Mix the dry ingredients in a large bowl: flour, cornstarch, salt, and sugar.

Mix the liquid ingredients in another bowl: plant-based milk, vegetable oil, and vanilla extract.

Make a well in the center of the dry mixture and gradually pour in the liquid mixture while stirring to achieve a smooth and homogeneous batter.

Let the batter rest at room temperature for about 60 minutes, if possible, to allow the ingredients to blend well.

Heat a non-stick pan over medium heat and lightly brush it with vegetable oil.

Pour a ladle of batter into the hot pan and tilt it to spread the batter evenly.

Cook the crepes until golden on each side, then keep them warm.

In a large pan or skillet, combine the orange juice, orange zest, and sugar. Bring to a boil, then reduce the heat and simmer until the sugar is completely dissolved.

Add the vegetable butter to the sauce and stir until melted and incorporated, creating a slightly thickened sauce.

Carefully pour the Grand Marnier and cognac into the pan. If you're comfortable with the flambé technique, carefully ignite the alcohol with a long match or lighter to flambé. Let the flames extinguish naturally as the alcohol burns, giving the sauce its characteristic aroma.

Once the flame is out, place the crepes in the pan one by one, coating them with sauce or fold them into quarters (into a triangle shape) before adding them to the sauce. Briefly reheat them in the sauce to soak up the flavors.

Serve immediately, drizzling with extra sauce if desired.

For a spectacular service, perform the flambé in front of your guests. However, make sure to do it safely, away from any flammable objects. If you prefer to avoid alcohol, you can omit the flambé. The crepes will still be delicious without this step.