| Cuisine: French | Type: Dessert | Serves: 4 |
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Source:
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Attributes:
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Quick and Easy |
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Comments:
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Serving Suggestions:
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Ingredients:
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1/4 cup sugar 1 stick butter (unsalted) 2 oranges 1 lemon 1/4 cup Grand Marnier 12 prepared crépes (see elsewhere) 1/4 cup good brandy Powdered sugar |
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Instructions:
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Combine the softened butter and sugar. Zest one orange. Combine the sugar, butter, and zest in a chafing dish. Add the juice of one orange and 1 lemon and the Grand Marnier. Heat. When the contents are hot and bubbly, add the crépes one at a time. Coat each crépe with sauce and fold it into a triangle, then push it to the side. When all the crépes are coated with sauce, arrange them in the dish, overlapping in an attractive pattern. Allow them to heat through. Flame with the brandy and serve immediately. Sprinkle some powdered sugar on top. |
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Related recipes:
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None |
2001-03-10