Tangerine crêpes suzette

Method

1. Sift the flour, icing sugar and a pinch of salt into a bowl. Make a well in the centre, add the beaten egg and gradually pour in the milk, whisking constantly to produce a smooth batter. Stir in the melted butter and tangerine zest and set aside for 15 minutes.
2. Put an 18cm crepe pan or small, non-stick frying pan over a medium heat, until hot. Add a tiny knob of butter to coat the pan, then add a ladleful of the batter and swirl to create a thin pancake. Cook for a minute or so, until golden, then flip over and cook for another 30 seconds. Set aside on a plate, then repeat to make 8 crepes. Layer the cooked crepes between sheets of baking paper.
3. To make the sauce, put the honey in a large, heavy-based pan over a medium heat. After about 3 minutes, when the honey begins to turn a dark amber colour, remove from the heat and add the tangerine juice, lemon juice and the cubed butter. Stir well and return to the heat, until the mixture is simmering. Add the Cointreau and stir to combine.
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4. Fold the crepes into quarters and add to the pan. Spoon the sauce over the crepes to warm them through, then take the pan to the table.
5. Warm the brandy in a small ladle or saucepan over a low heat, then carefully light with a long match and pour over the pan of crepes. Serve immediately, with some single cream or vanilla ice cream, if you like.