• To begin, prepare the crepe batter. Blend the almond milk, coconut oil, water, flour, sugar, vanilla extract, and flaxseed powder in a blender until smooth. For 10 seconds on high speed, or until the mixture is smooth and lump-free. If necessary, scrape down the sides of the blender and mix for a few seconds.
• Refrigerate the batter for at least an hour or overnight. The longer the batter sits in the refrigerator, the thicker it becomes. The consistency should be similar to that of a pancake yet thicker than water.
• Preheat a medium nonstick skillet over a medium heat source. Grease the pan with butter and let the pan to come to temperature. Fill the pan halfway with batter. Swirl the batter in a circular motion to produce a thin big circle. Allow the crepe to cook until the bottom layer of batter is golden brown and the top layer is mostly dry.
• Cook for a further 30 seconds on the opposite side to properly cook the crepe. Remove the crepe from the pan and place it on a clean plate. Place a clean dish towel over the crepe. Rep the previous stages until all of the batter has been utilized.

Flambe

• Place the tablespoon of coconut oil in a medium sauté pan. Preheat the pan to a medium-high heat and allow the butter to melt completely before adding the tablespoon of brown sugar and orange zest. Continue mixing and allowing the mixture to gently caramelize. Once it begins to boil, add the orange juice and segments and simmer for another minute.
• When the mixture begins to bubble again, add the brandy. Immediately after adding the brandy, carefully burn it with a long lighter. Allow the brandy to burn out fully before gently shaking the pan to ensure the fire is totally gone. Allow the mixture to simmer and thicken slightly for around 1 to 2 minutes longer.
• Spread the flambéed oranges and sauce among the crepes. Serve warm with vegan ice cream or whipped coconut cream.