Crepe Suzette with Sicilian Mandarin Conserve

Sift the flour and salt into a mixing bowl and make a well in the centre. Whisk the eggs and milk together in a jug then slowly pour into the flour, whisking continuously into a smooth batter. Leave to rest for 20 minutes then whisk in the melted butter.

Heat a frying pan or crepe pan if you have one, over a medium heat and add a dash of vegetable oil. Once the oil is hot, carefully wipe the pan with kitchen towel to remove most of the oil. Ladle the batter into the pan, swirling the pan as you pour to create a thin, even layer. Cook for 45 seconds or until golden and the sides are lifting away from the pan. Use a fish slice or palette knife to flip over the crepe and cook for a further 30-45 seconds. Once cooked, fold the pancake in half, then half again and slide onto a plate. Repeat with the remaining batter.

Mix the mandarin conserve together with the zest and juices and 100ml of cold water. Tip into a frying pan over a medium heat, bring to a simmer and let it bubble away for 2 minutes. Lower the heat and add the butter, a few pieces at a time. Stir until all the butter has melted before adding the next. Once all the butter has been added, continue to cook for a further 2 minutes or until the sauce is golden and glossy.

Slide the cooked crepes into the pan, coat with the sauce and cook for a few minutes to heat through. Serve immediately, spooning any extra sauce over the crepes.