Extra butter, margarine or vegetable oil for frying
Pinch of salt
For the orange and Grand Marnier sauce:
3 tbsp caster sugar
2 medium oranges, juiced (or 150ml orange juice) and the zest of 1 orange
1 tbsp lemon juice
3 tbsp Grand Marnier, Cointreau or brandy
50g unsalted butter or margarine
How to make it...
To make the pancake mix, sift the flour and salt into a bowl and make a well in the centre. Add the eggs, melted butter or margarine, and a little milk, to the well and then beat them into the flour with a fork or whisk. Add small quantities of milk a little at a time and draw in any flour from the edge of the bowl, mixing smoothly until the mixture becomes a thick cream. Then add the remaining milk and water. (Cover with cling film and refrigerate for about 30 minutes).
Melt a small knob of margarine or butter in a non-stick frying pan over a medium heat. Swirl the butter around the pan to coat it evenly. Once the pan is hot, add a small ladleful of batter and swirl it around until a thin layer evenly covers the pan.
After about 1 minute the underside of the crêpe should turn golden. Flip it over to cook the other side for a further minute or so, then transfer the cooked crêpe to a warm plate and cover it with a clean tea towel and set aside. Repeat with the rest of the batter. (Note: Crêpes should be very thin, the first ladleful should help you gauge how much batter to use for making one crêpe.)
To make the orange sauce, tip the sugar into a saucepan over a low-medium heat. Don't stir - just allow the sugar to melt and turn into a light caramel. Remove the pan from the heat and slowly add the orange juice. (The caramel will harden at this point).
Add the orange zest, lemon juice and Grand Marnier and return the pan to a low heat. Add the butter or margarine to the sauce, bring to the boil and simmer gently to reduce until it thickened.
Fold 4 crêpes into quarters and add them to the pan to warm through. Repeat this process with the remaining pancakes and serve immediately.