For perfect results, butter the frying pan between every pancake and place a sheet of parchment paper between each cooked pancake to prevent them sticking together.

Ingredients: (Serves 4)

• 115 g/4 oz plain flour, sifted
• 2 tablespoons caster sugar
• 1 egg
• 300 ml/10 fl oz semi-skimmed milk
• 60 ml/2½ oz double cream
• 55 g/2 oz unsalted butter
• 3 tablespoons orange liqueur
• 1 large orange, juice and finely pared rind
• 4 ripe nectarines, stoned and thinly sliced
• 175 g/6 oz orange-flavored chocolate, broken into pieces
• 85 ml/3 fl oz skimmed milk
• 2 tablespoons unsalted butter
• 3 tablespoons golden syrup
• 1 tablespoon cocoa powder, sifted

Method:

Combine the flour and sugar in a medium bowl and make a well in the center. In a separate bowl beat the egg, semi-skimmed milk and cream. Pour into the flour well, and stir until smooth. Melt half the butter in a saucepan. Brush a little into the base of a 20-cm/8-inch non-stick frying pan. Set the frying pan over medium heat. When hot, spoon in a little crepe batter and tilt the frying pan so that it covers the base. Cook for 1 minute until the underside is golden.

Flip the crepe over and cook for 1 minute more until golden. Repeat using the remaining batter to make 7 more crepes. Put the remaining butter, liqueur and orange rind and juice in a saucepan and heat gently.

Bring to the boil and simmer until it thickens slightly. Stir in the nectarine slices and cook for 1 minute more, stirring continuously.

Melt the chocolate in a bowl over a pan of simmering water. Stir in the skimmed milk, 2 tablespoons butter, syrup and cocoa and stir until smooth. Fold the crepes into quarters and put 2 on each of the 4 dinner plates. Scatter with the nectarines and drizzle with the syrup. Serve with the orange-chocolate sauce.