Mulligan's Johannisberg Riesling Raisin Crepes

Method

Crepes

1. Put the flour and sugar in a food processor with the steel blade and process briefly. With the motor running, add the eggs, milk and butter through the feed tube and process until smooth.
2. Let the batter stand for an hour, at room temperature or in the refrigerator.
3. Heat a heavy 8-inch nonstick skillet over medium heat until quite hot. Pour in 3 tablespoons of batter and tilt the pan quickly to spread it. Cook until lightly browned, 30 to 45 seconds, then turn and cook 15 seconds more.
4. Repeat with the rest of the batter, stacking the crepes. Once they are cool, wrap the stack in plastic.

Sauce

1. Pour ½ cup of the Riesling over the raisins in a microwave-safe bowl, stir in the grated orange zest and leave for an hour.
2. Mix the remaining tablespoon of Riesling with the cornstarch until smooth and stir it into the raisins.
3. Microwave on full power until the sauce just begins to boil, stir, and keep cooking until it is thick and clear.

To assemble

1. Toss the slivered orange zest with the sugar until coated.
2. Fold each crepe into quarters and set two on each plate with their points touching in the center. Put a scoop of ice cream in the middle, spoon the sauce over everything and sprinkle with the sugared zest. Serve at once.