Flambe Oranges and Cream

1. 1

   In a saute pan over medium-high heat, add butter and melt.

2. 2

   Stir in ginger, orange zest, orange juice and star anise and bring to a simmer.

3. 3

   Add orange segments and crepes to warm through.

4. 4

   Add orange liqueur and remove from the heat.

5. 5

   Carefully light the mixture with a long kitchen match to flambe.

6. 6

   Allow the flames to die down and remove star anise.

7. 7

   Divide crepes among serving plates, spoon orange segments and sauce over and top with scoop of ice cream.

8. 8

   Garnish with orange zest and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.