Categories: Egg dishes

Ingredients

• 4 oz. butter
• 4 oz. sugar
• 1 orange rind, grated
• 1 lemon rind, grated
• juice of 2 oranges
• juice of 1 lemon
• 1 oz. Grand Marnier
• 1 oz. cognac
• 12 crepes

Directions

1. In a pan, melt butter on medium heat, then add sugar, cook for just a few minutes, then add orange and lemon rinds. Cook a little longer. Add orange and lemon juice and bring mixture to a boil. Dip pre-made crepes in cognac; fold in half, one at a time. Set on a plate. Warm cognac

2. and Grand Marnier in a separate pan and pour over crepes. Light crepes with a match.

3. 12 crepes

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