From: Jody Rae Prival jp56+@andrew.cmu.edu Date: Tue, 7 Sep 1993 11:07:25 -0400 I improvised these last night, and the experiment turned out surprisingly well. 8 dessert crepes 1 tbsp. butter 1 1/2 tbsp. sugar juice and finely grated zest of one lemon 2 tbsp. Grand Marnier 2 tbsp. brandy Melt the butter in a heavy pan. Add sugar and lemon juice and zest (taste at this point and adjust for desired sweetness/sourness). Add Grand Marnier and bring to a boil. Reduce heat, fold crepes in fourths, and arrange in sauce. Spoon sauce over crepes. Warm the brandy (10 seconds in the microwave works) and place in a long-handled metal ladle. Ignite the brandy and pour over crepes while flaming. Serves 2
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