Crâpes Suzettes

Ingredients:

For the Orange Butter:

250g butter
zest of 2 oranges
40g caster sugar
100ml orange juice
4 tbsp orange liqueur (Aurum is best but any of the others is fine)

For the Crâpe Batter:
130ml milk
130ml water
200g flour
3 egg yolks
25g caster sugar
4 tbsp orange liqueur
60g melted butter

Method:

Make the orange butter but cutting the butter in cubes and softening in a bowl. Finely grate the zest from the orange, combine with the sugar and beat into the butter. Mix the orange juice and liqueur and beat into the butter mixture a little at a time. Cover the bowl and set aside until needed.

For the batter, simply put all the ingredients into a liquidizer or blender and work until it's completely smooth. Pass the batter through a sieve into a bowl, cover and set aside for at least two hours (preferably over night). Fry the batter in a large pan on a hot flame using as little oil as possible.

Ladle the batter into the frying pan and make them as thin as possible, using the ladle to spread the batter. Transfer to a warmed plate (or a plate in the oven) until you have made all the crâpes (about three a person is right). Clean the frying pan then melt the orange butter in the pan and heat until bubbling. Add one crâpe at a time, turn once in the butter and fold into quarters before placing on a plate (always ensure the most attractive side is visible).

If you have a flair for the dramatic splash a little more of the orange liqueur on the top and light this before bringing the plates to the table.