Crêpes Suzette

• 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
• 1/4 cup brandy
• 2 tablespoons Benedictine
• 2 tablespoons Cointreau or other orange-flavored liqueur

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 crepe in orange sauce; fold in half, and in quarters. Repeat procedure with remaining crepes, pushing folded crepes to side of pan.
3. Spoon liqueurs over crepes in pan. Heat 1 minute without stirring. Ignite with a long-handled match. Allow flames to die down, and serve immediately.

sugar, butter, orange wedges, lemon, orange rind, orange juice, brandy, buenuedictine, liqueur

Taken from www.myrecipes.com/recipe/crpes-suzette-0 (may not work)