Crepes Suzettes

250g / 9 oz plain flour
pinch salt
1 teaspoon sugar
2 eggs, lightly beaten
400ml / 14 fl oz skimmed milk
20g / 3/4oz low-fat spread, melted
2 tablespoons grated orange zest
1 tablespoon grated lemon zest
oil spray for frying

125g / 4 1/2 oz caster sugar
250ml / 9 fl oz orange juice
1 tablespoon grated orange zest
2 tablespoons brandy or Cognac
2 tablespoons Grand Marnier

Sift the flour, salt and sugar into a bowl and make a well in the centre. Mix the eggs and milk together with 100ml / 3 1/2 fl oz of water and pour slowly into the well. whisking until a smooth batter forms. Stir in the melted butter. Cover and refrigerate for 20 minutes. Stir the orange and lemon zest into the crepe batter.

Heat and lightly grease a crepe pan. Pour in just enough batter to coat the base of the pan in a thin even layer, pouring out any excess. Cook over medium heat for about 1 minute, or until the crepe starts to come away from the side of the pan. Turn the crepe and cook on the other side for 1 minute, or until light golden. Repeat with the remaining batter. Fold the crepes into quarters.

Melt the sugar in a large frying pan over low heat and cook to a caramel, tilting the pan so the caramel browns evenly. Pour in the orange juice and zest and boil for 2 minutes. Put the crepes in the pan and spoon the sauce over them.

Add the brandy and Grand Marnier and flambe by lighting the pan with your gas flame or a match (stand well back when you do this and keep a pan lid handy for emergencies). Add the butter and swirl the pan until it melts. Serve immediately.