Begin by preparing the batter, which forms the foundation of these elegant crepes. Sift 1 cup of all-purpose flour into a bowl and create a well in the center. In a separate container, whisk together 1 large egg, 1 tablespoon of oil, and 1¼ cups of milk until combined.
Pour this wet mixture into the flour well and gradually beat everything together, incorporating the flour from the sides until you achieve a fairly thin, smooth batter. The key to successful crepes is a batter that’s thin enough to spread easily but thick enough to hold together when cooked.
Heat a small amount of oil in a 7–8 inch nonstick frying pan over medium-high heat, then wipe away any excess oil with a paper towel—this prevents the crepes from becoming greasy. Add 2–3 tablespoons of batter to the pan and immediately tilt and rotate the pan to coat the bottom evenly in a thin layer.
Cook for 45–60 seconds until the bottom is light golden, then flip carefully and cook the other side for about 30 seconds. Slide the finished crepe onto a warmed plate. Repeat this process to make 8 crepes total, stacking each one on top of the previous crepe as soon as it cools slightly—they won’t stick together despite being stacked warm.
Once all crepes are cooked, prepare the orange sauce by combining the juice of 2 oranges, 9 tablespoons of unsalted butter, and ¼ cup of granulated sugar in a saucepan over medium heat. Stir until the butter melts and the sugar dissolves completely, then remove from heat and carefully add 3–4 tablespoons of orange liqueur or brandy.
Fold each crepe into quarters or your desired shape and arrange on serving plates, then spoon the warm orange sauce over them. If flaming is desired, gently warm the sauce again and carefully ignite the liqueur for a dramatic presentation.
