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** See recipe for Basic Crepes. Melt the butter and add sugar. Stir, then add the lemon zest and the orange zest and juices. Reduce until syrupy. Add crepes and berries and carefully flame with brandy. Remove crepes, fill with berries and reduce sauce to glaze. Pour over crepes. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gunter Preuss, Versailles Restaurant, New Orleans
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