4 tablespoons of butter or margarine
4 tablespoons of orange liqueur (Grand Marnier, Curaçao Triple Sec or Cointreau)
4 tablespoons of orange juice
3 tablespoons of sugar
8 crepes
2 tablespoons of brandy
4 tablespoons of butter or margarine
4 tablespoons of orange liqueur (Grand Marnier, Curaçao Triple Sec or Cointreau)
4 tablespoons of orange juice
3 tablespoons of sugar
8 crepes
2 tablespoons of brandy
To make the sauce: in a common frying pan or rechaud, mix together the butter, orange liqueur, orange juice, and sugar
Cook while stirring until it bubbles
Fold each crepe in half twice to form a triangle
Arrange over the sauce in the frying pan and heat until the sauce thickens slightly, moistening the crepes with liquid as they warm up
In a small skillet or saucer, heat the brandy by tilting it slightly over the flame to ignite the alcohol
Pour the flaming sauce over the crepes
Serve 8 ways.
