DIRECTIONS

• 1. Take a medium sized bowl and add flour, sugar and salt. Whisk.
• 2. Add milk & eggs to the flour mixture and whisk till smooth. Make sure there are no lumps.
• 3. Keep in the fridge for about 30 minutes to thicken and settle.
• 4. Take the batter out of the fridge and whisk once. If it is too thick, add a little bit of milk to thin it.
• 5. Heat a 12-inch crepe pan or nonstick frying pan over medium heat. Add a teaspoon of butter and tilt the pan around to make sure the frying pan is coated.
• 6. Use a ladle or measuring spoon to add about 1/4th cup of the batter into the pan. Tilt it around to make sure the batter spreads till the edges. Cook till the edges are golden brown and flip using a spatula. Cook on the other side for about 30 seconds. Transfer to a plate and keep warm. Make the remaining crepes, adding more butter as needed. The first crepe is usually a bit tricky to make but you get better with the second one.
• 7. Make the orange sauce by heating a saucepan on medium heat. Add water, Orange tang, sugar and honey. Whisk. Cook until thick. Take off heat.
• 8. To serve, fold the crepes in quarters and put in a plate. Drizzle the Orange tang sauce over it.
• 9. Serve hot. Garnish with Orange zest.