Crêpes Suzette

• 1¼ cups freshly squeezed tangerine juice
• 1½ teaspoons freshly squeezed lemon juice
• 3

Heat the tangerine and lemon juices, Curaçao, and simple syrup in a large sauté pan over medium-high heat. Put half the crêpes in the pan and cook for 15 to 30 seconds, until they are warmed through. Remove them from the pan, and keep them warm on a covered plate while you cook the remaining crêpes. Remove the second batch from the pan and place them with the first batch.

Add the butter