Crêpe Suzette

In a small saucepan, melt the butter and sugar together until the sugar is fully incorporated. Add the orange juice and let simmer until juice is reduced to about a third of its volume. Slide the crêpes into the skillet and use a spoon to baste them with the orange sauce.

Add the Grand Marnier and turn up the heat until you see fumes. Add cognac, immediately shut off the burner and ignite using a long-handled lighter or swirl over the burner to catch the flames. You are setting the fumes on fire- and not the alcohol itself, so it is important to see fumes swirling above the skillet when igniting.

Tilt the skillet away from you and gently shake the pan until the flames subside. Serve right away.