For the crêpes

• 125g of plain flour

• 15g of sugar

• 325ml of milk

• 50ml of double cream

• 1 pinch of salt

• 2 eggs

For the sauce

• 225g of sugar

• 50g of unsalted butter

• 50ml of water

• 3 tbsp of Grand Marnier

In a large bowl, whisk together the eggs, flour and sugar and add a third of the milk. Whisk until smooth, gradually stirring in the rest of the milk and the cream. Add a pinch of salt and allow the batter to rest for an hour.

Heat a large pan over a high heat and once it is scorching hot, turn down to a medium heat. Add a little melted butter to coat the base of the pan.

Pour the crêpe batter into the pan so it just about covers the base of the pan. As soon as the batter reaches the base, tip the pan from side to side and cook until the batter firms and is golden. Flip the crêpe over and cook for just a few seconds longer. Repeat this process for all of the crêpes and keep warm.

For the sauce, place a wide shallow pan over a medium heat and add the butter. Allow to foam before adding the sugar and water, let the sugar dissolve and caramelise.

Reduce the heat and add the Grand Marnier and juice of two oranges to the pan. Increase the heat and allow to bubble for 2 minutes.

Serve the crêpes onto plates and drizzle generously in the sauce. Garnish with some wedges of orange.