Crepes Suzette Gourmet Style
|Sweet butter||4 Ounce (Soft)|
|Grand mariner/Curacao/benedictine/cointreau /triple sec||1⁄4 Cup (4 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
Rub sugar cubes over rinds of oranges and lemon; combine on plate with butter: Place butter in chafing dish.
Add juice of 1 orange and 1 lemon and 1/4 cup liqueur.
When contents of pan are hot and bubbling, add crepes one at a time.
Coat each crepe with sauce; fold into triangle.
Push to side of dish.
When all crepes are coated, arrange over surface of dish; allow to heat through.
Flame crepes with brandy