Instructions: This dish, above all others, evokes that French feeling in foreign restaurants. Easy to cook once you get the batter just right. The Grand Marnier can be substituted with any suitable orange flavored liqueur.

Delicious made with Southern Comfort. An adult dessert for a special occasion. Bon appetite mon cherie! From Rons Plaice in Blackpool for a sweet lady in the USA ;-)

The Crepe: [Pancake] Mix the flour with the icing/confectioner sugar and grated rind of half a lemon in a bowl. Beat the egg yolks and egg with the milk and cream, and stir into the flour. Beat all to a smooth batter. Melt the butter and stir into batter mix. Cook in a very hot pan with a little of the butter for cooking. Each crepe should be very thin and about 6 inches across. Keep hot!

The Sauce: Wash and dry the oranges and lemons. Rub the sugar lumps over the rind to extract the wonderful aromatic oils. [I can almost smell it from here:)] Squeeze the fruits to extract the juice. Heat some butter in a large pan,add the sugar lumps and sugar [regular type as used in coffee]. Once melted, add the orange and lemon juice, and cook for a few minutes.

While stirring, add the Grand Marnier. Heat the crepes, one by one in the sauce,turning several times; almost all the sauce should be absorbed by the crepes. Roll up all crepes and return to the pan. Warm the brandy, pour it over the crepes in the pan, set it alight Whooof! Flambe by leaving the crepes in the pan until the flames die down. Serve at once. Once consumed, you should turn down the lights, snuggle up on the settee, and discuss the merits of French Cuisine in whispers. Bon appetite -) From Rons Place in Blackpool, just a whisper from your heart

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