Crêpes Suzette

Method

Place the flour, eggs and milk into a bowl and whisk together. Cover the bowl in cling film and place in the fridge to rest for 30 minutes.

Brush a frying pan using a little melted butter add a ladleful of the batter mix, enough to coat the base of the pan completely. Cook for 1 minute on each side or until golden. Repeat with the remaining batter. As each crêpe is finished remove from the pan and place between sheets of greaseproof paper.

Pour the orange juice into a saucepan, add the zest, butter and sugar. Bring to the boil and then turn the heat down to a simmer. Cook for 10-15 minutes, until the sauce becomes syrupy.

Fold the crêpes into quarters and arrange them in a large flameproof dish or pan, slightly overlapping each other. Pour the syrup over the crêpes. Keep the empty saucepan you will need it later. Gently warm through for about 3-4 minutes over a low heat.

Warm the orange liqueur of your choice in the empty saucepan. Once the crêpes have been heated in the orange sauce, pour the liqueur over them and carefully light with a long match to flambé. Serve immediately, spooning crêpes and sauce onto each warm plate with a large scoop vanilla ice cream.

Ingredients

For the crêpes
250g plain flour
2 eggs
600ml milk
2 tsp melted butter

For the sauce
3 oranges: zest of 1 and juice of three
50g butter
50g caster sugar
60ml Grand Marnier or Cointreau