• 2 ounces butter or margarine
• 1 ounce caster sugar
• 1 large orance, juiced and with the rind grated
• 2 Tablespoons Cointreau or other orange liqueur
• 3 Tablespoons brandy or rum
• 8 freshly cooked pancakes
• Cream

Prepare pancakes in advance (see the recipe in the "Brunch" section of the Cookbook.) If you're making a large number of crepes, stack them between sheets of wax paper.

Melt butter in a large frying pan. Remove from heat and add sugar, orange rind, orange juice, and liqueur. Heat gently to dissolve the sugar.

Fold each pancake in half and then in half again, forming a fan shape. Place the pancakes in the frying pan in overlapping lines.

Warm the brandy, pour it over the pancakes and set alight (but mind the curtains.) Shake gently, then serve at once with cream.

Contributor's note: From the "Good Housekeeping Cookery Book", Ebury Press, London.