Then after dinner time, I was ready to make Crepes Suzette, or as Julia Child calls them in Mastering the Art of French Cooking, "Crepes with Orange Butter, Flambees".
First things first, gathering all the fixins ...
Then it's time to make the crepes. The trick is to make sure the batter covers the entire working surface of the pan, then relax and let the heating elements do their work, and finally the "flip". I saw Julia do this on the television, but more recently I saw Alton Brown do it on Today on a segment called "How To Make A Perfect Crepe". His technique is flawless, but just about anyone can get the hang of it in just a few tries.
The next step is to make the orange butter or syrup. You need, butter, oranges, sugar and some patience.
Then take the crepes for a spin in the orange butter, give them a dose of Cointreau and a little Courvoisier cognac for good measure, and set them on FIRE!!!
When the flame dies down, have a fork handy coz it's time to dine!