For the crepes:

1.  100g plain flour

2. 1 tbsp. sugar

3. 2 large egg

4. tbsp. butter

5. 300ml milk

 To make the sauce:

1. 100 butter

2. 100g sugar

3. 150ml freshly squeezed orange juice

4. 2 tsp finely grated orange zest

5. 1/2 tsp pure vanilla extract

6. 4 tbsp. Grand Marnier

7. 2 tbsp. cognac

 Put the flour, sugar and a pinch of salt in a large bowl. Make a well in the center, add the eggs, butter and 2 tbsp. of the milk, and beat together with a wooden spoon until smooth. Slowly start to pour in a little milk, mixing as you pour, to keep the batter smooth. Pour in the rest of the milk, a bit more quickly now, until it looks like single cream... 

 Heat a 15cm/6in crêpe pan. Measure 2 1⁄2 tbsp. of the batter into a jug, then pour into the pan, moving it around so the mixture swirls and fits the bottom of the pan. When the crêpe is golden underneath (in about 15 seconds if pan is the right temperature), turn and cook for a further 30 seconds, until spotted brown.

Slide the crêpe on to a plate. Wipe the pan with an oiled paper towel and continue frying until all the batter is used, stacking the crêpes on top of each other as you cook them. You can freeze the crêpes at this stage, wrapped in cling wrap and foil. Or make a day ahead, wrap and keep in the fridge. To reheat, put on an ovenproof plate, cover with foil and warm in an 180C/Gas 4/fan oven 160C for 10-15 minutes. (If using for Crêpes Suzette, warm through in the sauce.)

For the sauce, heat the butter and sugar in a deep frying pan (about 25cm/10in) over a low heat, stirring occasionally, until the sugar begins to dissolve; add the vanilla extract, turn up the heat and allow it to bubble quite fast, until the mixture just starts to go brown and caramelize (about 4 minutes), stirring only towards the end. Add the orange zest, pour in the orange juice (see left); letting the mixture bubble for 3-4 minutes to thicken slightly.

Fold the crêpe into the sauce, and holding it with a fork, coat it well in the mixture. Fold it into quarters and push to one side of the pan. Continue the coating and folding with the remaining crepes. Leave for 2-3 minutes on a low heat, pour the Grand Marnier and cognac on top of the crepes and "flambé" ( light the crepes with a match ) – try to do it in front of your guest because it’s a beautiful fire show to see. 

And last but certainly not least, enjoy your amazing crêpes with those that you love!