Preparing the Crêpes Suzette

• Prepare Dessert Crepes (see recipe below). As each one is completed, stack so first baked side is down. Separate every three crepes with a layer of waxed paper.
• In a 10 inch skillet, heat butter, orange peel zest and juice and sugar to boiling, stirring occasionally. Boil and stir 1 minute. Reduce heat and simmer.
• In a small saucepan, heat brandy and orange liqueur, but do not boil.
• To assemble Crepes Suzette, fold crepes into fourths; place in hot orange sauce and turn once. Arrange crepes around edge of skillet. Pour warm brandy mixture into centre of skillet and ignite. Spoon flaming sauce over crepes until the flame dies down.
  
• Place 2 crepes on each dessert plate; spoon sauce over.