CREPES SUZETTE

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

Method:

• 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.