From Adam Ragusea.

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***RECIPE, SERVES 2***

For the batter

1 egg
1/2 (120mL) cup milk
1/3rd cup (40g) flour
1 tablespoon of butter (plus more for the pan)
1 teaspoon sugar
pinch of salt
splash of vanilla

For the sauce

1/3 cup (65g) sugar
3 tablespoons butter
1 orange
1 lime or lemon
Grand Marnier or other spirit
pinch of salt if your butter isn’t salted

Vanilla ice cream for garnish

To make the crepe batter, melt the tablespoon of butter, combine with the sugar, salt, vanilla and egg, then whisk smooth. Whisk in the flour until smooth, followed by the milk (this order helps you get the smoothest batter possible). Refrigerate for at least 20 min before cooking.

Heat a 10-inch nonstick pan until butter foams readily in it — wipe the butter all around with a towel to leave a thin layer in the pan. Pour in just enough batter to get the thinnest layer possible all over the bottom of the pan. When solid, flip to cook the other side until it looks done. You should have enough to make four crepes, and you can make these in advance.

To make the sauce, zest the orange before you cut it in half for juicing. Switch to your widest pan that is NOT nonstick, sprinkle in the sugar in an even layer and turn the heat on high. Let the sugar melt and caramelize until it’s just barely golden (darker will taste bitter) and take it off the heat.

Carefully melt in the butter, juice in the orange, and top off with a big slash of Grand Marnier. Turn the heat back on (if you’re using gas I suggest a controlled ignition of the alcohol, per the video), stir to deglaze the pan and get everything dissolved, then reduce until syrupy.

Turn off the heat and finish the sauce with a pinch of salt if your butter wasn’t salted, the reserved orange zest and a squeeze of lemon or lime juice.

Coat each of the crepes in sauce as you fold them into quarters and leave them in the pan. (You can hold them this way for about a half hour with little degradation in quality.) Turn the heat back on to reheat the whole dish, if necessary.

Use a spatula to scoop the crepes out two to a plate. Top with ice cream and the extra sauce in the pan.