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This flamboyant restaurant dessert, so beloved in the 1960s, is back in fashion - and it is easy to understand why. The winning combination of delicate crêpes and boozy citrus sauce is unbeatable, and the final flourish of flaming brandy adds a touch of theatre to the proceedings. Serve on Shrove Tuesday, or indeed at any time of year.
The crêpes can be made (to the end of paragraph 3 of the instructions) several hours ahead of serving. Stack them on a plate and cover with clingfilm. They can also be wrapped in foil when cool and frozen for up to 3 months. Simply continue from paragraph 4 to serve.
Don't worry if the caramel becomes solid in the pan when the citrus sauce is added, as it will soften and dissolve as it cooks.
Use a long taper or match to ignite the brandy, and stand well back until the flames die down.
Rum or whisky can be used in place of brandy, if you prefer.
Crêpes with toffee apples
Heat 50g butter in a pan, add 4 eating apples, peeled, cored and thickly sliced and cook until lightly coloured. Sprinkle over 50g light brown muscovado sugar and cook until the sugar has dissolved and forms a sticky sauce. Add the grated zest and juice of half an orange and boil briefly. Fill the crêpes with the apple mixture and dust with icing sugar.
Crêpes with fruit compote and ice cream
Fold each warm crêpe into quarters and top with a scoop of vanilla ice cream and a tablespoon of fruit compote.
20cm heavy-based pancake pan
Large palette knife
Small sharp knife
Long taper or match
This recipe was first published in Sun Feb 01 00:00:00 GMT 2004.