Crepe Suzette

110g/4oz Plain flour, sifted
pinch of salt
2 eggs
200ml/7fl oz milk mixed with 75ml/3fl oz water
50g/2oz butter
1 medium orange, grated zest only and 1 tbsp caster sugar

FOR THE SAUCE

150ml/5fl oz orange juice
1 medium orange
1 small lemon, grated rind and juice
1tbsp caster sugar
3tbsp Grand Marnier, Cointreau or Brandy
50g/2oz unsalted butter
a little extra Grand Marnier for flaming

These little crepes should be thinner than the basic pancakes so when making them use only 1.5tbsp of batter at a time in a 18cm/7in pan. If the pancakes look a little raggy it doesn't matter as they are going to be folded

Makes 15 - 16 crepes

For the sauce

Mix all the ingredients with the exception of the butter in a bowl. At the same time warm the plates on which the crepes are going to be served
Now melt the butter in the frying pan. Pour in the sauce and allow it to heat very gently. Then place the first crepes in the pan and give it time to warm through before folding it in half and then half again.
Slide this onto the edge of the pan, tilt the pan slightly so the sauce runs back into the centre then add next crepe. Continue until all crepes are re-heated, folded and well soaked in the sauce

You can flame them at this point. Heat a ladle by holding over a gas flame then away from the ehat pour a little liqueur into it, return to the heat to warm the spirit then set light to it.
Carry the flaming ladel to the table over the pan and pour the flames over the crepes before serving on the warmed plates