Crepe Suzette

Place the flour and sugar in a mixing bowl and add the eggs. Beat well gradually adding the milk until the mixture is smooth, thick and creamy.

Whisk in the melted butter, it will set in tiny droplets.

Heat a small frying pan, non stick if possible, until really hot, then turn down the heat to medium. Drizzle the pan with a tiny amount of oil and add a large spoonful of pancake mixture, swirling the pan to coat the surface. Allow to cook for 1-2 minutes until brown then toss the pancake or use a palette knife to flip the pancake over. Cook until this side has browned lightly.

Stack on a plate, covered with cling film and a clean tea towel to keep warm or serve immediately.

To make the filling squeeze the juice from 2 oranges, cut the other 2 into segments, by cutting off all the peel and pith with a sharp knife, then divide into segments.

Put the butter and sugar into a frying pan, add the orange juice and rind and heat until bubbling. Dip each crêpe into the sauce, fold into quarters then arrange in a warm serving dish with orange segments.

Pour the liqueur and brandy into the pan light with a long taper, then pour the flaming sauce over the crêpes and serve.