Orange Pancakes

Make the pancake batter by beating one egg and the yolk of a second egg in a medium sized bowl and then stirring in the flour and sugar. Add the same quantity of water to the milk and then gradually mix with the egg/flour/sugar mixture until smooth. Cover the bowl and leave in the fridge for at least an hour.

When ready melt a tablespoonful of butter and add to the pancake batter along with a tablespoonful of brandy. Make eight pancakes in a small pan and stack on a plate  Picture  .

Make the filling by mixing the unsalted butter, sugar and the grated orange rind in a bowl and then stir in the cointreau.

Spoon the filling into each of the pancakes, roll them up and place in an ovenproof dish  Picture  . Heat them through in the oven at 400°F/200°C/Reg6 for about seven minutes or so. Take out the oven, heat the brandy in a ladle over a high heat, pour over the pancakes, light (if necessary) and flame for 30 seconds or so and serve immediately.