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Title: Crepes Suzette

1/4 C margarine
3 T granulated sugar
1 - orange, juice and rind
1 - recipe Dessert Crepes
0 - confectioners' sugar
1/3 C Gran Marnier or Cointreau

Melt the margarine in a large saute pan. When it starts to foam, add the sugar and stir until its dissolved. Add the orange juice and rind and bring to a simmer. Turn the heat to low.

Add one crepe to the pan, making sure to coat it completely with the syrupy sauce. Carefully fold it in half, then in half again. Repeat with the remaining crepes, arranging them around the pan, working quickly enough so that the first crepe doesn't absorb all the sauce.

Either remove and dust with confectioners' sugar, or flambe the crepes as follows: Pour the liqueur over the crepes and ignite the sauce. Remove the pan from the heat. When the flames subside, place the crepes on dessert plates. Serve immediately.

From Joy of Vegan Baking
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