RECIPE: BLOOD ORANGE CREPES SUZETTE

1 batch of crepes from Mastering the Art of French Cooking (click here for the recipe). This recipe uses 8 – 10 crepes.
4 blood oranges
butter
1/2 c. pure maple syrup
3 T. cognac
vanilla ice cream

Supreme the oranges: with a sharp knife cut off both ends, then cut away the the rind tracing around the curve of the fruit to leave as much flesh as possible. Working over a bowl, cut the pulp from the membranes in neat little segments. Drop the segments into the bowl; what's left is a floppy mess.

Butter a serving pan and heat in a 200°oven. Fold the crepes into triangles. Melt butter in a wide skillet and when bubbling hot, sauté the crepe triangles so they are lightly browned. Arrange them neatly in the warm serving pan. Continue to keep them warm in the oven.

Pour the syrup into the hot pan. When it starts to simmer add the blood orange segments and their juice. When the sauce returns to a low boil gently warm the cognac in the microwave for 10 seconds. Slowly and carefully pour on the cognac on top of the sauce. Ignite with a long match and cook until the flames go out.