Flambéed Crêpes

Steps

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1. 1
   Heat a 26–30 cm stainless steel frying pan (avoid nonstick) over medium-high heat.
   ▶ ≈4:09
2. 2
   Add sugar and butter to the hot pan, allowing them to melt and combine.
   ▶ ≈4:21
3. 3
   Pour in fresh orange juice, lemon juice, and Curaçao, stirring gently with a wooden spoon until combined.
   ▶ ≈4:45
4. 4
   Allow the mixture to bubble. Do not add crêpes while the liquid is too thin. Continue heating until the liquid reduces to a syrup-like consistency, about 3–5 minutes.
   ▶ ≈5:04
5. 5
   Once the syrup reaches proper consistency (viscous but still mostly liquid), begin bathing the crêpes. Dip a crêpe on both sides, then fold it twice to create a quarter-fold shape.
   ▶ ≈5:47
6. 6
   Place the folded crêpes in the syrup, repeating until all are bathed. If space is limited, add up to three at a time and let them soak in the sauce.
   ▶ ≈6:28
7. 7
   Turn heat to high, bringing the syrup and crêpes to a vigorous boil. Pour in Grand Marnier or Cognac and ignite the alcohol (the flames will extinguish naturally).
   ▶ ≈7:22
8. 8
   Once the flames subside, turn off the heat. Plate the crêpes with generous syrup. Garnish with fresh orange segments and blanched lemon or orange zest if desired.
   ▶ ≈7:50