Whisky and Lemon Crepes Suzette

For the crepes:
• 4oz plain flour
• 2 eggs
• ½ pint milk
• 3 tbs melted butter
• grated rind of a lemon
• 1oz caster sugar

Whizz the crepe ingredients together in a blender until really well mixed and leave for an hour or two before making up.

Melt a small teaspoon of butter in a 7" frying pan, swirl the butter to grease the pan. Pour a thin layer of the crepe mixture into the pan, tilt the pan to cover the surface with a thin layer. Cook on a moderate heat until the bottom of the crepe is golden brown, then turn the pancake over. Once cooked on both sides, leave on a rack and keep warm.

For the filling:
• 4oz butter
• 4oz sieved icing sugar
• grated rind of a lemon
• 4 tbs Scotch Whisky

Cream together the butter and sieved icing sugar. Beat in the grated lemon rind then gradually beat in the Scotch Whisky. Divide the lemon mixture between the crepes and spread it evenly over them. Fold each crepe in quarters to make triangles. Butter a shallow ovenproof dish. Lay the crepes in the dish slightly overlapping. The crepes can be frozen at this stage.

To finish:
• Butter
• 1-2 tbs sieved icing sugar
• 3 tbs Scotch Whisky

Put the dish in a moderately hot oven 375°F/190°C/gas mark 5 for 20 minutes, or until the filling has completely melted. Take out of the oven and dust with sieved icing sugar. Warm the Scotch Whisky and flame it while still in the pan, then pour over the heated crepes. Blow the flames out before they char the crepes. Serve warm, with whipped cream.