Crepes suzette

Method

1. For the pancakes: Sift the flour and salt into a large bowl and make a well in the centre. Pour the egg into the well with a little of the milk, and whisk the liquid, drawing in the flour as you go. Continue to add the milk and whisk until all the liquid has been incorporated and you have a smooth batter. Pour into a jug, cover and place in the fridge for an hour or overnight.

2. For the orange butter: While the batter rests, rub the oranges with the sugar cubes over a bowl, until the sugar absorbs the orange oil and crumbles. Grate the zest of both oranges and juice one. Cream the butter with the icing sugar in the bowl with the orange sugar until smooth, then add the zest, juice and Curaçao.

3. Heat the oven to 120C/gas ½. Make the pancakes by heating the butter in a medium frying pan until foamy, then pouring in just enough batter and swirling to coat the bottom of the pan. Cook for 1-2 minutes until golden on the underside, flip over and cook on the second side until golden. Remove onto a plate and place a strip of greaseproof paper on top and keep warm in the oven. Continue until all the batter has been used.

4. Melt 2 tablespoons of the orange butter in the frying pan and place a pancake back into the pan, shaking to coat the pancake in the butter. Fold the pancake into a quarter shape and slide onto a serving plate. Drizzle over any orange butter from the pan and serve hot with a dollop of whipped cream.

Healthy tip: As part of a healthy balanced diet eat these crepes as an occasional treat or in small amounts. For more information on healthier eating see eatwell.gov.uk