Orange Blossom Crepes

• 1 (3 oz.) pkg. cream cheese, softened
• 1 Tbsp. milk
• 1/4 tsp. almond extract
• 1/4 c. finely chopped toasted almonds
• 6 to 8 cooked crepes
• 1/4 c. unsalted butter
• 1 tsp. lemon juice (fresh)
• 2 tsp. cornstarch
• 1/2 c. orange juice
• 1/4 c. orange liqueur (Cointreau is fine)
• 1 tsp. grated orange peel
• 1/3 c. sugar
• 2 Tbsp. cognac, warmed
• 2 Tbsp. toasted sliced almonds

1. In small mixing bowl mix cheese with milk and almond extract. Add finely chopped almonds.
2. Spread onto center of crepe (crepes must be thin, or they will split).
3. Roll up and set aside.
4. In large skillet or chafing dish, melt butter.
5. Stir in sugar and lemon juice.
6. Dissolve cornstarch in orange juice.
7. Add orange juice mixture, orange liqueur and grated peel to butter.
8. Cook on low heat, stirring constantly until thick and translucent.
9. Put filled crepes in skillet or chafing dish of hot orange sauce.
10. Heat to boiling.
11. Pour warm cognac over all.
12. Ignite with long match. Spoon flaming sauce over crepes.
13. Garnish each with toasted almonds.
14. Serve with dessert coffee or Espresso.

cream cheese, milk, almond extract, almonds, crepes, unsalted butter, lemon juice, cornstarch, orange juice, orange liqueur, sugar, cognac, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=723909 (may not work)