Crêpes with clementines and brandy butter
A seasonal take on the classic French dessert crêpe Suzette.
In a large sauté pan, combine 85g/3oz of the brandy butter with the sugar, juice, zest, brandy and clementines. Gently heat for a few minutes to thicken the liquid.
Remove the fruit and set them aside for serving. Add the pancakes one by one, folding each into quarters as you go. When the pancakes are warm transfer to a serving dish.
Melt the remaining brandy butter in the pan. Whisk it into the sauce then pour over the pancakes.
To serve, sprinkle the pancakes with a little more sugar, add the clementines and douse in more brandy. For a finishing touch, set fire to it just before serving.