Orange and ginger crepes suzettes

INGREDIENTS SERVES 4

For the pancakes/crepes: 125g plain flour 1 tbsp caster sugar

A pinch of salt 2 large eggs 200ml semi-skimmed milk

A little oil for frying

For the sauce: 2 oranges 150ml Belvoir Ginger Cordial 2tbsp caster sugar 15g butter 3tbsp orange liqueur or brandy

DIRECTIONS

To make the pancakes, place the flour, sugar, salt and eggs in a large jug, add half the milk, use a balloon whisk to beat the mixture until it is lump free. Gradually add the remaining milk.

Heat a non-stick frying pan, add a drizzle of oil. When hot, pour a small ladleful of batter into the pan and immediately tilt the pan so that the mixture thinly coats the base of the pan.

Cook the pancake over a medium heat for about a minute or until the base is golden. Flip or turn the pancake and cook until the second side is golden. Transfer to a plate. Repeat this method to make a further seven pancakes in the same way.

To make the sauce, grate the zest from both oranges and squeeze the juice from one. Mix the zest, juice, cordial and sugar in a jug. Cut the skin and pith from the remaining orange, then use a serrated knife to slice between the membranes to loosen the segments. Squeeze any remaining juice into the jug.

Melt the butter in a large frying pan, add the sauce mixture and bring to the boil. Reduce the heat to a simmer. Add the first pancake to the sauce and give it time to warm through before folding it in half and then half again to make a neat triangle. Push this to the side of the pan, add the next pancake and repeat the warming and folding process until all the pancakes are done. You may need to stack the folded pancakes up to make room.

When all are folded, arrange them in a single layer, overlapping them so they all fit. Add the orange segments to the pan and spoon the hot sauce over the top. Drizzle the liqueur or brandy over the pancakes, then, carefully ignite it. Let the flames subside then serve the crepes on warm plates.

Notes: A crepe is a very thin type of pancake that can have a sweet or savoury filling. l Recipe courtesy of belvoirfruitfarms.co.uk