Ginger-Orange Crepe Flambé
Serves 4
 

• 2 tablespoons butter
• Juice and zest of 2 oranges, reserve some zest for garnish
• 1 star anise
• 1 teaspoon minced ginger
• 4 oranges, segmented
• 1/4 cup Grand Marnier
• 8 Crepes, folded into triangles
• 1 pint best-quality vanilla ice cream

In a sauté pan over medium-high heat, add butter and melt. Add ginger, orange juice, zest and star anise and bring to a simmer. Add orange segments and crepes and warm through. Add Grand Marnier and carefully light the mixture to flambé. Remove star anise before serving. Divide crepes among plates, spoon orange segments and sauce over and top with scoop of ice cream. Garnish with orange zest and serve.