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1
Crepes: Whisk together or combine the flour, eggs, milk and salt in a blender or food processor.
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2
Blend just until smooth.
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3
Add melted butter and combine.
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4
The batter should be the consistency of light cream.
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5
Let sit in the refrigerator for at least 1 hour or overnight.
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6
Lightly oil 1 (6-inch) crepe pan and set over medium heat.
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7
Pour about 1/4 cup batter into pan and swirl until the pan is coated.
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8
Cook crepes until the top begins to look dry, about 60 seconds.
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9
Turn and cook the other side 30 seconds, wiping the pan with an oiled paper towel if crepes begin to stick.
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10
Sauce: In large skillet, melt the butter.
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11
When foamy, add sugar and stir until dissolved.
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12
Add rind and juice; bring to a simmer.
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13
Turn heat to lowest settings.
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14
Fold each crepe in half and place 2 at a time in the warm sauce.
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15
Using tongs or spatula, fold crepes in half again.
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16
Repeat until all crepes have been added.
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17
Work quickly so the first crepes do not absorb all the sauce.
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18
Warm liqueur briefly and pour over the pan of crepes.
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19
Using a long match, ignite the sauce.
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20
Remove pan from heat.
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21
When flames subside, place crepes on dessert plates.
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22
Dust with confectioners sugar; garnish with orange slices and serve.
