Rich Cointreau Pancakes
Make some very thin pancakes in a small frying-pan.
Pile them on a plate and keep hot.
Just before serving, mix in a double saucepan or a bowl placed in a saucepan half-full of hot water 3 tablespoonfuls of butter, the juice of an orange, 2 tablespoonfuls of Cointreau, a little grated orange peel and 6 tablespoonfuls of sugar.
Spread each pancake with this creamy mixture, then roll up, pack them all together tightly in a metal dish, sprinkle with icing sugar, and with 3 or 4 tablespoonfuls of warmed Cointreau; then set them alight.
Or if you like you could vary the filling by using marmalade for one pancake and the above mixture for the next, and so on alternately.