Crêpes Suzette

Sift the flour and salt into a bowl and make a well in the centre. Crack the egg yolk and extra yolk into the well

Stir the eggs with a wooden spoon to incorporate the flour from around the edges

When the mixture thickens, gradually pour on the milk, beating well after each addition until a smooth batter is formed

Stir in the butter, transferred to a jug, cover and chill for 30 minutes

Heat a medium shallow frying pan and add a little butter then heat until sizzling. Pour in a little of the batter, tilting the pan back and forth to cover the base thinly

Cook over a medium heat for 1 to 2 minutes until lightly browned underneath then flip over using a palette knife and cook for a further minute

Repeat this process until you have 8 crêpes. Stack them up on a plate until you're ready

Using as zester, pair the rind from one of the oranges and reserve about a teaspoon of the decoration squeeze the juice from both oranges and set aside

To make the sauce, melt the butter in a large frying pan and add the sugar with the orange rind and juice.

Heat gently until the sugar has dissolved, and the mixture is gently bubbling.

Fold each crave into quarters add them to the pan one at a time coating them in the sauce and folding each one in half again.

Gently moved to the side of the pan to make room for the others.

Pour on the Grand Marnier and brandy and cook gently for 2 to 3 minutes, until the sauce has slightly, caramelized - for the extra touch, flame the brandy as you pour it into the pan - sprinkle with the reserve orange rind and serve straight from the pan