MAKE THE crêpe barrer and let it stand. Whip the cream until it is stiff, flavor it to taste with sugar, and add the kirsch. Chill.
At the last minute make 8 crêpes, piling them one on top of the other as they are done; be sure to keep them warm. Then spread them out, one at a time, cover half of each crêpe well with whipped cream, and fold over the other half.

Serve them immediately on heated plates.

MAKE THE crepe barrer and let it stand. Grate the thin outer rind of the orange. Combine the two liqueurs.

Cook 12 crêpes, pile them one on top of another and, when you are ready to serve the dessert, roll them into cylinders. In a shallow flameproof serving dish or chafing dish, over moderately high heat, mix together the butter, orange rind, and sugar. Let the syrup caramelize lightly, stirring often.

Then put the crêpes in the dish, pour the liqueurs over them, and touch with a lighted match.

Spoon the sauce over the crêpes until the flames subside, and serve immediately.








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La Cuisine Chantraine