Ingredients

• 280g/10oz brandy butter
• 25g/1oz caster sugar
• plus extra for serving
• 2 oranges
• zest and juice only
• 2 tbsp of brandy
• plus extra for serving
• 2 clementines
• peeled and segmented
• 12 readymade crêpes or thin pancakes

Directions

• In a large sauté pan
• combine 85g/3oz of the brandy butter with the sugar
• juice
• zest
• brandy and clementines. Gently heat for a few minutes to thicken the liquid.
• Remove the fruit and set them aside for serving. Add the pancakes one by one
• folding each into quarters as you go. When the pancakes are warm transfer to a serving dish.
• Melt the remaining brandy butter in the pan. Whisk it into the sauce then pour over the pancakes.
• To serve
• sprinkle the pancakes with a little more sugar
• add the clementines and douse in more brandy. For a finishing touch
• set fire to it just before serving.