1 Pour the flour in a mixing bowl, making a well in the center. Pour eggs, superfine sugar, and milk, then mix with a whisk.
2 Melt butter, then add to the mixture. Mix until the crepe batter is smooth and homogeneous.
3 Let sit at room temperature for about 30 minutes.
4 Heat the 11 inch Cristel® crepe pan to 2/3 of maximum power of your source of heat, then pour a ladle of batter and spread it evenly over the entire surface of the pan. Cook the crepe for about 1 minute on each side.
Repeat with the remaining batter.
For the filling:
5 Zest the orange.
6 Cream together the softened butter, powdered sugar and orange zest in a mixing bowl.
7 Fill the crepes and fold them in quarters.
8 Juice the orange.
9 Heat the crepe pan with a dab of butter, then add the orange juice and a teaspoon of sugar. Add the crepes to the crepe pan and allow the juice to reduce slightly.
10 Heat the Grand Marnier in a mini Castel Pro® saucepan, remove crepes from heat and pour the Grand Marnier over them, then flambé.