Crêpes Suzette

Step 1

Peel the zest (orange part of peel only) from the oranges and pulverize in a food processor with the 1/2 cup sugar. Add the butter; when creamed, dribble in the 3 Tbs orange liqueur and the orange juice. In a large chafing dish or skillet, boil the orange butter for 4 or 5 minutes, until syrupy. One at a time, rapidly bathe crêpes in the butter; fold in half, best side out, and in half again, to form a wedge shape.

Step 2

Arrange attractively in the chafing dish and sprinkle on the 1 tablespoon of sugar. Pour the remaining orange liqueur and the cognac into a ladle, then pour over the crêpes. When bubbling, tilt pan into the flame or light with a match and spoon the flaming liquid over the crêpes. Serve on very hot plates.

VARIATION

Step 3

CRÊPES WITH ORANGE-ALMOND BUTTER. Beat 1/2 cup finely ground almonds or macaroon crumbs and 1/4 teaspoon almond extract into the preceding orange butter. Spread on 18 small crêpes, fold them into wedges, and arrange, overlapping, on a baking dish. Sprinkle over them 3 tablespoons sugar and heat in a 375°F oven for 15 minutes, or until tops of crêpes begin to caramelize. Pour 1/3 cup each orange liqueur and cognac into a small saucepan, heat, and ignite with a match. Spoon flaming liquid over crêpes, and serve.