Ingredients

Method

In a food processor make the batter by adding the flour, milk, eggs, sugar, vanilla, oil and salt and blend until you have a smooth batter. Pour through a sieve into a bowl and let it rest for an hour.

Melt 20g butter. Heat a non stick frying pan and brush the surface with the melted butter. Ladle some batter into the pan and swirl around to give a thin even coating on the base. cook for about 40 seconds then flip with a spatula and cook on the other side for 30 seconds until golden brown.

Place on a warm plate and keep warm. Continue until you have the required amount of crêpes.

Finely grate the rind of the oranges into the frying pan and halve the oranges and squeeze the juice into the pan. Add the remaining butter, sugar, 15ml brandy and 45ml curaçao and boil until you have a thick syrup.

Dip the crêpes one at a time into the syrup and fold into quarters and arrange onto a large plate and drizzle any remaining syrup over the top.

In a small saucepan heat the rest of the brandy and curaçao. bring the crêpes to the table and pour the brandy mixture over the crêpes and set alight. Serve immediately the flames subside.