Crêpes Suzette

1. Mix a smooth, thin pancake batter from the flour, eggs, milk and a pinch of sugar, and let it rest.

2. Fry thin crêpes and set them aside folded into quarters.

3. Grate the zest of the oranges and squeeze their juice.

4. In a large pan, melt the sugar into a pale caramel, add the butter, then pour in the orange juice and grated zest.

5. Reduce the sauce a little, then turn the folded crêpes in it so they soak up the flavour.

6. Serve warm, drizzled with the glossy orange sauce.

Tip: The soul of the Suzette is its sauce of fresh orange juice and zest melded with caramel and butter – use unwaxed oranges for the zest. Restaurants flambé it dramatically, but it is perfect without flambéing too.