- Put the flour into a large bowl.
- Break the eggs into the bowl, add 150ml of milk and beat to a smooth paste.
- Stir in the remaining 150ml of milk and the brandy to make a thin batter. You can use the batter immediately or refrigerate for up to 12 hours if you wish.
- Put a little butter into a frying pan and get the pan nice and hot so the butter lightly covers the surface.
- Stir the batter then spoon or pour some into the hot pan, rolling it out to the edges.
- Cook the pancake crêpe, loosening the edges, until the base is golden.
- Turn it over and cook the other side.
- Transfer the crêpes to a plate.
- Repeat until the batter is used.
- The pancakes can be left to cool, covered and chilled for up to a day before proceeding.
Suzette Filling and Flambé
- Pre- heat the oven.
- Rub some butter around the inside of an oven proof dish.
- Finely grate the orange rind and squeeze the juice.
- Measure the butter and icing sugar into a mixing bowl, add the grated orange rind and juice and mix together.
- Lay the pancakes out on a clean work surface.
- Divide the orange mixture between the pancakes, spreading it over one side of each pancake.
- Fold the pancakes in half then into quarters and arrange them in the prepared dish.
- Bake for 10 minutes.
- Meanwhile warm the orange liqueur in a saucepan but do not allow it to boil.
- Remove the pancake crêpes from the oven and take them to the table with the hot liqueur.
- Immediately pour the hot spirit over the hot pancake crêpes.
- Quickly and carefully ignite the liqueur with a lighter.
- Tilt the dish to one side and carefully spoon any spare liqueur back over the pudding.
- The crêpes suzettes are ready to serve when the flame has disappeared.
180°C, Fan 160°C, 350°F, Gas 4