Christmas cake crepes

Put flour into a large bowl, make a well in the centre and  crack in the egg. Whisk into a thick paste, then gradually  whisk in the milk. The batter should be the consistency of  single cream – transfer to a jug, cover and leave to rest for 30min.

Heat a non-stick frying pan over medium heat and brush  with a little oil. Pour in a ladleful of batter and quickly swirl to coat pan before tipping excess back into the jug. Once  pancake starts to turn golden around the edge, loosen it and flip or turn with a palette knife. Cook until golden on  the underside. Repeat with remaining batter to make at  least 4 pancakes (the batter will make about 8 pancakes), keeping them warm with a tea-towel or some foil while you make the other pancakes. Set aside.

Add the Christmas cake, orange juice, marmalade and  Cointreau to the empty pan and fry until piping hot. Fill  each crepe with some cake, roll up or fold over, dust with  icing sugar and serve with ice cream.