For the sauce:

Method:

Start with a solid-based 25cm/10in frying pan. I prefer to use a copper one, but simply for the sake of authenticity. You can even use Teflon, if you prefer.

These little crêpes should be thinner than the basic pancakes, so when you're making them, use only 1-½ Tbsp of batter at a time in a 18cm/7in pan. Use the batter recipe from our Basic pancakes recipe. If the pancakes look a little bit ragged in the pan, don't worry, because they are going to be folded anyway. You should end up with 15-16 crêpes.

For the sauce, I remember watching Aline rub sugar cubes over the outside of the oranges before grating them. The cubes picked up the orange essence in a way that -- as I said -- makes all other methods pale by comparison. Next, mix all the ingredients -- with the exception of the butter -- in a bowl. At the same time, warm the plates on which the crêpes are going to be served. Now melt the butter in the frying pan, pour in the sauce and allow it to heat very gently. Then place the first crêpes in the pan and give it time to warm through before folding it in half and then in half again to make a triangular shape. Slide this onto the very edge of the pan, tilt the pan slightly so the sauce runs back into the centre, then add the next crêpe. Continue in this fashion until they're all re-heated, folded and well soaked with the sauce.

You can flame them at this point if you like. Heat a ladle by holding it over a gas flame or by resting it on the edge of a hotplate, then, away from the heat, pour a little liqueur or brandy into it, return it to the heat to warm the spirit, then set light to it. Carry the flaming ladle to the table over the pan and pour the flames over the crêpes before serving on the warmed plates.

In a crêpe pan over medium heat, melt one tsp of the butter to coat the pan evenly. Lift the pan at a slight angle and pour two Tbsp of the batter into the centre, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crêpe is golden underneath, one to two minutes. Flip the crêpe over and cook for one to two minutes. Transfer to a plate and cover. Repeat to make eight crêpes.

If you've prepared your crêpes in advance, here's how to serve them hot: Position a rack 6-inches from the broiler and preheat. Line a baking sheet with parchment paper.

Broil the crepes until golden brown, three to five minutes. Place two crepes on each plate. Drizzle more orange sauce over each pair. Serves four.