|Sugar cubes||12 Small|
|Cointreau||3⁄4 Cup (12 tbs)|
|Lemon slices||5 Medium (For Garnish)|
Rub sugar cubes over skin of orange to absorb oil.
Squeeze orange and lemons; reserve juice.
Melt 3 tablespoons butter in chafing dish.
Drop in sugar cubes, and press to crush.
Add rest of butter, juice, and 1/2 cup Cointreau.
Heat, stirring, until well mixed.
Dip each crepe in sauce, and roll.
Sprinkle with sugar.
Add 1/4 cup Cointreau and tilt pan toward flame to ignite.
Garnish with lemon slices.