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Crepes Suzette

Matthew Fort from Market Kitchen
A classic French recipe for flambéed orange pancakes from Matthew Fort and Raymond Blanc

Crepes Suzette

Method

1. For the crepes: whisk together all ingredients then use a hand blender to blend to a smooth batter.

2. Pour a dollop of the batter mix into a hot pan and swirl it around the pan so it spreads out to the edges. Cook for about 1 minute or until the base of the pancake is golden.

3. Carefully flip the pancake and brown the other side, then slide onto a plate. Repeat with the remaining batter. Keep the pancakes warm by stacking on a plate and covering with kitchen paper.

4. For the syrup: wipe clean the frying pan and set over a high heat. Add the caster sugar and as it starts to caramelise add the butter and stir well. Pour in the orange juice and bring up to the boil. The mixture will turn syrupy.

5. Skim the top, then add the lemon juice. Cook over a high heat to reduce the syrup a little, than add a generous splash of Cointreau.

6. Add one pancake at a time to the pan, dipping them on both sides into the syrup, then folding in half. Remove the pancake and fold in half again on a plate. Repeat with the remaining pancakes. Line them up in a flameproof dish.

7. Add a generous splash of Cointreau to the pan, and tip into the gas flame to ignite (or carefully light with a match if you have an electric cooker). Pour the flaming Cointreau over the pancakes and dust with icing sugar.