If you've already made a pile of my pancakes and they're stored in your freezer, I thought I'd give you a recipe in order to use up some of them. At the beginning of the 70's flambe dishes became quite  a fashion. We had a local restaurant which specialised in them. I'm going to show you how to prepare Crepe Suzette which are absolutely delicious. They can be prepared for Shrove Tuesday of course but would also make a fabulous sweet for a Valentine Day's special meal. Don't be afraid of the flambe part because I'll show you an easy, safe way to do it.

Crepe Suzette

Ingredients
This is enough to make 10 -12 pancakes (serving each person 2-3 pancakes)
3 ozs/ 75grams butter
3ozs/ 75grams soft brown sugar (you can use caster sugar but the brown sugar give extra depth of flavour)
Grated rind of 2 oranges (finely grated)
Juice of 5 oranges
2 bottle caps Cointreau ( or 2 tablespoons)Squeeze of lemon juice

Method

1. Melt the sugar butter together slowly in a shallow pan.
2. When melted, let the mixture become slightly syrupy before adding the orange rind and juice.

3. Place Cointreau in a small saucepan. Heat up until it starts steaming. Use a match or some sort of      longer taper to light the warmed alcohol.

4. Pour immediately into the orange sauce where it may continue to flame for a while.
5. Squeeze just a drop of lemon juice into the sauce - it heightens the taste.

6. Let the sauce bubble until it resembles a thin syrup.

7. Fold each pancake firstly in half and then into quarters.

8. Place pancakes into the sauce, spooning the syrupy mixture over them so that they absorb the    gorgeous orange mixture and are warmed up.
9. Serve 2-3 pancakes per person. Overlap them on the plate and serve with a few fresh orange  segments. You can accompany the dish with whipped cream or vanilla ice-cream but personally I prefer to serve them alone.