Crêpe Mix

Mix the dry ingredients together, then add the beaten egg and vegetable oil and finally the melted butter.
Heat a medium-sized non-stick frying pan until it’s really hot.
Add a little block of butter and add a ladle of batter to create a very thin pancake. Cook on medium heat then flip and cook on reverse side.
Remove from pan and cool on the side. Continue until all batter is gone.

Caramel syrup

Make a light dry caramel using the caster sugar and add the salt.
Stir the caramel with the half lemon using a fork attached to the end of the lemon.
Add the zest and vanilla
Add the orange juice in 3 stages and bring it to the boil.
Add the butter last and pass through a fine sieve.

Orange confit

Peel the skin with a peeler trying not the peel the white bitter parts.
Slice to fine strips
Boil some water in a small pan and add the orange skin.
Pass it through a strainer and cool it down with cold water.
Repeat this process 2 more times.
Bring the sugar and water to the boil add the orange skin and simmer until is candied.

plate one portion of the Crepe Suzette

Warm a shallow sauté pan and add the syrup.
Bring to the boil and add the two crepes, bring back to the boil and add the brandy.
Flambee the brandy using an open flame.
When the flames have disappeared carry on boiling to achieve a good syrupy sauce.
Drop in the orange segments to warm through.
Fold the crepes in quarters and arrange on a plate.
Spoon over the orange segments with the sauce and serve with the ice cream on the side.