Lemon Crepes Suzette I

Serves 2-3

8 dessert crepes
1 tablespoon butter
1 1/2 tablespoon sugar
juice and finely grated zest of one lemon
2 tablespoon Grand Marnier
2 tablespoon brandy

Melt the butter in a heavy pan. Add sugar and lemon juice and zest (taste at this point and adjust for desires 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) and place in a long-handled metal ladle. Ignite the brandy and pour over crepes while flaming.

Note: to double, use slightly less than 2x the Grand Marnier and brandy.