Stacked Crepes Suzette
|Unsalted butter||1⁄2 Pound, softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Teaspoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Orange liqueur||1⁄4 Cup (4 tbs)|
|Orange liqueur||2 Tablespoon|
Beat butter with 1/2 cup sugar until thoroughly mixed.
Add lemon juice, orange juice and 1/4 cup liqueur while continuing to beat.
Heat orange butter until bubbly.
Dip crepes in hot orange butter and stack.
Sprinkle top with 1 tablespoon sugar.
Heat liqueur and cognac.
Pour over stacked crepes and ignite.
Spoon sauce over crepes until flames die.
Cut and serve immediately.