James Martin

Serves: 2

I’ll never forget cooking this dish on location: it was 34 degrees in the shade, and we were under a beautiful tree by a swimming pool overlooking Saint-Tropez. The other thing I should mention is that the person I was cooking it for was my great friend and three-star Michelin chef, Michel Roux Snr… We were at his house. No pressure, then.

Crêpes suzette

Course: Dessert
Keyword: Crepes


For the crêpes

  • 250 g plain (all-purpose) flour
  • 2 eggs
  • 2 tsp melted butter plus extra for cooking
  • 600 ml milk

For the sauce

  • 50 g butter
  • 3 oranges 1 zested and all juiced
  • 1 lemon zested and juiced
  • 3 tbsp caster (superfine) sugar
  • 2 tbsp Grand Marnier
  • 2 tbsp 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 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 crêpe from the pan and repeat until all of the batter is 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, then dish out.



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