Instructions: Preheat oven to 400 F. Butter 8-inch ovenproof skillet or crepe pan.

Beat whites with salt and cream of tartar until soft peaks form. Add 1/4 cup sugar 1 tablespoon at a time and beat until stiff but not dry. beat yolks in another bowl until thick and pale yellow. Mix in orange juice, Grand Marnier, flour and peel. Gently fold in whites. Spoon mixture into pre- pared skillet. Sift powdered sugar over top. Bake until golden brown, 10 to 12 minutes. Garnish with fresh fruit and serve immediately.

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