Crêpe suzettes

Method

1. Make the master batter recipe (see the perfect pancakes recipe), adding the icing sugar and grated orange zest. Rest and cook as before.
2. Fold the pancakes into eighths or quarters, depending on their size, and set aside.
3. Make the sauce by dissolving the caster sugar in a frying pan. Increase the heat and cook until golden. Add the butter and the orange juice and cook until the sauce is simmering. Stir in the cointreau.
4. Return the folded pancakes to the pan and pour over the brandy. Flambé by carefully igniting the sauce with a long taper.
5. Remove from the heat while the flames die down. Divide the pancakes and sauce between plates. Scatter with thin strips of orange zest and serve with crème fraîche.