Rub sugar cubes over lemon and orange peel until flavor oils are
absorbed. Dissolve sugar in orange juice.
Cream together butter, confectioner's sugar, and orange juice
mixture. Place in saucepan and bring to boil. Add brandy, curacao,
and rum. Flame it and add the rest of the ingredients. Refrigerate
until serving time.
Butter Mixture:
Cream together butter and curacao. Continue creaming while adding
confectioner's sugar.
You may freeze this mixture or spread the crepes with it, roll, and
freeze.
To Serve:
Defrost, heat the sauce on the stove and transfer to chafing dish, or
heat in chafing dish. Heat crepes thoroughly in boiling sauce.
Add:
Brandy, curacao, and rum. When hot, flame with match. Serve while
still flaming.
There are a great many steps to this dish, but as you can see, the
tasks can be divided and prepared on different days. Making crepes is
a wonderful occupation for two chatty cooks. Utilize 2 or 4
saucepans, making lots of batter and crepes by the dozens. Crepes are
so easy and produce so many elegant dishes.
