This illustrious dessert consists of an orange-butter sauce in which crêpes are warmed, then doused with Grand Marnier (or other orange liqueur) and ignited to flaming glory. It is prepared in a chafing dish using the basic crêpe recipe.
Rub 6 sugar lumps against the skin of 2 oranges to absorb as much flavour as possible
With a wire whisk, work together 6 oz of softened butter and 6 oz sugar
Add 3 tablespoons curacao (orange liquor) and the sugar lumps
Squeeze the orange juice into a pan, set over high heat and reduce by half.
Bring the pan to the table, set it on a fondue heater and beat the butter mixture into the orange juice, bringing the mixture to the boil
As soon as the sauce bubbles, lift one crêpe at a time with a fork and spread it in the sauce, turn it over and fold into quarters. Repeat with all the crêpes
You can flambé if you wish. Just make sure you do not do it under a macramé lamp.
Ingredients
Directions
Rub 6 sugar lumps against the skin of 2 oranges to absorb as much flavour as possible
With a wire whisk, work together 6 oz of softened butter and 6 oz sugar
Add 3 tablespoons curacao (orange liquor) and the sugar lumps
Squeeze the orange juice into a pan, set over high heat and reduce by half.
Bring the pan to the table, set it on a fondue heater and beat the butter mixture into the orange juice, bringing the mixture to the boil
As soon as the sauce bubbles, lift one crêpe at a time with a fork and spread it in the sauce, turn it over and fold into quarters. Repeat with all the crêpes
You can flambé if you wish. Just make sure you do not do it under a macramé lamp.