Heat 1/4 cup butter, the orange peel, orange juice and sugar to boiling in 10-inch skillet, stirring occasionally; reduce heat. Simmer uncovered 5 minutes, stirring occasionally.
Heat liqueur in 1-quart saucepan, but do not boil.
Fold crepes into fourths; place the crepe in the hot orange sauce in skillet and turn once. Arrange crepes around edge of skillet. Pour warm liqueur into center of skillet and carefully ignite. After flame dies, place 2 crepes on each dessert plate; spoon warm sauce onto crepes.
Optional: Serve with french vanilla ice cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (180g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 234 (46%)|
|Amt Per Serving||% DV|
|Total Fat 26g||35 %|
|Saturated Fat 15.2g||76 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 74.9mg||23 %|
|Sodium 889.1mg||31 %|
|Potassium 243.5mg||6 %|
|Total Carbohydrate 63.9g||19 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 62.2g|
|Protein 6.4g||9 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 512
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.