Crêpes Suzette

• 2 teaspoons grated orange peel
• 1 teaspoon grated lemon peel
• 1/2 cup orange juice
• 1 tablespoon lemon juice
• 6 tablespoons sugar
• 1/4 cup (1/8 lb.) butter or margarine
• 1/4 cup orange-flavor liqueur such as Grand Marnier or curacao
• 1/4 cup cognac, brandy, or more orange-flavor liqueur
• Vanilla ice cream (optional)

1. Fold crepes in half, pale surfaces inside, and lay, overlapping, on a plate.
2. In a bowl, mix orange and lemon peel with orange and lemon juice.
3. In a 10- to 12-inch frying pan or chafing dish over high heat, melt sugar, shaking pan often, until it turns amber, about 2 minutes. Reduce heat to low and add juice mixture all at once; sugar hardens. Stir until sugar dissolves. Add butter and stir until melted.
4. With 2 large spoons and working quickly, lay 1 folded crepe at a time in sauce, turn over, fold crepe again to make a triangle, and push to a side of the pan. Repeat to moisten and fold each crepe, overlapping as needed to fit in pan.
5. Pour liqueur and cognac over crepes; when liqueurs are slightly warm, about 30 seconds, ignite (not beneath an exhaust fan or flammable items). Shake pan or spoon sauce over crepes until flame dies. Let simmer 1 or 2 minutes, then spoon crepes and sauce onto plates. Accompany with ice cream.

orange juice, lemon juice, sugar, butter, orangeflavor, cognac, vanilla ice cream

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