Crêpes Suzette

You can make the crêpes the day before

Crêpes
1 cup plain flour
1 cup milk
1 egg
pinch salt
swig of olive oil

Sauce
Butter
Sugar
Fresh orange juice [bottled orange juice is not right]
cognac optional

Roasted almond slivers
Roast them yourself in a dry frypan before preparing the sauce

Method
Combine ingredients until a smooth and runny batter is achieved.
Let the bowl sit for half an hour before making the crêpes.

Here's some I prepared earlier,
ready for sauce

Fry the crepes in an oiled frypan– thin is good but not too thin.
Cook the whole batch.
As each one is made remove it from the pan and fold twice for storage.

Sauce
Melt a tbsp of butter and a dessertspoon of sugar into the warmed frying pan. When starting to sizzle add half a cup of orange juice.
Reduce the sauce but before it gets caramelised add three crepes per person. Leave them folded up – you can fit more in the pan and they’re easier to turn over [with tongs].
Heat the crepes in the sauce so that they are ready by the time the sauce is starting to caramelise.
Option: Flambé the crêpes with cognac before serving, in the sauce for a slight caramel - careful with your eyebrows

Top with roasted almond slivers.
Serve hot.