Double Liquor Crepés
(Instant succes at a date, so look carefully guys
)
8 small Dessert Crepés
2 ounces of butter
Brown Sugar
Cointreau or Grand Marnier
Cognac
2 large organic oranges
Quality Vanilla Ice Cream
Make or buy dessert crepes.
Let the butter sit out of the fridge for about 30 minutes until it gets soft. Then mix with 3 tablespoons of Cointreau/Grand Marnier and brown sugar (60-40 butter) and zest from one orange. Spread about 60% of the butter over the crepes and fold them individually.
Squize both oranges and save the juice.
Melt remaining butter slowly and simmer the buttered crepés for about 10 minutes until the butter/sugar mix starts to caramelize.
Pour over a nice splash of cognac and set on fire. Flambé until the alcohol is almost burned out (only about a minute or so). Put out the remaining fire with the orange juice.
Reducer the juice by boiling it in.
Serve Crepés with quality ice cream. The Butter/Sugar/Cognac/Grand Marnier/Orange-sauce is to die for...