1 stick butter
1 cup granulated sugar
1 1/2 ounces brandy or cognac
1 tablespoon orange zest
1 orange, juiced
1 1/2 ounces Grand Marnier
12 Sweet Crepes (recipe in dessert chapter)
1 cup vanilla ice cream
Recipe Serves 4:
Heat a 10 inch skillet to medium.
Add butter and granulated sugar.
Allow this to cook slowly and caramelize a little.
Remove the pan from the stove and give it a shot of Brandy.
For a gas stove, carefully catch the edge of the pan on the stove flame and VOILA!!!
If using an electric stove, just ignite the brandy with a long lighter.
When the flames subside
add orange zest, fresh squeezed orange juice and Grand Marnier. Allow this to come to a boil.
Turn down the heat and stir in vanilla ice cream.
Add the crepes, one at a time flip to coat both sides, fold in half twice.
Plate, repeat this process until you have three crepes per person, on each serving plate
top with a scoop of ice cream and pour the sauce over the crepes and ice cream.
garnish with little powdered sugar.
* WARNING: Never add booze to an already flaming pan... That would create a Molotov cocktail.