Instructions: Make a mixture of almond paste, 1-teaspoon butter, and orange zest. Spread an equal amount on each crepe. Fold them into quarters and place the crepes in a pan. Top the crepes with sugar-roasted almonds.

To make the sauce, use a separate pan; heat the orange juice, orange liqueur, sugar, remaining butter and simmer. Thicken with the cornstarch mixture and pour the sauce over the crepes and serve.

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