Crepes Suzette

Ingredients

2 oranges, juice of both and zest of one only
175g/6¼oz unsalted butter
75g/2½oz caster sugar
8-12 ready-made crêpes
80ml/2¾fl oz orange liqueur

Method

1. Pour the orange juice into a saucepan and add the zest, butter and sugar. Bring to the boil, then reduce the heat and simmer for 10-15 minutes, or until the sauce becomes syrupy.
2. Fold the crêpes into quarters, then arrange them in a large pan or flameproof dish, slightly overlapping them in a circular pattern.
3. Pour the warm syrup over the crêpes and gently warm them through for 3-4 minutes over a low heat.
4. Warm the orange liqueur in the saucepan used to cook the sauce. When the crêpes are hot in the orange sauce, pour over the liqueur and carefully flambé.
5. Serve as soon as the flames have died out, spooning the crêpes and sauce onto serving plates.