Serves 4 - 6
For the crêpes:
1 cup plain flour
2 eggs
½ cup milk
½ cup water
¼ teaspoon salt
2 tablespoons butter, melted
For the filling:
Juice of 2 oranges
Zest of 1 orange
175g (6 oz) butter
75g (2½ oz) caster sugar
80ml (3 fl oz) liqueur (for instance, Grand Marnier, Cointreau or Triple Sec)
Method
To make the crêpes:
In a large mixing bowl, whisk together the flour and the eggs.
Gradually add in the milk and water, stirring to combine.
Add the salt and butter and beat until smooth.
Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter in, using approximately ¼ cup of the mixture for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crêpe for about 2 minutes, until the bottom is light brown.
Loosen with a spatula, flip over and cook the other side.
The filling:
Pour the orange juice into a saucepan, and add the zest, butter and sugar.
Bring to the boil, and then turn the heat down to simmer for a further 15 minutes or until the sauce becomes sticky.
Fold the crêpes and arrange them in a large pan so that they slightly overlap each other.
Pour the warm syrup over the crêpes and then gently heat them for 3 minutes.
Warm the liqueur in the emptied (but syrupy) saucepan.
When the crêpes are hot, pour the liqueur over them and set light to the pan.
Serve immediately.