Crêpe Suzette

Make the crêpes using our basic crêpe recipe. Zest the oranges, being careful not to reach the bitter white pith. Then, squeeze four of them and drain the juice. Peel and cut the remaining oranges into sections (without any skin). Coat the bottom of a heavy based frying pan with the sugar over a low heat, until the sugar starts melting into a golden caramel. Add the orange liqueur and carefully tilt the pan to light the alcohol. When the flames go out, pour in the juice and zest and let the liquid reduce by half. To finish, place a crêpe into the pan, fold it in half and in half again. Repeat this with another 3 crêpes until you cover 4/4 of the pan. Transfer to serving plates and garnish with the orange sections. Carry on with the rest of the crêpes.