Nothing livens up a dinner party more than a dessert being flambéed at the table. Combined with this simply delicious cream cheese filling you are sure to round off the dinner with a booming success.
1 pkg. cream cheese, softened
1 tablespoon milk
1/4 teaspoon almond extract
1/4 cup ﬁnely chopped toasted almonds
6 to 8 cooked crepes
1/4 cup butter
1/3 cup sugar
1 teaspoon lemon juice
2 teaspoons cornstarch
1/2 cup orange juice
1/4 cup orange liqueur
1 teaspoon grated orange peel
2 tablespoons cognac, warmed
2 tablespoons toasted sliced almonds
Orange sections (optional)
 In small mixing bowl, mix cream cheese with milk, and almond extract. Add ﬁnely chopped almonds. Spread onto center of cooked crepes. Roll up and set aside.
 In large skillet or chafing dish, melt butter; stir in sugar and lemon juice. Dissolve cornstarch in orange juice. Add orange-juice mixture, orange liqueur, and grated peel to butter.
 Cook on low heat, stirring constantly, until thick and translucent. Put filled crepes in skillet or chafing dish of hot orange sauce; heat to boiling. Pour warm cognac over all. Ignite with long match. Spoon ﬂaming sauce over crepes.
 Garnish with toasted sliced almonds and orange sections, if desired. Serve immediately.
Makes 6 to 8 crepes.