** 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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|Serving Size: 1 Serving (148g)|
|Recipe Makes: 4|
|Calories from Fat: 106 (37%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 7.3g||37 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 30.5mg||9 %|
|Sodium 83mg||3 %|
|Potassium 149.2mg||4 %|
|Total Carbohydrate 45.2g||13 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 43.4g|
|Protein 0.7g||1 %|
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Calories per serving: 283
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