--CREPE BATTER--
125 g  Flour (4.5 oz)
15 g  Sugar (0.5 oz)
1 pn Salt
2    Eggs
3 dl Milk, boiled and cooled
-- (5/8 pint)
1 dl Double cream ( 3.5 fl oz)
1 tb Curagao
Clarified butter for the pan

SAUCE
6 Sugar lumps
2 Oranges
180 g Softened butter ( 6 oz)
180 g Sugar
3 tb Curagao

THE BATTER: Put the flour, sugar and salt in a bowl and stir in the eggs,
one at a time, with a wooden spatula. Pour in one-third of the milk and mix
until smooth and homogenous. Stir in the cream, the rest of the milk and
the curagao, cover the bowl with a plate and leave the batter to stand at
room temperature for at least 1 hour before cooking the crepes. COOKING THE
CREPES: Brush the pan with clarified butter and heat it. Ladle in a little
batter, tilt the pan to spread it thinly over the base and cook the crepe
for about 1.5 minutes, then turn it over with a palette knife and cook for
about 1.5 minutes more, until golden on both sides. Place the crepe on a
plate and make more crepes in the same way: you should end up with 18
crepes ! THE SAUCE: Rub the sugar lumps again the orange skin to absorb as
much flavour as possible. With a wire whisk, work together the softened
butter and sugar, then add the curagao and sugar lumps. SERVING: Squeeze
the orange juice into a pan, set over high heat and reduce by half. Bring
the pan to the table, set it on a spirit stove – or a fondue heater – and
beat the butter mixture into the orange juice, bringing the mixture to the
boil. As soon as the sauce bubbles, lift one crepe at a time with a fork
and spread it in the sauce, turn it over and fold into quarters. Repeat
with all the crepes. —