Crepes Suzette

Ingredients

French Crepes
2/3 cup Roberts Butter
3/4 teaspoon freshly grated orange rind
2/3 cup Roberts Orange Juice
1/4 cup sugar
1/3 cup brandy
1/3 cup orange liqueur

Preparation

Prepare French Crepes; stack so first baked side is down, cover and cool. In a skillet, heat together butter, orange rind, orange juice and sugar and bring to a boil, stirring occasionally; boil 1 minute, reduce heat and simmer. Arrange crepes in orange sauce and fold each into quarters, spooning sauce over top; turn once and move to edge of skillet. Heat brandy and orange liqueur together; pour into center of skillet and ignite. Spoon flaming sauce over crepes.

Yield: 4 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.