Directions:
1 In a bowl, rub 5 sugar lumps onto a the oranges until they melt. Do the same with the last three sugar lumps onto the lemon. Then, crush the sugar lumps with a fork.
2 Add the very soft butter and mix well with your fork.
3 Squeeze the oranges and the lemon and start incorporating in the juice, little by little into the butter. Finish by adding the alcohol.
4 Heat up a pan. Add a knob of butter and put a cooked crepe onto your frying pan. Allow your crepe to heat up a little bit and flip it over. Then, spread some of the Suzette butter and fold it in 4 and give it another 30 seconds onto the pan. Repeat until all the crepes are done.
Serve them warm onto a tray.
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