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1
In a medium-size mixing bowl, whisk together the flour, milk, egg, and salt.
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2
Heat a large frying pan or wok over medium-high heat.
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3
When the pan is hot add a teaspoon of butter and swirl the pan to coat the surface of the pan with the melted butter.
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4
Pour 1/4 cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
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5
After 2 minutes, lift up an edge of the crepe with a spatula to see if it is browning.
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6
When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 30 seconds to 2 minutes.
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7
Repeat with the remaining 2 teaspoons butter and remaining batter.
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8
In large 10-inch saute pan, melt 1/2 cup butter, granulated sugar, and orange zest together.
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9
Add 1 crepe at time and cover it with the orange butter.
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10
Fold each crepe in half, and then in half again, to make a triangle and place it on a warm plate.
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11
Repeat these steps to cook the remaining crepes.
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12
Pour the melted chocolate over the crepe and dust it with powdered sugar.
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13
Drizzle the Grand Marnier over it and light it at the table in front of the guest.
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14
Always use caution.
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15
Serve hot.
