3 oz. cream cheese, softened
1/4 c. almonds, finely chopped
1 tbsp. milk
1/4 tsp. almond extract
1/4 c. butter
1 tsp. lemon juice
1/4 c. orange liqueur
1/2 c. orange juice
2 tsp. cornstarch
1 tsp. grated orange rind
1/3 c. sugar
2 tbsp. sliced almonds

Cream together cream cheese, almonds, milk, and almond extract. Place on the center of each crepe. Fold and roll.

Melt butter in a frying pan over medium high heat. Mix orange juice with cornstarch. Add lemon juice, orange liqueur, orange juice, orange rind, and sugar to frying pan. Heat until it turns clear and thickens. Place rolled crepes in the pan. Sprinkle with sliced almonds. If you are using a chafing dish, you can light with warmed brandy.

CREPES:

4 eggs
2 c. flour
1/4 tsp. salt
1/4 c. melted butter
2 1/4 c. milk

Combine ingredients in blender and mix for 45 seconds. Stir sides down and run 30 seconds longer. Let rest 1 hour before cooking.