-
1
Peel the zest (orange part of peel only) from the oranges and pulverize in a food processor with the 1/2 cup sugar.
-
2
Add the butter; when creamed, dribble in the 3 Tbs orange liqueur and the orange juice.
-
3
In a large chafing dish or skillet, boil the orange butter for 4 or 5 minutes, until syrupy.
-
4
One at a time, rapidly bathe crepes in the butter; fold in half, best side out, and in half again, to form a wedge shape.
-
5
Arrange attractively in the chafing dish and sprinkle on the 1 tablespoon of sugar.
-
6
Pour the remaining orange liqueur and the cognac into a ladle, then pour over the crepes.
-
7
When bubbling, tilt pan into the flame or light with a match and spoon the flaming liquid over the crepes.
-
8
Serve on very hot plates.
-
9
CREPES WITH ORANGE-ALMOND BUTTER.
-
10
Beat 1/2 cup finely ground almonds or macaroon crumbs and 1/4 teaspoon almond extract into the preceding orange butter.
-
11
Spread on 18 small crepes, fold them into wedges, and arrange, overlapping, on a baking dish.
-
12
Sprinkle over them 3 tablespoons sugar and heat in a 375F oven for 15 minutes, or until tops of crepes begin to caramelize.
-
13
Pour 1/3 cup each orange liqueur and cognac into a small saucepan, heat, and ignite with a match.
-
14
Spoon flaming liquid over crepes, and serve.
