1. Make the crêpe batter. Melt the butter in the microwave or on the stovetop. Allow the butter to cool for a few minutes before proceeding with the rest of the recipe.
2. Combine all of the ingredients together in a blender for a silky-smooth batter. If you don’t have a blender, place the ingredients into a mixing bowl and whisk until smooth and free of lumps.
3. Rest the batter in the fridge for at least 20 minutes, up to 1 day before use.
4. In the meantime, prepare the sauce. Place the butter into a small saucepan over medium-low heat and cook until the butter is just beginning to brown and smells nutty.
5. Zest two oranges, and juice the rest. Add the orange juice to the butter to stop the browning process, along with the zest and the sugar. Cook on medium heat for 5 minutes until thickened.

Fry the crêpes and set aside

1. To fry the crêpes, generously butter a small pancake or crêpe pan, and place over medium heat.
2. Cook the crêpes one at a time, using about 3-4 tablespoonfuls of batter per crêpe. For thin and lacey crêpes, lift the pan up and twirl the pan as you spread the batter around the hot pan.
3. To serve, dip the crepes into the hot brown butter and orange sauce, fold and serve with ice cream.