Instructions: Grate 1 tsp orange rind. Squeeze about 1 cup orange juice. Peel and cut remaining oranges into segments and marinate in 1/2 the Grand Marnier.

Fold crepes into quarters.

In a wide based pan bring orange rind, juice, sugar and butter to the boil and reduce until syrupy. Remove pan from heat, lay in crepes, turn over to coat.

Pour over liqueur, return pan to heat and cook until boiling. Tilt pan to ignite alcohol. Stand back !!!

Serve immediately with marinated orange slices and cream/ice cream.

Traditionally cooked at the table.

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