Crepes Suzette

Grate 1 tsp orange rind. Squeeze about 1 cup orange juice. Peel and cut remaining oranges into segments and marinate in 1/2 the Grand Marnier.

In a wide based pan bring orange rind, juice, sugar and butter to the boil and reduce until syrupy. Remove pan from heat, lay in crepes, turn over to coat.

Serve immediately with marinated orange slices and cream/ice cream.