Crepes Suzette

• 8 tablespoons butter (1 stick)
• ⅓ cup sugar

Put the butter and sugar in a large shallow nonstick frying pan and cook over low heat for 5 minutes, stirring to dissolve the sugar. Pour in the citrus juices and the Grand Marnier and cook for another 5 minutes.

Put 2 cooked crepes in the pan and turn them over so they are well coated with sauce. Fold them in half and put them on warm plates. Continue until all the crepes are served.