Technical Stages :

• Sprinkle the bottom of a hot pan with caster sugar.
• When it begins to caramelize, add lemon and orange juices.
• Reduce very gently until you obtain a caramel.
• Add butter in pieces and incorporate to the caramel.
• Flambé with Grand-Marnier and reduce.
• Pass the crêpes one after another in the juices.
• Fold in two then again in two so that each face is well impregnated.
• Place the warm crêpe on a serving plate and continue the operation with the next one.
• Dress on plate and continue with the last crêpe.
• Fix the last crèpe in the plate and coat them all with the remaining juice.
• Serve warm.