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.
Try out Jan's other brunch recipes