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CREPE SUZETTE
makes 8

100g (3 1/2 oz) plain flour
25g (1oz) caster sugar
grated rind of 1 orange
1 egg
300ml ( 1/2 pint) milk
25g (1oz) butter, melted, plus extra

juice of 2 oranges
juice and grated rind of 1 lemon
3 tablespoons Cointreau or Grand Marnier
75g (2>oz) caster sugar
100g (3 1/2 oz) butter
2 tablespoons brandy or rum

In a bowl, mix together the flour, sugar and orange rind. Make a
well in the centre and drop in the egg, unbeaten. Start to beat
the egg, adding half the milk in a steady stream and gradually
pulling the flour into the egg mixture. Once all the flour has been
incorporated, beat vigorously for 2-3 minutes until the batter is
smooth. Stir in the remaining milk and the melted butter to make
a smooth, shiny batter that just coats the back of a wooden spoon.

In a 20cm (8in) frying pan (preferably non-stick), heat a little
butter, then ladle in a little batter, swirling the pan to coat
the base as thinly as you can get it.

When the batter turns a darker yellow and feels firm, use a palette
knife to lift up the edges, then slide the knife under the pancake,
flip and cook for 1-2 minutes. Transfer to a plate, cover with foil
to keep warm and make the remaining pancakes.

In a bowl, mix together the orange and lemon juices, lemon rind
and Cointreau or Grand Marnier. In a heavy-based frying pan, gently
heat the sugar and one tablespoon of the citrus mixture, tilting
the pan occasionally, until the sugar has melted and turned a toffee
colour.

Cut the butter into small cubes and add to the sugar in the pan.
Swirl it into the pan until it has melted into the sauce.

Pour the remaining citrus mixture into the pan and stir well until
the caramel has completely dissolved and you have a glossy sauce.

Fold each pancake into quarters, then slide them into the pan,
basting each one with caramel as it is added. Heat through for
about 1 minute. When the juices are bubbling, quickly pour on the
brandy or rum and ignite. Serve immediately.

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