For this weekend’s special treat we’ve selected a classic dish, which originates from France, best-known as crêpes Suzette. Basically, crêpes Suzette are a sort of thin pancakes served with sweet or savory fillings or toppings. They’re easy to prepare and make a great breakfast together with fresh orange juice, sugar, butter and syrup.

Ingredients \

2 eggs
110g plain flour
enough milk to bind
55g unsalted butter
4 tbsp cream cheese
85g caster sugar
1 orange, peeled and segmented
squeeze of lemon juice
1 miniature bottle brandy

How to prepare \

1. Beat the eggs and flour together in a bowl. Whisk in enough milk to make a smooth batter, the consistency of double cream.
2. Gently melt the butter in a non-stick frying pan or pancake pan. Ladle the batter in and swirl the pan to make a thin pancake. Cook for two minutes on each side, until golden. Repeat with the remaining batter to make more pancakes. Remove from the heat and spread with the cream cheese. Fold into quarters and place on a serving plate.
3. Meanwhile, heat the sugar in a pan until a caramel has formed. Add the orange segments, lemon juice and shake the pan to coat. Pour in the brandy to flambé and heat for another minute.