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Ingredients
- 12 crepes
- ¼ cup butter
- ¼ cup sugar
- Peel of 3 oranges, thinly slivered
- Peel of 1 lemon, thinly slivered
- Juice of 1 orange
- Juice of ½ a lemon
- ¾ oz. Cointreau
- ¾ oz. Grand Mariner
- 2 oz. Brandy
Preparation
Step 1
Heat butter and melt, and add sugar to the pan. Add the peels and juices and mix well. Simmer mixture until it is transparent. Place 3 crepes at a time in the sauce and fold in ½ and then fold into quarters. Repeat. Pour liqueur over the crepes and ignite.