Crêpes Suzette with Orange Butter

To make the pancakes: 

First, make the batter, sift the flour, salt, and sugar into a bowl, make a well in the centre and add the lightly beaten eggs and orange curaçao. With a whisk, starting in the centre, mix the egg and gradually bring in the flour. Slowly add the milk and beat until the batter is the consistency of thin cream. Let the batter stand in a cold place for 30 minutes or so – longer will not harm. 

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Just before you cook the crêpes, stir in the melted butter. Heat a 20 cm/8 inch on-stick frying pan on medium heat until hot. To cook the crêpes, put a small ladleful of batter into the hot frying pan. Flip the pancake once bubbles appear on the surface and cook on the other side. Continue until you have twelve pancakes. The crêpes may be stacked on top of each other and peeled apart later when ready to serve.

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To make the orange butter: Cream the butter with the finely grated orange zest in a bowl, then add the caster sugar and vigorously beat until smooth.

To serve: Assemble the following: frying pan, preferably copper for style; matches; fork and spoon; fondue stove, or gas burner; orange butter crêpes; brandy; orange curaçao; warm serving plates.

Light the fondue stove or burner and put the pan on the flame. Melt about 1 tablespoon of the orange butter in the pan. When it foams, put a pancake in the pan and heat through on both sides. Fold in quarters to achieve a fan shape. Rest against the side of the pan. Continue with another pancake, warming it in more of the orange butter. Prepare up to four pancakes this way to fit neatly within the pan. Pour over brandy and curaçao (or Grand Marnier).Set alight, keeping your face away from the flames. Tilt the pan and spoon the juices over the pancakes until the flame subsides. Serve immediately on hotplates. In a clean pan, repeat this process with the remaining pancakes.