Instructions: 1. Melt the butter in a very large skillet with the sugar and the julienned orange peel

2. Stir over medium heat ( using the orange rind as if it were a spoon,rubbing it against the pan) until caramelized. Remove the rind( not the julienned one)

3. Pour in the orange juice and simmer until the caramel has dissolved.

4. Add the Grand Marnier.

5. Add a crepe to the sauce and fold it in 3, pouring sauce over it.

Transfer to a warm plate and repeat the procedure until all the crepes have been used.

6. Return them to skillet and flame with the heated Cognac

7. Place 2 crepes on each guests plate and pour some of the sauce on top

8. Serve hot

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