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Sugar - 200 gms
Butter - 60 gms
Grand marnier or other orange liqueur
Dessert crepes - 8


  • Put the sugar and butter in a medium size saute pan or skillet and heat over high heat until the sugar is dissolved and a syrup forms.
  • Add the liqueur; light a match and carefully apply to the side of the liquid, setting it alight.
  • when the flames subside, use tongs to dip a crepe into the syrup and fold it into quarters.
  • Repeat until you have 2 crepes on each of 4 plates.
  • Spoon the remaining sauce over the crepes.
  • Garnish with a sprinkle of icing sugar.
  • Serve with vanilla ice cream.
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