|Sugar||3⁄4 Cup (12 tbs)|
|Orange liqueur/Cointreau||10 Tablespoon|
|Chopped almonds||1⁄2 Cup (8 tbs)|
Beat egg whites until soft peaks are formed.
Slowly beat in sugar until whites are stiff.
Fold in 2 tablespoons Cointreau or Orange liqueur.
Divide meringue between crepes, sprinkle with 1 tablespoon almonds, and roll up.
Place in heated serving pan.
Sprinkle with rest of almonds.
Add 1/2 cup Cointreau, warm and ignite.
Spoon over crepes.