Method

Serves 2-3

Place the flour, salt, eggs, milk and 1 tbsp butter into a mixing bowl and whisk until combined and mixture forms a smooth batter. Pour into a jug and let sit for 30 minutes. Heat a small frying pan over medium-high heat. Carefully brush the pan with a little melted butter. Tilting the pan slightly, pour in enough batter (about 2-3 tablespoons) to just cover the base. Cook for 1-2 minutes until base of the crepe is lightly browned.

Using a pallet knife, carefully flip the crepe to brown the other side. Transfer to a plate and repeat until batter is used.

To make the sauce, heat sugar in a solid bottomed saucepan on a high heat until the sugar starts to caramelize. Add the orange juice and lemon juice and zest, and simmer for a few minutes. Pour in the Cointreau and then stir in the butter to combine and slightly thicken the sauce. Dip each crepe into the sauce, then fold it into quarters and place on a serving plate.

Repeat with remaining crepes.