2. Crêpes, approximately Suzette, are the amateur gourmet’s delight, and more elaborately sogged pancakes have been paddled about in more horrendous combinations of butter, fruit juices, and ill-assorted liqueurs in the name of gastronomy than it is well to think on.
A good solution to this urge to stand up at the end of a meal and flourish forks over a specially constructed chafing dish is to introduce local Amphytrions to some such simple elegance as the following, a recipe that was handed out free, fifteen years ago in France, by the company that made Grand Marnier:
Dissolve 3 lumps of sugar in 1 teaspoon of water. Add the zest of an orange, sweet butter the size of a walnut, and a liqueur glass of Grand Marnier. Heat quickly, pour over hot, rolled crêpes, set aflame, and serve.