1/4 c. butter
1/4 c. sugar
Peel of 3 oranges, thinly slivered
Peel of 1 lemon thinly slivered
Juice of 1 orange
Juice of 1/2 lemon
3/4 oz. contreau
3/4 oz. grand marnier
2 oz. brandy

Heat in dish, melt butter, add sugar and mix well. Add peels and juice of lemons and oranges. Simmer until transparent. Place crepes 3 at a time in sauce and fold in half and then in quarters. Repeat until 12 crepes are in dish. Pour the contreau, grand marnier and brandy evenly over crepes. Tip dish slightly and ignite the brandy. Move back and forth until flame Dies. To serve: Pour remaining sauce over crepes.