Fuzzy Navel Flambe Crepes

1. 1

   Peaches: Put the peaches in a bowl, pour boiling water over them, and let stand for 30 seconds.

2. 2

   Remove them from the hot water and plunge them into a bowl filled with cold water and ice.

3. 3

   When the peaches are cool enough to handle, peel the skins using a paring knife.

4. 4

   Cut each peach into eighths.

5. 5

   In a bowl, combine the peach slices, peach schnapps, sugar, and orange zest.

6. 6

   Set aside.

7. 7

   Flambe: In a large saute pan over medium heat, melt the clarified butter.

8. 8

   Briefly saute one crepe at a time, just long enough to heat through.

9. 9

   Fold each crepe into quarters and place on a warm serving plate.

10. 10

    Add 1/3 of the peaches and saute for 30 seconds.

11. 11

    Carefully add 2 tablespoons of the orange liqueur.

12. 12

    Use a very long match to ignite the liqueur.

13. 13

    Be Careful!

14. 14

    Let the flame extinguish.

15. 15

    Ladle peaches over the crepes.

16. 16

    Garnish with freshly grated nutmeg.

17. 17

    Serve with vanilla ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.