Ingredients

*See Crepes recipe, in our Desserts Sections.

3 tbsp Sugar

zest of 1 Orange

juice of 1 Orange

1/2 cup Butter

1 tbsp Lemon juice

3 tbsp Curacao

3 tbsp Grand marnier

1/2 cup Cognac

Method

Rub lumps of sugar on zestof orange.

Crush sugar with butter and mix well until mixture is creamy.

In chafing dish, melt sugar and butter mixture.

Add orange juice, lemon juice, curacao, and grand mariner.

Bring to boil.

Lift crepes into sauce.

Heat crepes, turning once and spooning sauce over them.

Fold each crepe in quarters and sprinkle with cognacup

As soon as cognac is warm, ignite, and serve while sauce is flaming.

Serve crepes on heated plate with sauce over them.

The crepes can be prepared in advance, even a day before, and kept in the refrigerator.

Cooks Comments and Tips

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