Crepes Suzette

Ingredients

• Dessert Crepes (see recipe, page 72)
• 1/4 cup margarine or butter
• 1/4 teaspoon finely shredded orange peel
• 1/2 cup orange juice
• 1/3 cup sugar
• 1/4 cup orange liqueur
• 1/4 cup brandy

Instructions

1. Prepare crepes. Fold each crepe in half, browned side out. Fold in half again, forming a triangle. Set aside.
2. For orange sauce, in a large skillet or the blazer pan of a chafing dish combine margarine or butter, shredded orange peel, orange juice, sugar, and orange liqueur. Cook and stir till thickened and bubbly.
3. Arrange folded crepes in sauce. Simmer for 3 to 5 minutes or just till heated through, spooning sauce over crepes occasionally.
4. In a small saucepan heat the brandy till it almost simmers. (If desired, pour heated brandy into a large ladle) Carefully ignite brandy and pour over crepes.
5. Pineapple Crepes: Prepare as above, except omit the orange liqueur. Drain one 8-ounce can sliced pineapple (juice pack), reserving juice. Cut the pineapple slices into small pieces. Stir the pineapple pieces and reserved pineapple juice into the uncooked orange juice mixture in the skillet or blazer pan.