Crepe Suzettes

Method

• Place the flour in a large bowl, add half the milk and eggs and beat together.
• Slowly add the rest of the milk to make a thin batter then whisk in the melted butter, orange zest, sugar and salt.
• Next, make the sauce - stir the caster sugar in a pan over a low heat until the sugar turns to caramel.
• Once the sugar is a deep colour CAREFULLY add the orange juice and water - you may need to stand back as it is likely to spit - and stir in.
• Re-boil and reduce until you have a nice thick sauce.
• Once the sauce is finished add the fresh orange zest, brandy and butter stir through and keep warm.
• Heat a little oil in a 20cm non-stick frying pan until the oil begins to smoke.
• Pour in just enough of the batter to cover the base of the pan and cook until set and just brown on the edges.
• Flip or turn over the crepe and cook the other side until just set.
• Turn crepe out onto a plate and repeat to make more crepes using the remaining batter.
• To finish, warm the sauce in a shallow sauté pan, fold the crepes into quarters and place in the hot sauce to warm through. 
• I like to serve these with vanilla ice cream and or double cream.