Make a hollow in the flour and break in the egg, add some of the milk and mix. Slowly add the rest of the milk and the salt, mixing all the time.
Pre-heat the pan and add a little butter to melt
Drop a spoonful of the mix into the pan and allow it to spread.
Flip the pancake when the bubbles of batter begin to burst.
Splash the Cointreau over the pancake and flambe {wheeee }
Slide onto a plate and arrange a row of manderine segments across the middle of the pancake and fold the pancake around the segments.
Dust with icing sugar and add a dollop of thick cream.
Serve immediately, with a glass of Cointreau.

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