To make the pancakes: sift the flour and salt into a bowl.
Blend the egg, oil and milk together and beat into the flour to make a fairly thin batter.
Heat a very little oil in a 7 inch (17.5 cm) frying pan.
Add about 2 tablespoons batter into the centre of the pan and tilt and rotate to spread out the batter.
Cook for a minute, then turn over and cook on the other side for a further minute.
Turn out and make nine more pancakes in the same way.
For the sauce: put the orange juice, butter and sugar in a large frying pan and heat gently until the sugar has dissolved, then simmer gently for about 5 minutes, until the sauce is syrupy.
Lay one pancake in the pan and coat with the sauce, fold into four and move it to one side of the pan.
Repeat with the rest of the pancakes.
Add the liqueur and brandy, making sure that the pancakes are piping hot.
Light it with a match.
Arrange on a piping hot serving dish and serve at once.