CRÊPES SUZETTE WITH GRAND MARNIER

There are many claims to the origin of this French dish. One is that it was created in 1895 in Monte Carlo for the Prince of Wales, the future King Edward VII, who was accompanied by a young lady called Suzette.

Makes 6-8

● 100g (3½oz) plain flour

● 1tbsp golden caster sugar

● 2 large eggs

● 1tbsp sunflower oil, plus extra for cooking

● 300ml (10fl oz) semi-skimmed milk

For the sauce

● 6 oranges

● 100g (3½oz) unsalted butter

● 100g (3½oz) golden caster sugar

● 4tbsp Grand Marnier (or Cointreau or Brandy), plus 1tbsp extra to flambé

Sift the flour into a bowl and stir in the 1tbsp caster sugar. Make a well in the centre. Whisk together the eggs, oil and milk, then gradually add into the flour mixture, whisking until smooth and the consistency of single cream.

Oil a non-stick frying pan and place over a medium heat. Pour in enough crêpe batter to thinly coat the base of the pan. Cook for 3040 seconds until golden. Flip and cook for 20-30 seconds more.

Slide onto a plate and cover with baking paper. Repeat to make about 6-8 crêpes. Wrap in a tea towel to keep warm.

To make the sauce, finely grate the zest from one orange. Squeeze the juice from 4 oranges and peel and segment the remaining 2.

Heat the butter and the 100g sugar in a large, deep-sided frying pan until the sugar starts to dissolve. Increase the heat and cook for 2-3 minutes until starting to caramelise. Stir in the orange zest and juice.

Pour the alcohol in and heat gently. Add a crêpe and hold under the sauce with a spatula to coat. Fold into eighths and push to the side of the pan. Repeat with the remaining crêpes. Scatter the orange segments over and warm through. Serve in the pan or transfer to a serving dish. If you want to flambé them, heat a little alcohol in a small pan. Pour into a ladle. Carefully set alight and pour over the crêpes.