Ingredients

for 12 crêpes, serving 6

　　2 fresh, firm, bright-skinned oranges

　　1/2 cup plus 1 Tbs sugar

　　2 sticks (8 ounces) unsalted butter

　　3 Tbs orange liqueur for the butter, plus 1/4 cup for flaming

　　About 1/2 cup strained orange juice

　　12 crêpes (5-inch crêpes, see page 88)

　　1/4 to 1/3 cup cognac

　　

Step 1

Peel the zest (orange part of peel only) from the oranges and pulverize in a food processor with the 1/2 cup sugar. Add the butter; when creamed, dribble in the 3 Tbs orange liqueur and the orange juice. In a large chafing dish or skillet, boil the orange butter for 4 or 5 minutes, until syrupy. One at a time, rapidly bathe crêpes in the butter; fold in half, best side out, and in half again, to form a wedge shape.

　　

Step 2

Arrange attractively in the chafing dish and sprinkle on the 1 tablespoon of sugar. Pour the remaining orange liqueur and the cognac into a ladle, then pour over the crêpes. When bubbling, tilt pan into the flame or light with a match and spoon the flaming liquid over the crêpes. Serve on very hot plates.

　　

VARIATION

Step 3

CRÊPES WITH ORANGE-ALMOND BUTTER. Beat 1/2 cup finely ground almonds or macaroon crumbs and 1/4 teaspoon almond extract into the preceding orange butter. Spread on 18 small crêpes, fold them into wedges, and arrange, overlapping, on a baking dish. Sprinkle over them 3 tablespoons sugar and heat in a 375°F oven for 15 minutes, or until tops of crêpes begin to caramelize. Pour 1/3 cup each orange liqueur and cognac into a small saucepan, heat, and ignite with a match. Spoon flaming liquid over crêpes, and serve.

　　Julia's Kitchen WisdomKnopf