In a saute pan over medium-high heat, add butter and melt. Stir in ginger, orange zest, orange juice and star anise and bring to a simmer. Add orange segments and crepes to warm through. Add orange liqueur and remove from the heat. Carefully light the mixture with a long kitchen match to flambe. Allow the flames to die down and remove star anise. Divide crepes among serving plates, spoon orange segments and sauce over and top with scoop of ice cream. Garnish with orange zest and serve.
2009, Robert Irvine, All Rights Reserved