Ice cream sandwiched between two crêpes, hot sauce is added and the effect is most unusual.
4 lumps of sugar (4 t.)
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 below)
6 scoops of vanilla ice cream
1/2 cup slivered almonds, toasted
If desired omit cointreau, Grand Marnier and cognac and substitute 1 c. orange juice
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.
3 cups flour
4 egg yolks
1 quart milk
2 tsp sugar
1/2 tsp salt
4 tbsp butter
Mix flour, eggs and egg yolks with wire whisk. Add milk, sugar and salt and beat until all ingredients are thoroughly blended.
Melt butter in small container and skim off the foam. Pour off and reserve the fat, or clarified butter. Discard the sediment in the bottom of the container.
Heat a 4-inch skillet and brush it with the clarified butter. Pour in 1 tbsp of batter and tilt pan immediately so that batter will spread over entire bottom of pan. Cook crêpe quickly on both sides.
Repeat the process until the crêpes are cookies, staking them on a plate as they are finished. If crêpes are to be served later, cover with wax paper to prevent drying.