Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    dessert crepes
     1/2  cup           butter
   1                    orange -- juice of
   8                    sugar cubes rubbed over orange zest
     1/2  cup           cointreau

Preparation:

1. Prepare dessert crepes and fold into triangles. 2. Heat butter, orange juice and sugar cubes in a chafing dish; cook, stirring, until smooth. 3. Turn crepes in mixture and arrange neatly in pan; pour Cointreau over crepes and flame, basting crepes until flames subside.