Creepy Susan's

My Great Aunt Mimi on occasion would take me to a very fancy restaurant to experience the etiquette and the culture. All those different forks and knives were a bit overwhelming to say the least. But she was patient and step by step helped me navigate a seven course meal.
I remember that I was fascinated by something one of the waiters was doing at the next table. He had a little cart with a fry pan that had flames shooting out of it. The people at that table were oohing and aahing. I asked my aunt about it, she said it is considered very elegant to get your dessert done table side, like cherries jubilee or in this case she thinks they were making Crepe Suzettes. I had never heard of Crepe Suzettes but I sure was curious to know more. As we made our way through our meal my aunt asked me if I would still have room for dessert. I said yes.
When the waiter came to our table he asked; “would you ladies be interested in some dessert”? Before my aunt could utter a word, I said quite assertively; “I will have some of your Creepy Susan’s”. My aunt howled as did the waiter once she explained.
My aunt decided that we would both have the “Creepy Susan’s” the waiter put on quite a show for us while he explained each step of what he was doing. We oohed and aahed, I was so wide eyed with anticipation. When he put the plate in front of me he said; “Bon Appetit`”. The Crepe Suzettes were so good; they just melted in your mouth.

Crepe Suzettes:

¼ cup (1/2 stick) butter

peel of 2 oranges,thinly slivered

peel of 1 lemon, thinly slivered

¼ cup sugar

juice of ½ orange

juice of ½ lemon

1 tablespoon Cointreau

1 tablespoon Grand Marnier

2 tablespoons brandy
12 crepes

Melt the butter in a chafing dish or skillet. Add the orange and lemon peel to the pan and cook briefly until tender. Stir in the sugar, orange juice, and lemon juice; cook the sauce, stirring, until syrupy. Place the crepes in the sauce, three at a time. When the crepes are coated with the sauce, fold each crepe in half and then into quarters. When all 12 crepes have been added to the pan, pour the Cointreau, Grand Marnier, and brandy over them, and then tip the pan slightly to ignite the brandy. When the flames subside, place 3 crepes on each plate, and top with some of the sauce and citrus peel.
Serves 4