For the sauce Juice of 4 oranges Grated zest of 1 orange 175 g of caster sugar 60g unsalted butter 3 tbsp Grand Marnier 2 tbsp of Brandy
Method: Put the sugar into a frying pan and heat gently until the sugar dissolves, cooked until caramelized. Removed the pan from the heat and add the orange juice, butter, zest of 1 orange. Bring to bowl again, reduce the heat, gently place the fist half folding crepes and then in half again to form a triangular shape. Repeat the processor with the others 3 crepes. Continue cooking until they’re all well soaked with the sauce.
You can flame them at this point by adding the liqueurs and set light to it. Served the pancakes to warmed plates and drizzle with hot sauce. Served a vanilla ice cream if required.