Crepe Suzette

• 1 stick clarified butter (fat skimmed off)
• 2 c. white sugar
• 2 c. brown sugar
• 1/2 orange
• 1/2 lemon
• 1 Tbsp. finely grated orange peel
• 1 Tbsp. finely sifted pastry flour
• 4 to 6 oz. Grand Marnier orange liqueur
• 16 pastry crepes, folded twice into small triangles

1. In a large, flat skillet over medium heat, add butter and sugars; more brown sugar will yield a darker sauce.
2. Melt down sugars until they form a "caramel."
3. Add orange and lemon juices slowly to taste.
4. Sprinkle grated orange peel into mixture and lightly dust sauce with flour to thicken.
5. Fold in crepes, four per person, and cook until saturated with sauce.
6. Add Grand Marnier liqueur, about 1/4 cup, and carefully flame.
7. Serve with vanilla ice cream.
8. Serves 4.

butter, white sugar, brown sugar, orange, lemon, pastry flour, grand marnier, pastry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=384473 (may not work)