MAKING

1 In a pan, heat milk and butter to just below boiling point. Do not boil.

2 Allow to cool slightly.

3 In a bowl, mix eggs, flour, baking powder, salt, cinnamon and mace.

4 Blend into the milk mixture.

5 Into lightly buttered 6- to 7-inch fry pan, pour 2 generous tablespoons batter and cook over medium heat for 1 minute or until the bottom is lightly browned.

6 Turn and brown on the other side.

7 Transfer to a plate and set aside until ready to serve.

8 Repeat the procedure until batter is used. (These may be made ahead of time.)

For the Suzette sauce:

9 In a chafing dish, melt butter ; add Cointreau, orange juice and orange peel.

10 Heat until the mixture comes to a boil.

11 One at a time, add the crepes,and baste with sauce.

12 Fold crepes in quarters and move to one side of pan until all are heated.

13 Pour brandy over all and flame.

SERVING

14 Allow three per person.