Wondering what to eat tonight? Maybe dessert? Here is Sudi Pigott’s crêpes Suzette

Crêpes Suzette
Makes approximately 12 pancakes

Ingredients

• 175g plain flour, sifted
• 3 tbsp sugar
• zest of 1 orange
• seeds from 1 vanilla pod
• pinch of salt
• 500ml full-fat milk, or soya milk or almond milk
• 3 large eggs
• 80g butter, melted, plus extra for cooking
• 5 tbsp Grand Marnier or Cointreau
• 4 blood oranges or other oranges

For the Suzette butter

• 110g caster sugar
• zest of 1 orange and 1 lime
• 3 tbsp yuzu or lime juice
• 150g butter, softened
• 3 tbsp Grand Marnier or Cointreau

Method

1  Put the flour in a large bowl and add the sugar, orange zest, vanilla seeds and salt. Combine well, then make a well in the centre.

2  In a separate bowl whisk the milk, eggs and melted butter. Gradually add to the flour mixture, whisking until very smooth. Whisk in the liqueur, then transfer the batter to a jug. Cover and set aside at room temperature to rest for 1 hour.

3  Meanwhile, make the Suzette butter. Put the sugar in a bowl and add the orange and lime zests and the yuzu juice. Stir to dissolve the sugar, then beat in the butter and stir in the liqueur. Set aside.

4  Using a sharp knife, cut a thin slice of peel and pith from each end of an orange. Put cut-side-down on a plate and cut off the peel and pith in strips. Remove any remaining pith. Cut into slices, then repeat with the other oranges. Set aside.

5  Heat a crêpe pan over a medium-high heat and, using a heatproof pastry brush, brush with melted butter, then pour in enough batter to evenly yet thinly cover the base of the pan. Cook for 1-2 minutes until lightly golden underneath and bubbles appear on the surface. Flip over and cook for 1 minute. Wipe out the pan with kitchen paper and repeat with the remaining batter, adding more butter to the pan as before. Stack the crêpes as they cook and cover with foil.

6  To serve, fold the crêpes into quarters. Melt a third of the Suzette butter in a large frying pan over a medium heat, then add as many folded crêpes as will fit in the pan. Cook for 30 seconds to coat and reheat, then transfer the crêpes to a warmed flameproof dish. Add the orange slices. Repeat with the remaining crêpes, adding a little more Suzette butter each time. Add any remaining Suzette butter to the pan, bring to a simmer and cook to a syrup consistency, then pour a little more over the crêpes and put any remaining butter in a jug to serve alongside the crêpes.

7  Return the pan to the heat and add the liqueur to heat. Carefully ignite with a long match, tilting the pan away from you. Be warned, the alcohol should burst into flames. Pour the flaming liqueur over the crêpes. Serve them warm with the orange slices and any remaining Suzette butter to pour over.