FOR THE ORANGE SAUCE
85g/3oz caster sugar
2 oranges, peeled and segmented
FOR THE PANCAKES
100g/4oz plain ﬂour
1 tbsp self-raising ﬂour
3 tbsp sugar
2 eggs, beaten
ﬁnely grated zest 1 orange
Sprinkle the sugar into a heavybased pan and let it melt over a low heat. Increase the heat and carefully bring to the boil. As soon as it turns golden brown, remove from the heat and, with great care, add the orange segments. (The melted sugar will be ﬁercely hot and spit so watch your hands.) Set aside.
Sift the ﬂours, salt and sugar into a bowl. Beat in the eggs and milk to form a smooth batter the consistency of single cream. Stir in the orange zest.
Melt a little of the butter in a nonstick crêpe pan. Pour in about 3 tbsp of batter, tilting the pan to coat the base evenly. Cook for 1-2 mins, then ﬂip over and cook the other side. Repeat with the remaining batter mixture to make 6 pancakes – depending how thick you like them. Serve with the warm orange sauce.