Sift the flour and salt into a large mixing bowl.

Make a well in the centre of the flour and break the eggs into it, and then whisk the eggs and incorporate the flour.

Gradually add the milk/water mixture, whisking until the batter is smooth, with the consistency of thin cream.

Melt the butter in a large pan. Spoon 2 tbsp of the butter into the batter and whisk it in, then pour the rest into a small bowl and set aside. Stir the orange zest and caster sugar into the batter.

Heat the pan to high, then turn the heat down to medium. Using a paper towel dip into the melted butter and wipe on the pan. Spoon a ½ tbsp of batter at a time in a 7 in pan.

As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be.

Flip the pancake over with palette knife – the other side will need a few seconds only – then simply slide it out of the pan onto a plate. You should end up with 15-16 crêpes.

Stack the pancakes between sheets of wax paper on a plate fitted over simmering water, to keep them warm while you make the rest.

Mix all the ingredients, except the butter, in a bowl.

Warm your serving plates at the same time,

Now melt the butter in the frying pan, pour in the sauce and allow it to heat very gently.

Then place the first crêpes in the pan and give it time to warm through before folding it in half and then in half again to make a triangular shape.

Slide this onto the very edge of the pan, tilt the pan slightly so the sauce runs back into the centre, then add the next crêpe. Continue like this until they’re all re-heated, folded and well soaked with the sauce.

You can flame them at this point if you like. Heat a metal ladle by holding it over a gas flame or by resting it on the edge of a hotplate, then, away from the heat, pour a little liqueur or brandy into it, return it to the heat to warm the spirit, then set light to it. Carry the flaming ladle to the table over the pan and pour the flames over the crêpes before serving on the warmed plates.