From the Kitchen
Crepes Suzette - Julia Child


The orange butter:

Rub 4 lumps of sugar over 2 oranges.  Peel oranges
with microplane or zester and chop extremely finely.  
Blend 1/2 pound of softened butter with crushed sugar
lumps, finely chopped orange zest, 1/4 cup granulated
sugar.  Add by droplets 2/3 cup strained fresh orange
juice mixed with 3 Tbs. orange liqueur.

Place cast iron pan over medium low heat and melt the
orange butter until it bubbles.  With a spoon and fork,
dip each crepe into the butter, fold it into quarters, and
place it inside along the edge of the pan.  Repeat with
all the crepes.

Sprinkle the crepes with 2 Tbs. sugar and pour over
them 1/3 cup cognac mixed with 1/3 cup orange
liqueur.  Ignite the liqueur and gently shake the pan
back and forth while spooning the flaming liqueur over
the crepes until the fire dies down.

Serve.
1. Cook crepes and
2. Stack them until you need them.
3. Sugar cubes, orange zest.
4. Fresh orange juice.
5. Dip crepes in orange butter and fold.
6. Flambee (the best part of all)
7. Serve and enjoy