Fuzzy Navel Flambe Crepes

Step 1: Peaches: Put the peaches in a bowl, pour boiling water over them, and let stand for 30 seconds.

Step 2: Remove them from the hot water and plunge them into a bowl filled with cold water and ice.

Step 3: When the peaches are cool enough to handle, peel the skins using a paring knife.

Step 4: Cut each peach into eighths.

Step 5: In a bowl, combine the peach slices, peach schnapps, sugar, and orange zest. Set aside.

Step 6: Flambé: In a large sauté pan over medium heat, melt the clarified butter.

Step 7: Briefly sauté one crepe at a time, just long enough to heat through.

Step 8: Fold each crepe into quarters and place on a warm serving plate.

Step 9: Add 1/3 of the peaches and sauté for 30 seconds.

Step 10: Carefully add 2 tablespoons of the orange liqueur.

Step 11: Use a very long match to ignite the liqueur. Be Careful!

Step 12: Let the flame extinguish.

Step 13: Ladle peaches over the crepes.

Step 14: Garnish with freshly grated nutmeg.

Step 15: Serve with vanilla ice cream.