You’ve got the recipe and tips for perfect pancakes from Ballymaloe Cookery School, as featured in our recipe collection. Your pancake pan is seasoned and ready to go. Flour, eggs and milk are at the ready. Here goes with a dish that comes from the archives of French bistro cooking. Crepes Suzette is one of the all time greats. Crepes are made with the usual pancake batter, spooned very thinly over the base of the pancake pan, so they form delicate lacy discs of wonderfulness when they cook. Make your batch of crepes, then fold them into quarters. You need eight crepes to serve four. Keep the crepes warm between two plates, with grease proof in between to stop them sticking together. Melt 25g butter in a non stick frying pan and add 50g caster sugar. Cook over a gentle heat till the sugar is dissolved and the mix is golden. Stir in the juice of two large oranges and half a lemon to make a thickish sauce. Arrange the quartered pancakes in the pan, in a single layer if possible, pushing them into the hot sauce. Pour over a good splash of Cointreau or Grand Marnier. Tilt the pan to ignite, stand well back from the flames! When the flames have died down, your Crepes Suzette is ready. Finish it with some strips of orange zest and a few bits of segmented orange scattered over if you wish. This dish was usually cooked at the table, by competent waiters – a flamboyant pudding that created ooohs, aaahs and ooh la las from diners! (Unfortunately its extinct these days – are any of our restaurants or cafes willing to reinstate it on their menu??) ..