- 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
- 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.