Crepes Suzette

1 recipe crepes
2 Tbsp. sugar
8 Tbsp. softened butter (1 stick)
1/4 tsp. grated orange rind
1/2 cup orange juice
1/3 cup orange-flavored liqueur such as Grand Marnier
1/4 cup high-proof rum, warmed

In a small bowl, cream together sugar, 4 tablespoons of the butter and grated orange rind. Melt remaining butter in a large skillet. Add creamed butter mixture and stir until melted. Add orange juice and liqueur; bring to a low simmer, stirring. Bathe crepes in sauce, one at a time, turning them over then folding in quarters. Use two spoons to turn and fold the crepes, arranging around the edges of the pan. Carry crepe pan and pan of warmed rum to the table. Light the rum with a match and pour it over the crepes. When the flames die out, spoon the crepes and sauce onto 4 dessert plates. Makes 4 servings of 3 crepes each.

Donald and I had Crepes Suzette in New Orleans when we went there for a long weekend with the Gagers and the Birds. We stayed at the Royal Sonesta Hotel, and our rooms had balconies overlooking Bourbon Street. Bourbon Street was risque' then, but not raunchy. It was a great weekend.