Crêpes Suzette

Crêpes Suzette Method 1. Rub the sugar lumps over the skin of the oranges until they absorb the orange oil. Once the sugar lumps have been saturated with orange oil, place them in a large heavy-based frying pan.

Squeeze the juice of the oranges, then pass it through a sieve into a bowl and set aside.

Add the caster sugar to the frying pan with the sugar lumps and set over a medium heat until the sugar melts.

Once the sugar begins to caramelise and turn golden brown, pour in the orange juice.

Add in the butter, cube by cube, then the lemon juice, and bring to a gentle simmer.

Take one pancake, pop it in the sauce and turn it over. Fold it in half and then half again to form a triangle. Push to the side of the frying pan and repeat with the remaining pancakes.

By now the sauce should be nicely concentrated. Add the Cointreau and stir to combine.

Pour the Cognac into a ladle and hold over a flame. When warm, it will ignite. Pour it over the pancakes and serve immediately with cream.