THE highly-anticipated return of Pancake Day gives us two reasons to celebrate; we can eat as many pancakes as we want and not feel guilty about it; and secondly, it’s a sign that winter is almost over.

Originally a way to use up rich foods like eggs and milk before the fasting of Lent, Pancake Day has now become something of a national holiday because us Brits love them so much!

If your family is anything like mine, then there’s always a production-line from cooker to kitchen table - no sooner has one touched the plate than the next one is ordered. I just can’t make them quick enough!

There’s nothing better than a hot pancake straight out of the pan with a squeeze of lemon and sprinkling of sugar.

However, pancakes aren’t just about lemon and sugar; there’s so much more you can do with them. Personally, I prefer savoury pancakes - something I came to love whilst working in Italian restaurants when I was younger.

But I also enjoy a well made Crêpe Suzette – the classic French recipe that’ll be sure to add a bit of sophistication and dazzle to your Shrove Tuesday and beyond!

I’ve included the basic pancake recipe here, in case you just want to go down the traditional route. You can make these in advance if required and just layer them with greaseproof paper and wrap in cling film. They’ll keep in the fridge for a day or two or in the freezer for a couple of months.

Crêpes Suzette

(Serves 4)

For the Pancake batter

100g plain flour

Pinch of salt

2 eggs

250ml milk

Sunflower oil or a knob of butter for frying

For the sauce

3 tbsp. brown sugar

3 oranges

1-2 tbsp. Grand Marnier or Cointreau to taste

50g butter

Make the pancakes by sifting the flour and salt into a bowl. Make a well in the centre and add the eggs. Gradually add the milk, whisking continuously until a smooth consistency is achieved. Allow to rest for five minutes.

Heat a frying pan over a medium heat and add a little oil or butter. Once melted, add two tablespoons of batter to the pan and swirl around so that it fully coats the base.

Cook for about one minute then flip it over and cook for a further 30 seconds on the other side. Slide on to a plate and repeat the process until you have made eight pancakes (separate each pancake with a sheet of baking parchment so they don’t stick together).

Grate the zest of the oranges and add to a pan of boiling water for 2-3 minutes to remove any bitterness then allow to cool. Slice the oranges in half, leaving one half aside, and juice the rest.

Spear the top of the intact half with a fork so that the flesh is exposed on the bottom (this will be used to stir the sugar).

Next, heat the brown sugar in a large heavy based pan set over a low heat. As the sugar starts to caramelise, stir it around the pan using the speared orange so that it takes on the citrus flavour as it melts. After a few minutes, add the orange juice and the liqueur and continue to stir. Next add the grated orange rind and the butter and cook for another minute.

Place the first pancake in the pan and coat well with the sauce before folding into half and then half again. Place on a warmed plate and repeat with each pancake (two pancakes per person).

Spoon the remaining sauce over the top of the crepes and serve with a scoop of good quality vanilla ice cream.