- 2 tablespoons butter
- 1 teaspoon minced ginger
- 2 oranges, zested and juiced, reserve some zest for garnish, plus 4 oranges peeled and segmented
- 1 star anise
- 8 crepes, folded into triangles
- 1/4 cup orange liqueur (recommend: Grand Marnier)
- 1 pint best-quality vanilla ice cream
In a saute pan over medium-high heat, add butter and melt. Stir in ginger, orange zest, orange juice and star anise and bring to a simmer. Add orange segments and crepes to warm through. Add orange liqueur and remove from the heat. Carefully light the mixture with a long kitchen match to flambe. Allow the flames to die down and remove star anise. Divide crepes among serving plates, spoon orange segments and sauce over and top with scoop of ice cream. Garnish with orange zest and serve.