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CrÍpes Suzette

†1 cup freshly squeezed orange juice
†Finely grated zest of 1 orange
†10 tablespoons unsalted butter
†1/3 cup superfine sugar
†8 to 12 crepes (see recipe)
†1/3 cup Grand Marnier, Cointreau or triple sec liqueur.

1. In a small saucepan, combine orange juice, zest, butter and sugar. Place over high
heat and bring to boil; reduce heat to medium-low. Simmer until syrupy, 10 to 15 minutes.
Remove from heat, and set aside.

2. Fold crepes into quarters, and arrange in circular pattern, slightly overlapping, in a
nonreactive skillet or other shallow flameproof pan. Pour warm syrup on top (reserve
syrup pan), and place over low heat until crepes are warm, about 5 minutes.

3. Warm liqueur in pan that held orange syrup. When crepes are hot, pour liqueur on top;
carefully touch a flame to surface to light it. Serve immediately, spooning crepes and sauce
onto each plate.