Cream butter and sugar together, add grated lemon and orange rind, orange juice, and 4 tbsp of Cointreau or Curacao or Grand Marnier. Make crepe batter and cook as in the basic recipe. When ready to fill the Suzette, heat the orange flavored butter in a hot chaffing dish until it bubbles and reduces a little. Dip each cooked crepe in this hot mixture, then fold into quarters, push to one side of the pan. When all the crepes are dipped and folded sprinkle with a little sugar and add the remaining Cointreau to the pan with cognac. Stand well away from the pan and light the liquid. Spoon the flaming liquid over the crepes and serve with the sauce as soon as the flames die down.{$7e}(Original recipe for 4)
