Crêpe Suzette

Ingredients

For the crêpes

110g/4oz plain flour, sifted
pinch of salt
1 egg and 1 egg yolk
200ml/7fl oz milk mixed with 100ml/3fl oz water
1tbs vegetable oil
1 medium orange, grated zest only
1 tbsp caster sugar

For the sauce
150ml/5fl oz orange juice (from 3-4 medium oranges)
1 medium orange, grated zest only
1 small lemon, grated rind and juice
1 tbsp caster sugar
50g/2oz unsalted butter
50ml  Grand Marnier, for flaming

Method

1. Sieve the four and salt into a bowl. Beat the the eggs together and make a well in the centre of the flour and pour the eggs in.
2. Using a whisk slowly begin to combine the eggs and the flour, drawing the flour in from the edge.  Add a little of the mil and water mixture to loosen things up.  When it gets dry add a little more of the milk .  Keep whisking constantly. You are trying to avoid lumps.
3. Keep adding all the milk until it is all combined. You want a thin cream consistency.  Now add the oil, orange zest and sugar then cover the bowl. Place it in the fridge for 30 minutes.
4. Brush a flat frying pan with oil and add a ladle full of the batter and slowly tip the pan around to cover the base.  The batter should set if the pan if hot enough and now leave it for a minute or two.  Perhaps loosen the edges with a spatula if you are worried but allow the pancake to cook a little or it will stick.
5. Turn the pancake when it has a nice colour on the bottom and cook through.  Remove from the pan onto a warm plate cover with parchment and repeat the process until all you batter is gone.
6. For the sauce, combine all the ingredients but add the butter to a pan to melt.  When it has all melted add the sauce slowly and return to the heat.
7. Fold each pancake into quarters and place them in a warmed serving dish. Add the liqueur to the sauce and allow it to warm.  You should be able to light it now either with a match or by carefully tipping your pan.
8. When it is a light, dim your lights and pour over the pancakes then serve immediately.
9. Serve with a shot of the liqueur on the side so you can raise a toast to King Edward.