Recipe of the week

I once cooked this classic French dish for that giant of French cuisine Michel Roux Snr, at his home near Saint-tropez, says James Martin. No pressure then…

Crêpes Suzette

Serves 2 For the crêpes: 250g plain flour 2 eggs 2 tsps melted butter, plus extra for cooking 600ml milk For the sauce: 50g butter 3 oranges, 1 zested and all juiced 1 lemon, zested and juiced 3 tbsps caster sugar 2 tbsps Grand Marnier 2 tbsps cognac

• To make the crêpes, whisk all the ingredients together in a bowl to form a smooth batter. Set aside for at least an hour in a cool place. • Place a small frying pan over a medium heat. Add a little butter and a ladleful of batter and then swirl to coat the bottom of the pan. • Cook for 1-2 minutes until just set, then flip and cook for a further minute, until the underside is lightly browned. • Remove the cooked crêpe from the pan and repeat until all of the batter has been used – you should end up with four crêpes. Place layers of baking parchment between the cooked crêpes to stop them sticking together. • For the sauce, place all the ingredients in a large frying pan and bring to the boil, gently shaking the pan to ignite the alcohol. • When the flame dies down, fold the crêpes into quarters and nestle them into the pan of sauce. Let them warm through for a few minutes and then serve immediately.