Crêpes Suzette

For the crêpes

• 125 g plain flour
• 2 small eggs (or 75 g weighed without shells)
• 100 ml milk
• 125 ml water
• 25 g unsalted butter, melted and cooled slightly
• A little extra butter for the pan

For the orange sauce

• 60 g unsalted butter
• 60 g caster sugar
• Zest of ½ washed orange, finely grated or cut into very thin strips, avoiding the white pith
• 60 ml freshly squeezed orange juice
• 1 tablespoon orange liqueur, such as Grand Marnier or Cointreau
• 1 tablespoon brandy, for the flambé

1. Make the batter

Sift the flour into a bowl and make a well in the centre. Add the beaten egg and gradually whisk in the milk and water, drawing in the flour until the batter is smooth. Stir in the melted butter.

Cover and leave to rest for 30 minutes.

2. Cook the crêpes

Heat a lightly buttered, approximately 20 cm non-stick frying pan over medium heat.

Stir the batter, then pour a small ladleful into the pan, tilting it immediately to coat the base in a thin layer.

Cook until the surface has set and the underside is lightly golden. Turn with a spatula and briefly cook the other side.

Repeat with the remaining batter, lightly greasing the pan as needed. Stack the cooked crêpes on a plate and cover to keep warm.

3. Prepare the orange sauce

In a large frying pan, gently heat the butter, sugar, orange zest, orange juice and orange liqueur. Stir until the sugar dissolves, then simmer gently for about 2 minutes.

4. Coat and fold

Reduce the heat. Place each crêpe in the sauce, coat both sides, then fold it in half and in half again to form a triangle.

Move the folded crêpes to the side of the pan as you work. If the pan becomes crowded, work in batches.

5. Flambé

Turn off the extractor fan and remove the pan from the heat. Add the brandy from a small, premeasured container, never directly from the bottle.

With the pan clear of overhead cupboards and other flammable materials, carefully ignite the sauce using a long lighter, keeping your face and hands back. Keep a close-fitting metal lid beside you to cover the pan if needed.

Allow the flames to die down. If you prefer, skip the brandy and flambé altogether.

6. Serve

Arrange the warm crêpes on warmed plates and spoon over the orange sauce. Serve immediately.