The peel of 2 oranges, cut into strips about 1 inch long and ¼-inch wide
½ cup curacao or other orange flavored liqueur
½ cup cognac
1 cup slivered blanched almonds
How To Cook:
1. Spoon 2 tablespoons of the jelly on the lower third of each crepe and roll the crepes up into tight cylinders; do not tuck in the ends.
2. In a heavy 12-inch skillet, melt the butter bits over moderate heat. When the foam begins to subside, stir in the orange peel. Then add the crepes and, turning them gently with a spoon, cook for 2 or 3 minutes to heat them through.
3. Pour the liqueur and cognac over the crepes carefully; they may ignite spontaneously. If not, let the liqueur and cognac warm for a few moments, then ignite them with a match. Slide the pan back and forth over the heat until the flames die.
4. With a slotted spatula, transfer the crepes to a heated serving platter. Drop the almonds into the sauce remaining in the skillet and stir for a minute or two. As soon as the almonds are hot and evenly coated with sauce, pour them over the crepes. Serve at once.
