To whip up Stone's crêpes for four:

• 2 large eggs
• 1 cup all purpose flour (sifted)
• 1 ¼ cups whole milk
• ½ cup heavy cream
• 1 tablespoon unsalted butter
• 4 teaspoons sugar
• A pinch of salt

 

To make the sauce:

• 2 oranges
• 1 cup mascarpone cheese
• ½ cup pure maple syrup
• 4 tablespoons unsalted butter
• 2 tablespoons Grand Marnier or other orange liqueur.

• Start by blending the flour, milk, cream, sugar, eggs, and salt in a blender until they're smooth.
• Cover the batter and set aside for 30 minutes, which will allow time for your flour to absorb all the liquid.
• Then, heat a crêpe pan or an 8-inch nonstick sauté pan over medium-low heat.
• Dab some butter on a paper towel and wipe the pan with a little butter.
• Pour 3 tablespoons of batter into the center of your pan and swirl to thinly coat the bottom.
• Cook for one-and-a half minutes, or until the edges of the crêpe are light brown.
• Loosen the edges gently with a silicone spatula and carefully turn your crêpe over.
• Continue cooking the crêpe for about one minute, until the bottom begins to brown in spots. Transfer to a plate.
• Repeat with the remaining batter, wiping the pan with butter as needed. You should be able to make 12 crêpes total.

 

To make the sauce:

• First, grate the peel from your oranges and set aside.
• Cut the oranges between the membranes to release the orange segments, setting them aside as well.
• Then squeeze the orange juice from the membranes into a bowl. You should get ¼ cup of orange juice total.
• Heat the maple syrup in a large sauté pan over medium heat until it begins to simmer.
• Add the orange peel and juice, as well as your butter, and simmer over medium-low heat for five minutes, until the sauce slightly thickens.
• Add the Grand Mariner and simmer for two more minutes, until the sauce slightly thickens again.
• Spread a large spoonful of mascarpone over each crêpe and fold in half, then in half again, forming triangles.
• Add the orange segments to the hot orange sauce and swirl the pan to gently warm the oranges.
• Spoon the sauce and oranges over the crêpes and serve immediately.