Crêpes
285ml (½ pint) Milk
110g (4oz) Plain Flour
2 Eggs
1 Medium Orange, zest only
2 tbsp Butter
1 tbsp Caster Sugar
Pinch of Salt
50g/2oz Butter

Sauce
150ml (¼ pint) Orange Juice
50g (2oz) Unsalted Butter
3 tbsp Cointreau, Curaçao, Grand Marnier or Brandy
1 Medium Orange, zest only
1 Small Lemon, zest and juice
1 tbsp Caster Sugar
Extra Spirit, for flaming [Optional]

Sift the flour, sugar and salt into a large mixing bowl.
Make a well in the centre of the flour and add the eggs, whisk well.
Gradually add the milk, a little at a time while continuing to whisk.
After the liquid has been added, use a spatula to scrape any flour from around the edge into the mixture.
Add the grated orange zest and melted butter, whisk again.
The mixture should be the consistency of thin cream.
Allow to stand at room temperature for at least an hour.
Crêpes should be thinner than ordinary pancakes.
Heat a 18cm (7inch) crêpe or frying pan, wipe with piece of kitchen paper dipped in melted butter.
Add 1½ tbsp of batter tilt the pan in a circular motion to covers the base with a very thin layer.
Cook for around a minute, turn with a wide spatula and repeat.
Continue until all of the mixture has been used, placing a sheet of greaseproof paper between each cooked crêpe.
This may be done ahead of time if wished.

Mix all of the ingredients for the sauce except of the butter together in a bowl.
Melt the butter in a frying pan, pour in the sauce mixture and heat very gently.
Place the crêpes into the sauce and fold in half, and then into quarters, ensuring that they are covered with sauce.
Continue until all of the crêpes are covered in sauce and heated through.
Add extra spirit (if used), tilt the pan away from you and flame the spirit.
Serve on warmed plates.