This is an impressive dessert that is easy to serve with the prep all done before hand.

For the batter:
80g cream flour
25g caster sugar
1 large egg
225ml milk
A small pinch off salt

Sieve the flour salt and sugar together into a large bowl. Make a well in the centre and add in the egg. Add half the milk and whisk well to a smooth batter. Add the second half of the milk whisk well and set aside. Whisk in the melted butter just before frying.

For the orange sauce:
The juice and zest of one orange
The segments and zest or another orange
A good glug of Cointreau or Grand Mariner
Butter and Sugar to finish.

Zest and juice one orange into a bowl, then zest and segment the second orange into the same bowl. Set aside.
Fry the pancakes in one at a time or in batches on several pans if you’re brave, stack them onto a Pyrex plate and keep until ready.

When you’re ready, put a large pan on a high heat and add a tablespoon of butter and sugar and allow to melt together, then add some of the juice, zest and segment mix.
Add 4 pancakes folded into triangles and allow them to slop around in the sauce. Add a good glug of the Cointreau and light the alcohol with a lighter or by tilting the pan towards the flame on the stove top.
When the alcohol has burned off place the pancakes on a 1 large or 4 individual plates with some of the sauce and a scattering of the segments. Enjoy with a blob of softly whipped cream.