Classic Crepes Suzette
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Orange liqueur||1⁄4 Cup (4 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Basic dessert crepes||8|
To make sauce, in skillet combine butter or margarine, orange liqueur, orange juice, and sugar; cook and stir till bubbly.
Fold each Basic Dessert Crepe in half, browned side out; fold in half again, forming a triangle.
Arrange crepes in sauce in skillet.
Simmer till sauce thickens slightly, spooning sauce over crepes as they heat.
In small saucepan heat the brandy over low heat just till hot.
Ignite and pour flaming brandy over crepes and sauce.