Crêpes suzette recipe
 A classic French dessert that always impresses. You can make the crêpes in advance and finish the sauce just before serving. 125g/4½oz plain flour1 free-range egg1 tsp melted butter300ml/10½fl oz milkbutter, for frying 125g/4½oz plain flour 1 free-range egg 1 tsp melted butter 300ml/10½fl oz milk butter, for frying 50g/1¾oz unsalted butter1 orange, zest and juice2 oranges, juice only1 lemon, zest and juice3 tbsp caster sugar2 tbsp orange liqueur2 tbsp brandy 50g/1¾oz unsalted butter 1 orange, zest and juice 2 oranges, juice only 1 lemon, zest and juice 3 tbsp caster sugar 2 tbsp orange liqueur 2 tbsp brandy Method For the crêpes, place the flour into a bowl. Add the egg, melted butter and milk and whisk to a smooth batter. Set aside for at least one hour, preferably overnight.Heat a frying pan until medium hot, melt a little butter in the pan, then add a ladle of batter and swirl to coat the bottom of the pan. Cook for 1-2 minutes, then flip and cook for a further minute.Slide the crêpe from the pan and place on greaseproof paper. Repeat with the remaining batter, layering the crêpes with greaseproof paper as you go. The crêpes can be chilled or frozen at this point and used later.For the sauce, heat a frying pan until hot, add the butter, orange zest and juice, lemon zest and juice and the caster sugar.Cook for a few minutes until just thickened and bubbling, then remove the pan from the heat.Fold the crêpes into quarters and carefully lay into the hot sauce. Return the pan to the heat then add the orange liqueur and brandy and flame to burn off the alcohol. (CAUTION: Keep your face and hair away from the flames. Do not leave the pan unattended.)Cook for a couple of minutes until the crêpes are heated through.To serve, spoon the crêpes onto serving plates and spoon the sauce over the top. For the crêpes, place the flour into a bowl. Add the egg, melted butter and milk and whisk to a smooth batter. Set aside for at least one hour, preferably overnight. For the crêpes, place the flour into a bowl. Add the egg, melted butter and milk and whisk to a smooth batter. Set aside for at least one hour, preferably overnight. Heat a frying pan until medium hot, melt a little butter in the pan, then add a ladle of batter and swirl to coat the bottom of the pan. Cook for 1-2 minutes, then flip and cook for a further minute. Heat a frying pan until medium hot, melt a little butter in the pan, then add a ladle of batter and swirl to coat the bottom of the pan. Cook for 1-2 minutes, then flip and cook for a further minute. Slide the crêpe from the pan and place on greaseproof paper. Repeat with the remaining batter, layering the crêpes with greaseproof paper as you go. The crêpes can be chilled or frozen at this point and used later. Slide the crêpe from the pan and place on greaseproof paper. Repeat with the remaining batter, layering the crêpes with greaseproof paper as you go. The crêpes can be chilled or frozen at this point and used later. For the sauce, heat a frying pan until hot, add the butter, orange zest and juice, lemon zest and juice and the caster sugar. For the sauce, heat a frying pan until hot, add the butter, orange zest and juice, lemon zest and juice and the caster sugar. Cook for a few minutes until just thickened and bubbling, then remove the pan from the heat. Cook for a few minutes until just thickened and bubbling, then remove the pan from the heat. Fold the crêpes into quarters and carefully lay into the hot sauce. Return the pan to the heat then add the orange liqueur and brandy and flame to burn off the alcohol. (CAUTION: Keep your face and hair away from the flames. Do not leave the pan unattended.) Fold the crêpes into quarters and carefully lay into the hot sauce. Return the pan to the heat then add the orange liqueur and brandy and flame to burn off the alcohol. (CAUTION: Keep your face and hair away from the flames. Do not leave the pan unattended.) Cook for a couple of minutes until the crêpes are heated through. Cook for a couple of minutes until the crêpes are heated through. To serve, spoon the crêpes onto serving plates and spoon the sauce over the top. To serve, spoon the crêpes onto serving plates and spoon the sauce over the top.