In a large mixing bow, incorporate the flour and eggs one and a time then, slowly splash the milk and whisk until smooth.
Whisk through your melted butter and pinch of salt.
Sieve and/or knock the mixture to ensure they are no lumps and it is bubble free.
In a large flat fry pan on medium high, melt a little butter at the bottom, then ladle in a large spoon of batter. Flip/toss until golden coloured.
To make the sauce, heat sugar and orange juice in a frypan until dissolved and let it bubble for a few minutes. Then add in cold diced butter.
Serve your crepes with sauce.
SAUCE
Add the caster sugar into a non-stick frying pan and set the pan over a low-medium heat. Allow the sugar to melt slowly without stirring and continue to cook until it becomes a deep amber-coloured caramel.Immediately add the orange juice – be careful as it may splatter and spit as it hits the hot caramel. Add the orange zest and return the pan to a low heat to re-melt the caramel into the liquid.
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