Orange Sauce for Crêpes Suzette
Servings:	Enough for 8 small French [thin] pancakes
Ingredients	Preparation
2 tablespoons [30 g] butter 4 tablespoons [60 g] sugar Juice of 2 oranges 1 ounce [30 mL] orange liquor	Melt butter; mix in sugar and orange juice. Simmer until slightly thickened. Add pancakes, one at a time, folding each pancake into 1/4 circles, coating them well with sauce. Coat top of pancakes with sauce; pour in orange liquor. To impress, flambe and serve.