Steps
- Blend ¾ cup of whole milk, ½ cup of cold water, 2 large eggs, and 3 tablespoons of melted unsalted butter, cooled slightly.
- Add 1 tablespoon of sugar, ½ teaspoon of grated orange zest, and ⅛ teaspoon of salt. Blend for 15 seconds.
- Gradually blend in 1 cup of all-purpose flour for 15 seconds, until combined. Rest at room temperature for 20 minutes, until slightly bubbly.
- Meanwhile, bring 2 teaspoons of grated orange zest, ¾ cup of fresh orange juice, ½ cup of unsalted butter, and ½ cup of sugar to a boil in a large skillet over medium-high heat, stirring.
- Reduce to medium-low and stir in ⅓ cup of orange liqueur. Simmer for 15 minutes, stirring occasionally, until syrupy. Keep warm over low heat.
- Heat a buttered crêpe pan or small nonstick skillet over medium-low heat. Swirl in ¼ cup of batter and cook for 1-2 minutes, until light golden. Flip and cook for 30 seconds.
- Fold into quarters and repeat with the remaining batter, buttering the pan each time. Warm the folded crêpes in the sauce over medium-low heat for 3 minutes, spooning sauce over them.