Crêpes Suzette

1. 1

   Fold crepes in half, pale surfaces inside, and lay, overlapping, on a plate.

2. 2

   In a bowl, mix orange and lemon peel with orange and lemon juice.

3. 3

   In a 10- to 12-inch frying pan or chafing dish over high heat, melt sugar, shaking pan often, until it turns amber, about 2 minutes. Reduce heat to low and add juice mixture all at once; sugar hardens. Stir until sugar dissolves. Add butter and stir until melted.

4. 4

   With 2 large spoons and working quickly, lay 1 folded crepe at a time in sauce, turn over, fold crepe again to make a triangle, and push to a side of the pan. Repeat to moisten and fold each crepe, overlapping as needed to fit in pan.

5. 5

   Pour liqueur and cognac over crepes; when liqueurs are slightly warm, about 30 seconds, ignite (not beneath an exhaust fan or flammable items). Shake pan or spoon sauce over crepes until flame dies. Let simmer 1 or 2 minutes, then spoon crepes and sauce onto plates. Accompany with ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.