1/2 c. butter, melted
1 1/2 c. sifted confectioners' sugar
5 tbsp. orange juice
1 tbsp. grated orange peel
1 tsp. grated lemon peel
Orange slices for garnish

Mix butter and confectioners' sugar together in chafing dish or heavy skillet. Add orange juice, orange, and lemon peel. Heat thoroughly and pour over crepes. Garnish with orange slices. Makes 6 servings of 2 crepes each.

To flame Crepes with Orange Sauce: Saturate 3 or 4 cubes of sugar with lemon extract. Place on top of orange slices. Ignite.