Pancakes shouldn't just be for Shrove Tuesday, we should do as the French do and have them all year round. This is a delicious and simple Crêpe Suzette recipe - a classic still served in some of the top restaurants of Paris. You can withhold the Grand Marnier for a child friendly version.
Classic French crêpes
150g plain flour, 20g caster sugar, 2 medium eggs
320 ml milk , 20ml fresh double cream, 40g melted butter
20g butter for heating
60g Caster sugar, 20g butter, juice of 2 oranges, 40ml Grand Marnier (or Cointreau)
Make the crêpe mix: Put the flour in a bowl, make a hole in the middle and crack the eggs into it. Gradually combine the flour and egg using a whisk. Add the milk a little at a time until all combined together. Stir in the double cream and the melted butter. Give the mix a good whisk.
Make the crêpes: melt the remaining butter in a medium sized frying pan. Use kitchen role to spread butter around. Make the pancakes in one batch and pile up on a plate.
Make the syrup: sprinkle the sugar in a dry frying pan and place over a medium heat. Let the sugar melt into a golden syrup. Lower the heat and add the butter and stir. Add the orange juice and lastly the Grand Marnier or Cointreau.
Place up to 4 crêpes, folded into quarters, into the pan and simmer for a few minutes, then place on a plate. Place another 4 crêpes in the pan. Serve the crêpes with the remaining syrup from the pan poured over. Add orange zest as a garnish.