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Whisk all ingredients together and set aside for 30 minutes. Make crepes by pouring scant 1/4 cup in a medium-size nonstick pan and cooking for 3 to 4 minutes over medium heat - or until slightly browned and fully cooked. Repeat until all crepes are made.
Whisk the cream in a chilled bowl until soft peaks form. Add powdered sugar and Fustini’s Sicilian Lemon Balsamic Vinegar and whisk until thickened. Fold in the orange segments and reserve.
Heat butter in a large skillet over moderate heat and add sugar. When sugar is mostly dissolved, add Fustini’s 12 Year White Balsamic and orange juice, zest and meat. Cook until mixture reduces by almost half and add alcohol to the flame. Fold crepes in quarters and add to glaze. Soak in glaze several minutes then remove it to a serving plate. Garnish with orange cream and orange zest.
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