 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
2/3 cup sugar |
1/2 cup butter or margarine |
2 orange wedges |
1 lemon wedge |
2 tablespoons grated orange rind |
1 cup orange juice |
crêpes |
1/4 cup brandy |
2 tablespoons bénédictine |
2 tablespoons cointreau or other orange-flavored liqueur |
Directions:
1. Combine sugar and butter in a large skillet or chafing dish; cook over medium heat until mixture is lightly browned. Add orange and lemon wedges, pressing rind with wooden spoon to extract oil. Stir in grated orange rind and juice; cook until bubbly. Remove orange and lemon wedges, and discard.
2. Dip both sides of crêpe in orange sauce; fold in half, and in quarters. Repeat procedure with remaining crêpes, pushing folded crêpes to side of pan.
3. Spoon liqueurs over crêpes in pan. Heat 1 minute without stirring. Ignite with a long-handled match. Allow flames to die down, and serve immediately.
|
|