1. Suzette Sauce: 1/3 cup orange juice 1/4 cup butter 2 Tbsp sugar 1/4 tsp grated orange peel Reserve 1/4 Grand Marnier In medium bowl with wire whisk, beat butter and remaining crepe ingredients until smooth. 2. Chill 2 hours. 3. Brush bottom of 7" crepe pan and 10" skillet with melted butter. 4. Over medium heat, heat pans; pour scant 1/4 cup patter into crepe pan to coat bottom; cook 2 minutes until top is set, underside slightly browned. 5. Loosen crepe; invert into hot 10" skillet; cook other side 30 seconds. 6. Slip crepe onto waked paper. 7. Meanwhile, start cooking another crepe. Stack crepes between waxed paper. 8. Use immediately or wrap in foil and refrigerate. Approx 30 minutes before serving, Prepare Suzette sauce: In 10" skillet over low heat combine the orange juice, butter, sugar and orange peel until butter melts. 9. Serving: Fold crepes in quarters; arrange in the warmed Suzette sauce in the skillet; simmer for 10 minutes. 10. Pour the Grand Marnier evenly over the crepes and sauce. DO NOT STIR. 11. Heat the Grand Marnier a minute or two, then remove from stove. Light a long match (such as those used to light kindling in a fireplace). Apply match to the crepes and sauce in the skillet. Serve crepes and sauce immediately. ---------------------------------------------------------------------------
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