3 oz. sugar
2 oz. butter
1 oz. orange liqueur
2 oz. cognac
Heat the sugar until it melts and begins to caramelize. Cut several strips from the orange and one from the lemon. Add the butter to the sugar and squeeze the juice from the orange and half of the lemon. Cook and stir the until the sugar is dissolved and the mixture is a little syrupy. Add the orange liqueur
One by one dip the crepes in the sauce and fold them in quarters in the pan. Add the cognac and allow it to heat for a few seconds. Light the cognac and shake the pan gently and spoon the sauce over the crepes until the flame dies down.