Crêpes Suzette

This is such an easy, fabulous dessert. The crêpes can be made earlier in the day, placed on a large flat plate covered with plastic wrap and refrigerated.

CRÊPES

140g plain flour, sifted

1 tablespoon caster sugar

1 pinch salt

2 size 7 eggs

Zest of 1 orange

250ml milk

50ml water

25g butter, melted, plus extra for frying ORANGE SAUCE

50g caster sugar

Zest and juice of 2 oranges

Zest and juice of 1 lemon

40g butter

3 tablespoons Cointreau or Grand Marnier Vanilla bean ice cream, to serve

Crêpes: In a large bowl, combine the flour, caster sugar and salt. Add the eggs, orange zest, milk and water and whisk until no lumps remain. Add the melted butter and beat thoroughly. Cover and set aside for 1 hour to rest.

Heat a knob of butter in a large nonstick pan. Swirl it around the pan and wipe out any excess. Pour a ladleful of crêpe batter into the pan and swirl around until an even circle forms. Fry for 2-3 minutes on each side until golden brown. Remove from the pan and place on a large flat plate. Repeat with the remaining batter.

Orange sauce: Place the sugar, citrus zests and juices in a large pan over a low heat. Once the sugar has dissolved, increase the heat and bring to a simmer. Add the butter and whisk to combine.

Fold the crêpes into quarters and place in the sauce. Carefully turn them to coat on all sides in sauce. Add the Cointreau or Grand Marnier and light with a flame.

Serve the crêpes with vanilla bean ice cream. Makes 5 crêpes