James Martin takes on a French recipe from the grounds of chef Michel Roux's luxurious home. The boozy orange sauce elevates this dish from standard pancakes into a glorious dessert.
For the crepes:
250g plain flour
2 teaspoons melted butter plus extra for cooking
600 ml milk
For the sauce:
3 oranges, 1 zested and all juiced
1 lemon, zest and juice
3 tbsps caster sugar
2 tbsps Grand Marnier
2 tbsps Cognac
To make the crepes, 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 and add a little butter then a ladleful of batter and 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 underneath is lightly browned.
Remove the cooked crepe from the pan and repeat until all of the batter is used. You should end up with four crepes 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 crepes into quarters and nestle them into the pan of sauce. Let them warm through for a few minutes, then dish out.