Crêpes Alaska
Ice cream sandwiched between two crêpes, hot sauce is added and the effect is most unusual.
(6 servings)
4 lumps of sugar
1 orange
5 tbsp butter
1 tsp lemon juice
1/4 cup cointreau
1/4 cup Grand Marnier
1/2 cup warmed cognac
12 warm dessert crêpes (recipe posted above)
6 scoops of vanilla ice cream
1/2 cup slivered almonds, toasted
Rub lumps of sugar on orange skin until they are covered with the aromatic oil. Squeeze orange and reserve the juice.
Crush sugar with 3 tbsp butter and mix until creamy.
Place remaining butter in a flat skillet or in a chafing dish and add lemon juice and liqueurs. Add warmed cognac and ignite.
Place 1 crêpe on each of 6 dessert plates and top each crêpe with a scoop of vanilla ice cream. Cover with another crêpe and spoon the hot sauce over them. Sprinkle with toasted almonds.
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