Crepe Suzette - cooking recipe

Ingredients

1 stick clarified butter (fat skimmed off)
2 c. white sugar
2 c. brown sugar
1/2 orange
1/2 lemon
1 Tbsp. finely grated orange peel
1 Tbsp. finely sifted pastry flour
4 to 6 oz. Grand Marnier orange liqueur
16 pastry crepes, folded twice into small triangles

Preparation

In a large, flat skillet over medium heat, add butter and sugars; more brown sugar will yield a darker sauce.
Melt down sugars until they form a \"caramel.\"
Add orange and lemon juices slowly to taste.
Sprinkle grated orange peel into mixture and lightly dust sauce with flour to thicken.
Fold in crepes, four per person, and cook until saturated with sauce.
Add Grand Marnier liqueur, about 1/4 cup, and carefully flame.
Serve with vanilla ice cream.
Serves 4.