware for emergency meals. Thanks so much for sharing it.

carrie @ gingerlemongirl.com December 21, 2010 at 3:11 pm

I LOVE crepes!! What a run recipe Lexie!! 🙂 Just in time for Christmas!

Noelle December 21, 2010 at 3:55 pm

So far your waffles are my favorite. I never used to eat waffles but when I saw that I had all the ingredients for your recipe I made them and now I use no other recipe. 🙂 Thanks for the giveaway!

Karin December 21, 2010 at 3:56 pm

I just made Elana's flourless cupcakes – they were great! I am new to GF baking so I was so thrilled the recipe worked well on the first try. I would like to try many more!!

Nina December 21, 2010 at 4:26 pm

I definitely want to try these crepes! (I miss crepes!)

Eileen December 21, 2010 at 4:31 pm

Quinoa is so good, and so are crepes. This looks like a wonderful recipe, and you photos are beautiful.

Diane-The WHOLE Gang December 21, 2010 at 5:33 pm

Wow these look totally amazing. For some reason I've been craving crepes. I am going to treat myself these on Christmas morning for sure! I may make a little chocolate hazel nut spread to put inside mine. I just love these grain free recipes!

arlyn December 21, 2010 at 7:12 pm

Oh, these look so delicious! I definately want to try to make these crepes soon =) I also love checking out Elena's Blog for recipes, so it would be great to get her book. Hope I win the giveaway!


Ari December 21, 2010 at 9:34 pm

These crepes look delicious!

Sabrina December 21, 2010 at 9:48 pm

Well, I'm new to your site, so I haven't had a chance to try a recipe yet. But, those crepes look mighty tasty!

Linda December 21, 2010 at 10:10 pm

Ooh. Our household requires dairy free ,soy free, and gluten free. What fun to find your website and such a festive recipe to start things off with! Thanks for sharing! Can't wait to try the crepes.

Jocelyn December 21, 2010 at 10:13 pm

I really want to try your cashew h…can't spell it! Sounds fab 😀

Vicki December 21, 2010 at 11:16 pm

I love crepes, or swedish pancakes which are similar, and really want to try this recipe! I am on a "no white" diet, to reduce my triglycerides. Believe me, it works!! For one month, last April, I went 98% no white (sugar, flour, etc) and dropped my triglyceride count by 117 points (whitelessdiet.blogspot.com)!! I like your blog… I will be a follower!

Kim @ Cook It Allergy Free December 21, 2010 at 11:54 pm

Okay, quinoa in crepes is absolutely a great idea. I make buckwheat crepes often, but this recipe looks so so yummy!
I am like you and do not end up eating much on Christmas morning since I am obsessed with capturing perfect photographs all morning. LOL
Cannot wait to try these!!

Alena Mack December 22, 2010 at 5:03 am

I can't wait to try your mousse! I am having so much fun trying all these new recipes! And would love to have Elana's cookbook to add to my repertoire! Thank you!

Alisa Fleming December 22, 2010 at 6:31 pm

Those look so perfect Lexie! Now make then egg-free for me (obviously JK – wholly 8 eggs! – I guess that is practically the definition of crepes!).

Liz Joiner December 22, 2010 at 6:56 pm

Those crepes look FABULOUS! I may have to run out and get some quinoa flakes.

One recipe that I have wanted to try for a while is your hazelnut brownies. I never have hazelnuts on hand, and when I go to the store I tend to forget them (even if they are on my list…crazy). 🙂 Look so delicious!

Neva December 22, 2010 at 7:34 pm

Just found your page while looking for a pastry recipe. Like your post about almond flour, and will be trying your crepe recipe. I have a crepe pan, just have never used it. I'm sure the kids will love crepes for Christmas day.

Lori Chenoweth December 23, 2010 at 7:42 am

I'm absolutely brand- new to your site here, so I couldn't have a favorite recipe YET. Recently discovered dairy, egg, and gluten allergies in my daughter as her behavior was atrocious! I had begun to not even know her! I have been on this very steep learning curve to learn how to cook for her without these 3 ingredients, and have also included the whole family as 3 of us have been reacting to dairy and egg as well. I have done everything from combining many flours to make the Buckwheat Pancakes in Donna Washburn's book, to botching two loaves of homemade bread and grinding amaranth etc. This is getting very expensive. I had the most success so far with The Spunky Coconut from the library, and it was her site that referred me to yours. WOULD LOVE A FREE BOOK.! FREE IS GOOD as so much of this is so expensive especially all the trial and error cooking. My recent cooking discovery- I have had more success grinding the flax seeds, then boiling them, and straining to get a very wonderful egg substitute!


Hi Lori, welcome to the club! It gets easier. You find you groove, the ingredients you have success with and so on. Funny you should find me an then here I post and egg recipe. These crepes are the first egg recipe I have posted. We are down to gluten and dairy but I still plan to continue posting recipes mostly without eggs for the benefit of people and families like yours. For bread, try the gluten-free goddesses bread (look for the post here on my site), and for sure, grinding flax is the only way to go, I have actually never heard of boiling it : ) What I am finding even better is chia seed ground … say 1-1/2 T to 3 T water. I get a better crumb with the chia for things like pancakes. And you have to try the Saturday pancakes and the waffles here on my site, too! I was in the same boat as you 2 years ago. Things are much better now and the healing I have witnessed has made it all worth it. My friend's little girl showed a dramatic turn in behavior once removing gluten alone. Well, thanks for tuning in, and thanks for sharing your story :)!!!


Carol, Simply...Gluten-free December 23, 2010 at 2:43 pm

It has been such a pleasure getting to know you this year. I wish you and yours a very Merry Christmas! xo Carol

Jill December 23, 2010 at 2:45 pm

I'll be making your Nutty Nola today!!!! Would LOVE a free cookbook!! Blessings & Merry Christmas! Jill

Wendy @ Celiacs in the House December 23, 2010 at 3:38 pm

Don't add me to the giveaway, Alana's book is one of my favorites, too and used often. I've been playing around with crepe recipes lately and love your use of quinoa flakes. Will definitely be trying that one too. Excellent crepe post with lots of inspiration and technique. Merry Christmas!

Maggie December 23, 2010 at 6:52 pm

Crepes! I'm impressed Lex! But ya can't sub 8 eggs darn it (I'm with Alisa). I want to try your chocolate mousse! And we LOVE your hubby's pancakes. I haven't tried chia as an egg replacer , but will now. Have a very Merry Christmas! xo

Kirsten December 24, 2010 at 5:09 am

Me me me!!!! I want to qualify too, Lex! 🙂 My crepe recipe calls for 3 eggs and I made it by subbing in the flax/water mix for all three- still came out. I'd be interested in giving this a whirl with flax…


Oh yeah!!! Let us know how they turn out. Chia gel is my favorite egg sub right now. No phytoestrogens like flax … and trust me, I have enough estrogen running thru my system … at this time anyway 🙂


Kimberly December 24, 2010 at 10:59 pm

This woud be great to have. Looks delicious.

Cheryl E December 25, 2010 at 5:13 am

I am also brand new to your site, but WOW I am totally impressed with your blog! I liked the looks of your crepes recipe so much I went out and found the Quinoa flakes. I have been on a special diet for over 10 years and use lot of almond flour for bread and desserts. Looking forward to trying some of your recipes!



Awww Cheryl. Your kind words are the best Christmas present! Glad you found the Quinoa flakes. For those looking for them, I found them at our local Kroger grocery store next to the instant oatmeal.

Serene December 26, 2010 at 7:25 pm

These are just gorgeous! I finally learned to make crepes this year, and they're so much easier than I thought they'd be.

nicola @ gfreemom.com December 28, 2010 at 6:58 am

I've been thinking about gluten free crepes and how I need to figure out how to make them. Perfect with savory fillings for the kids lunchboxes too. Thank you! Will be investing in a crepe pan asap…

Ari-- The Frugally Rich Life December 30, 2010 at 5:37 am

Could you use quiona flour instead of flakes? How much? I can't find them here for a good price. Even at Wal-mart they are $2 a cup!!! Just seems a little much to me! 🙁


There are quinoa flour crepe recipes online for sure. I might use some other GF flour, though. The flakes are very mild in taste, unlike the flour, so the quinoa-y tastes doesn't power through.

Carol, Simply...Gluten-free December 31, 2010 at 5:45 pm

A pretty great way to start a holiday! Love it.


Thanks for your great round-up Carol!


~M February 21, 2011 at 6:30 pm

These crepes look fabulous! Do you think it would work to use arrowroot or cornstarch instead of the tapioca starch? What other toppings besides the orange-Suzette sauce have you tried? Thanks!

~M March 29, 2011 at 5:54 pm

These are fabulous! We like them filled with chocolate chips and banana slices but also want to try a blueberry compote. I especially like how high in protein they are with the eggs and quinoa flakes…how mild they taste (I don't care for quinoa flour or even quinoa flakes as hot cereal but like these crepes or the flakes baked into muffins)…and how EASY they are in the Vitamix!

Francie April 13, 2011 at 4:17 am

Love the Alton Brown tips, I'm definitely a visual learner so this helped so much!

Lexie April 13, 2011 at 4:29 am

Francie, I just find him adorable in an odd sort of way. I could listen to him all day. We don't have a TV so I have to track all this kind of content down online. Glad it's there!


Misha October 11, 2011 at 3:01 pm

Hi Lexie,

Thank you so much for sharing this recipe!! I made it yesterday as an afternoon treat during our Canadian Thanksgiving for my gluten and dairy-loving boyfriend and family… and they absolutely loved it! It is tough to cook and bake when you're the only one who is on a restircted diet, but that certainly doesn't mean restricted taste or flavour! I look forward to making other sauces to complement the crepes 🙂


Lexie October 11, 2011 at 4:23 pm


So glad you loved them! Happy Thanksgiving. If you come up with some good sauces, do share : ) We are off of eggs again, so wahhhh! So hard when your 5 year old comes down stairs in the morning and wants crepes. We got his results back last week, like his brother he needs to go off of gluten, dairy, egg, corn, etc. Ugh.

Keep on keeping on ; )


Jeanette December 22, 2011 at 1:19 am

Lexie – your crepes are absolutely perfect looking! I need to make these for my little guy – he hasn't had a crepe since we put him on a gluten-free diet.


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