Step 1: For the sauce, place lemon and orange zest in a small saucepan and cover with two cups (500 millilitre) water. Bring to the boil over medium heat. Drain and cool zest under cold running water. Repeat twice, then drain the zest well and set aside. Place lemon and orange juice in a saucepan, bring to the boil over medium heat and simmer for 10 - 15 minutes or until the liquid is reduced to 1 ¼ cups (310 millilitres).

Step 2: Dissolve cornflour in one tablespoon cold water and whisk into the hot liquid until smooth. Whisk in sugar, and cook for 3 – 4 minutes until thickened. Remove from heat and whisk in butter. Set aside and keep the sauce warm. (Final yield for sauce is one cup)

Step 3: To make the crepes, place two tablespoons butter in a small saucepan and cook over medium heat, swirling the pan, until the butter melts and turns a deep golden brown.

Step 4: Remove pan from heat and spoon off the white foam from the surface, so you are left with a clear browned butter. Set aside.

Step 5: Place flour, sugar and yolks in a large bowl and whisk until just combined. Whisk in browned butter and milk, until combined. Pour batter into a jug, cover with plastic wrap and chill for 1 hour.

Step 6: Heat a non stick 20 centimetre crepe pan over medium high heat. In a separate pan, melt remaining 20 grams butter. Using a pastry brush, coat crepe pan with melted butter. Gently stir batter, then pour two tablespoons batter into the pan, swirling to coat the base. Cook for 1 – 2 minutes until golden, then flip. Cook for a further 20 seconds, then transfer to a baking paper lined plate. Repeat, brushing with more butter, until you have eight crepes. Set aside to cool.

Step 7: Serve with marscapone and Seville Suzette sauce.