Reminiscent of Crêpes Suzette, these dessert crêpes are spread with apricot preserves, folded in quarters, sprinkled with sugar, and flambéed with a mixture of warm Cognac and orange-flavored liqueur. The flaming presentation is dramatic, especially in a darkened room. Remember to avert your face when igniting the barely warm liquor (overheated liquor will not ignite).
1 recipe Basic Crêpes (p. 68)
1 cup apricot preserves
¼ cup orange-flavored liqueur (Cointreau)
¼ cup Cognac or brandy
1 to 2 tablespoons sugar
Prepare the crêpes according to the recipe. Preheat the oven to 350°F.
Place 1 crêpe on a work surface and spread about 1 tablespoon apricot preserves over it. Fold in half, then in quarters, and place in a shallow baking dish or heatproof platter with a rimmed edge. Repeat filling and folding the remaining crêpes, arranging them in the dish.
Bake the filled crêpes for 12 to 15 minutes, or until heated through. Meanwhile, in a small saucepan, combine the liqueur and Cognac. Heat over low heat, stirring occasionally, until warm.
Remove the baking dish from the oven and sprinkle the crêpes with the sugar. Light the liqueur mixture using a long fireplace match and carefully pour the flaming liquid over the crepes. Serve the crêpes when the flames have died out. Makes 14 crêpes.