Crêpes Suzette

1. 1

   Combine sugar and butter in a large skillet or chafing dish; cook over medium heat until mixture is lightly browned. Add orange and lemon wedges, pressing rind with wooden spoon to extract oil. Stir in grated orange rind and juice; cook until bubbly. Remove orange and lemon wedges, and discard.

2. 2

   Dip both sides of crepe in orange sauce; fold in half, and in quarters. Repeat procedure with remaining crepes, pushing folded crepes to side of pan.

3. 3

   Spoon liqueurs over crepes in pan. Heat 1 minute without stirring. Ignite with a long-handled match. Allow flames to die down, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.