1 tb Butter
1 1/2 tb Sugar
Juice & finely grated zest
One lemon
2 tb Grand Marnier
2 tb Brandy

Melt the butter in a heavy pan. Add sugar, lemon juice & zest (taste
at this point & adjust for desired sweetness/sourness). Add Grand
Marnier & bring to a boil. Reduce heat, fold crepes in fourths, &
arrange in sauce. Spoon sauce over crepes. Warm the brandy (10
seconds in the e works) & place in a long-handled metal
ladle. Ignite the brandy & pour over crepes while flaming.