Crêpes Suzette

Steps

1. Zest one orange, then juice both oranges and the lemon into a glass, combining with the zest.
2. Heat a 12-inch nonstick pan over medium-low heat. Add the sugar and cook without stirring until it melts into a golden caramel.
3. Carefully pour in the citrus juice and zest; the caramel will harden and bubble. Cook, stirring occasionally, about 10 minutes until the caramel dissolves back into a liquid.
4. Add the butter cubes and stir until the sauce is smooth and glossy. Lower the heat to low.
5. Pour in the Grand Marnier. Remove the pan from the heat and carefully ignite the sauce with a long match or lighter, holding the flame near the edge of the pan. Let the flame burn out, then return the pan to the stove.
6. Place a crêpe in the pan to soak up the sauce, then flip and fold it in half and in half again to form a triangle. Transfer to a serving plate and spoon extra sauce on top. Repeat with the remaining crêpes.