For the crepe batter, whisk together the melted butter, milk and eggs in a jug. Place the dry mix into a mixing bowl and gradually whisk in the wet ingredients to form a smooth batter. At this point, you can cover and chill the batter until you need it.

To cook the crepes, heat a large non-stick frying pan over medium heat and grease lightly with a small knob of butter. Once the butter has melted and the pan is hot, pour about 1/4 cup batter into the pan and swirl around until the entire surface is covered. Cook for a few minutes until the surface has set, then carefully flip and cook until golden on both sides. Transfer the crepes to a plate and cover with a tea towel to keep them soft and warm.

For the sauce, melt the butter in a large frying pan – you can use the same one you cooked your crepes in, just make sure to wipe it clean with some paper towel. Add the remaining ingredients and stir to dissolve the sugar. Gently simmer for about 10 minutes, swirling the pan occasionally, until glossy and slightly syrupy.

When ready to serve, place a crepe in the pan with the syrup, quickly turning to coat both sides. Carefully fold into quarters, then transfer to a baking sheet or serving platter. Repeat with the remaining crepes. If needed, you can return all the crepes back to the pan to heat through before serving.

Delicious served with ice cream!

Tip: Add some orange slices to the syrup for an extra special finish and spoon on top of the crepes to serve.

We’ve added the booze straight into the sauce to avoid the hassle of flambeeing – all the alcohol will cook off during the simmering time.