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1
Whisk together the flour and salt in a medium bowl.
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2
Whisk together the eggs and sugar in a large bowl until pale.
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3
Whisk in 1 1/2 cups of the milk, orange liqueur, vanilla, and orange zest and flour until combined.
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4
If the mixture is too thick, add the remaining milk until a thin consistency is achieved.
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5
Cover and refrigerate batter for 30 minutes.
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6
Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute.
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7
Cover the surface of the pan with clarified butter until it gets sizzling hot.
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8
Ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface.
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9
Cook for 45 to 60 seconds or until lightly golden brown.
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10
Flip over and cook the other side for 20 seconds.
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11
Remove to a plate and repeat with the remaining batter.
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12
In a large skillet over high heat, bring the orange juice to a boil.
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13
Add the sugar and zest, reduce the heat to a simmer, and cook until the sugar has melted and the mixture is slightly reduced, about 5 minutes.
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14
Remove from heat and add the orange liqueur and orange sections.
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15
Set aside.
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16
Working in batches, gently place a crepe into the pan holding the orange juice and orange sections.
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17
Leave for 1 minute to absorb some juice.
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18
Using a narrow spatula, remove the crepe to a warm serving plate.
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19
Repeat with remaining crepes.
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20
Roll the crepes into a cylinder.
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21
Spoon on some of the orange sections.
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22
Serve 2 crepes per person.
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23
Top with vanilla ice cream and serve immediately.
