Crepes Suzette Recipe By Amrita Raichand

Method:

1. Prepare pancakes

2. Tip the caster sugar into a non-stick frying pan and set the pan over a low-medium heat. Allow the sugar to melt slowly without stirring and continue to cook until it becomes a deep amber-coloured caramel.

3. Immediately slide the pan off the heat and add the orange juice – be careful as it may splatter and spit as it hits the hot caramel. Add the orange zest, lemon juice, the brandy and return the pan to a low heat to re-melt the caramel into the liquid.

4. Add the butter to the sauce in small pieces, bring it to a boil and simmer gently until glossy and reduced slightly. Add the pancakes to the pan and warm through. Serve immediately with crushed treats biscuits for a nice crunch.