Crêpes suzette

Method

1. For the crêpe batter: sift the flour into a bowl and make a well in the centre. Tip all the remaining batter ingredients into the well and whisk together until you have a smooth batter the consistency of double cream. Transfer the batter to the fridge to rest for at least an hour.

2. For the orange sauce: put the butter, sugar, orange zest and juice, 2 tablespoons of the orange liqueur and 1 tablespoon of the brandy into a small saucepan.

3. Set the pan over a high heat and bring to the boil, stirring continuously for about 3-4 minutes or until the sugar dissolves and the sauce thickens. Set aside and keep warm.

4. To cook the crêpes: melt a knob of butter in a crêpe pan or small frying pan over a medium heat. Add a ladleful of batter to the pan and swirl around to thinly and evenly cover the bottom of the pan.

5. Cook for about 20 seconds, then flip the crêpe over and cook for a further 20 seconds, or until golden brown on both sides.

6. Slide the crêpe onto a warm plate and keep warm as you make the rest of the crêpes, melting a little more butter in the pan for each one.

7. To serve, pour the orange sauce into a large, heavy-based frying pan set over a low heat. Add the crêpes to the sauce, one at a time, folding each in half then half again to make triangles, making sure they are well coated in the sauce.

9. Warm the remaining orange liqueur and brandy in a small saucepan over a low heat.

10. To serve, pour the warm liqueur and brandy over the crepes and sauce in the pan and carefully ignite to flambé.