Make the crêpe batter

• Whisk the flour, sugar and salt in a bowl, then beat in the eggs.
• Pour in the milk gradually, whisking to a smooth batter, then stir in the melted butter.
• Rest the batter in the fridge.

Cook the crêpes

• Heat a lightly buttered frying pan over medium heat.
• Pour in a ladle of batter, swirl to coat thinly and cook until golden, then flip and cook the other side.
• Stack the crêpes and keep warm.

Prepare the orange butter

• Rub the orange and lemon zest into the sugar.
• Work in the cold diced butter to a smooth paste.

Make the caramel sauce

• Melt the sugar in a pan over medium heat until a light caramel forms.
• Add the orange and lemon juice and simmer to dissolve the caramel.
• Whisk in the orange butter until glossy.

Flambé and serve

• Fold the crêpes into quarters and lay them in the pan, spooning the sauce over.
• Warm the Grand Marnier, pour it over and flambé until the flames die down.
• Coat the crêpes in the sauce and serve immediately.