Crêpes with clementines and brandy butter

1. 1

   In a large sauté pan, combine 85g/3oz of the brandy butter with the sugar, juice, zest, brandy and clementines. Gently heat for a few minutes to thicken the liquid.

2. 2

   Remove the fruit and set them aside for serving. Add the pancakes one by one, folding each into quarters as you go. When the pancakes are warm transfer to a serving dish.

3. 3

   Melt the remaining brandy butter in the pan. Whisk it into the sauce then pour over the pancakes.

4. 4

   To serve, sprinkle the pancakes with a little more sugar, add the clementines and douse in more brandy. For a finishing touch, set fire to it just before serving.

1 serving ≈ 200 g

Nutrition values are estimates. - means data is unavailable.