Crepes suzette

1. First make the crêpes: stir together the flour, sugar and orange zest in a mixing bowl. Make a well in the centre, add the egg and mix with a spoon, gradually adding half the milk and drawing the flour into the centre as you mix. Once all the flour has been incorporated, beat the mixture for 2 minutes until smooth.

2. Stir in the remaining milk and the melted butter to make a smooth, shiny batter that coats the back of a wooden spoon. Pour into a jug.

3. Heat a knob of butter in a 20cm heavy-based frying pan or deep pancake pan until foaming. Pour in a little batter, tilting the pan to coat the base as thinly as possible. When the batter turns slightly darker and feels firm, flip it over with a large palette knife to cook the other side. Transfer the crêpe to a warm plate, cover with clingfilm or a large saucepan lid and continue with the remaining batter to make 8 crêpes.

4. To make the sauce, mix together the orange and lemon juice, lemon zest and liqueur in a bowl. Place 2-3 tbsp of this mixture in the frying pan with the sugar. Heat gently over a low heat until the sugar has melted, then boil for 1-2 minutes until it turns a light toffee colour.

5. Add the cubed butter to the pan, swirling over a low heat until the butter has melted. Stir the remaining citrus mixture into the pan and allow to bubble for 2-3 minutes until smooth and shiny.

6. Fold each crêpe into quarters and slide them into the pan, basting with the sauce. Heat through for 1 minute. Take them to the table, quickly pour over the brandy and carefully ignite with a long taper or match. When the flames have died down, serve the warm crêpes and sauce garnished with strips of orange zest and dusted with icing sugar.