12 crepes
12 oz. vanilla ice cream
6 oz. chocolate topping
10 oz. orange juice
4 oz. unsalted butter
1 1/2 oz. almonds, sliced
3 oz. sugar
3 oz. Grand Marnier
12 sliced strawberries

Put softened ice cream in center of each crepe and fold into a small square. Put in freezer until solid frozen. Heat a saute pan. Add butter and sugar. Stir until caramelized. Add orange juice and Grand Marnier. Reduce until thickened. Place frozen crepes in saute pan and spoon hot sauce over the crepes until well covered. Put the crepe on a plate, lightly top with chocolate topping, and finished with sliced almonds and sliced strawberries. Serve immediately.