Instructions

1. 1
   Melt the butter in a wide skillet or flambé pan over medium heat.
2. 2
   Add the sugar and orange zest, stirring until the sugar melts and begins to lightly caramelize.
3. 3
   Pour in the fresh orange juice and simmer for 2 minutes to create a smooth, bubbling, aromatic syrup.
4. 4
   Take one crêpe at a time, lay it into the hot syrup to coat, then fold it in half and in half again to form a triangle.
5. 5
   Push it to the side of the pan and repeat with the remaining crêpes.
6. 6
   Pour the Grand Marnier and Cognac over the folded crêpes in the pan.
7. 7
   Let it warm through for 10 seconds without stirring.
8. 8
   Carefully tilt the pan away from you and ignite the alcohol vapors with a long match or lighter . Gently swirl the pan as the blue flames burn off, spooning the flaming sauce over the crêpes until the fire extinguishes naturally.
9. 9
   Serve immediately while roaring hot.