( SERVES 4 )
Developed by a famous French American cook, Henri Charpentier for the jaded palate of Albert, Prince of Wales. Magnificently naughty for brunch served with fresh seasonal fruit
- Whisk the eggs, flour, water, milk and salt until well combined. Stand for 3 hours or overnight.
- Melt a little butter in a crêpe pan and pour in enough batter to make a thin layer on the base. Cook until just coloured. Flip or turn the crêpe over and cook the other side.
- Stack the crêpes with waxed paper in between. These can be prepared well ahead and frozen, if necessary.
- To make the sauce, first julienne the citrus rinds. Combine the sugar and vanilla essence. Place the butter in a pan over low heat. When it starts to bubble add 2 tablespoons of each of the liqueurs. Heat for a few seconds then flame with a lighted match. As the flame dies, add the citrus rinds. The sauce may be prepared ahead to this stage.
- When ready to serve, fold the crêpes into quarters and plunge into the bubbling sauce to heat through. Add the remaining liqueurs, warm through then flame.