The pancakes
125g/4oz plain flour
pinch of salt
2 eggs
315ml/10fl oz of milk
3 teaspoons butter, melted
vegetable oil - for cooking

The sauce
90/3oz unsalted butter
90g/3oz icing sugar
9 tsp orange juice
3 tsp lemon juice
6 tsp orange-flavoured liqueur
3 tsp brandy
orange slices - to garnish

METHOD

The Pancakes
Sift flour and salt into a bowl.
Make a well in the centre and add eggs and a little milk. Beat the mixture well,working in all flour.
Beat in the remaining milk and butter.

In a crêpe pan, heat a little vegetable oil, barely covering the base.
Pour in enough batter so that it covers the base thinly and evenly.
Cook for about 1 minute, until lightly browned underneath. Turn and cook other side for about 30 seconds.
Remove from the pan, fold each crêpe in quarters and keep warm.
Repeat until all the batter is used.

The Sauce
In a large frying pan, gently heat the butter, icing sugar, orange juice and lemon juice until the butter has melted and the mixture is syrupy.
Stir in the liqueur.
Put the crêpes in the pan and turn once so they are covered in sauce.
Pour over the brandy and quickly light with a match.

To serve - Serve garnished with orange slices.

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