Blood orange crêpes suzette

Method

• step 1

  To make the crêpes, put the milk, flour, sugar (if using), eggs, butter and a pinch of salt in a blender. Whizz until smooth and the consistency of single cream. Rest for 15 mins.

• step 2

  Heat 1 tsp of butter in a non-stick crêpe pan or 15cm frying pan, and brush around the base of the pan. Add a small ladle of the mixture then tilt the pan to thinly coat the base. Cook for 1-2 mins until the edges release from the side of the pan, then flip and cook for a further minute until lightly brown in places. Repeat until you use all the batter – you should be able to make about 12 crêpes. Keep warm in a low oven while you cook the rest.

• step 3

  To make the sauce, tip the sugar into a lightly coloured frying pan and heat without stirring until the sugar has melted and is the colour of a copper coin. Remove from the hob and slowly add the orange juice (it might splutter so be careful). Return to a medium heat and simmer until any hardened caramel has melted back into the sauce. Add the zest and Cointreau, and simmer for 5 mins, then whisk in the butter.

• step 4

  Heat the crêpes gently in the sauce then fold into quarters and serve on warm plates with ice cream and extra sauce drizzled over the top.