For the Crêpes:

• 1 cup all-purpose flour
• 2 tbsp sugar
• Pinch of salt
• 2 large eggs
• 1 1/2 cups whole milk
• 2 tbsp melted butter, plus more for cooking

 

For the Orange Butter Sauce:

• 4 tbsp unsalted butter
• 1/4 cup granulated sugar
• Juice of 1 orange
• 1/4 cup Grand Marnier or Cointreau (for flambéing)

 

Prepare the Crêpe Batter:

• Mix flour, sugar, and salt. Combine eggs, milk, and melted butter; add to dry ingredients and whisk until smooth. Rest for 30 minutes.

 

Cook the Crêpes:

• Heat a non-stick skillet, add a small ladle of batter, swirl, and cook each crêpe until golden. Repeat.

 

Make the Sauce

• Melt butter in a pan, add sugar, orange juice, and liqueur, simmer until thickened.

 

Flambé the Crêpes:

• Coat folded crêpes in sauce, add more liqueur, and ignite with a long lighter.

 

Serve:

• Plate crêpes with sauce and garnish as desired.