Lemon Crepes Suzette II


Serves 2-3

1 1/2 tablespoon butter
3-3 1/3 tablespoon freshly squeezed lemon juice
3-4 drops orange or lemon oil
1 tablespoon Grand Marnier
1 tablespoon brandy
~2 tablespoon sugar
8 dessert crepes

Melt the butter in a saucepan. Add the lemon juice, oil, and sugar, adjusting sweetness to taste. Add the Grand Marnier and bring to a boil. Cool the sauce, fold the crepes in quarters, and arrange in pan. Warm the brandy slightly, ignite, and pour over crepes.