12 crepes
1/4 c. sugar
Juice of 1/2 lemon
2 tbsp. butter
Juice of 2 oranges
2-4 tbsp. orange liqueur

Make crepes, keep hot between 2 plates over a pan of water. Melt the butter in a skillet and stir in the sugar. Cook gently until the sugar is a golden brown caramel. Add the orange and lemon juices and stir until the sauce becomes thick and the caramel is dissolved.