Ingredients
2 cups milk
1 teaspoon sugar
5 tablespoons unsalted butter, melted
3 large eggs
1 tablespoon vegetable oil
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup beer (not dark)
1 1/2 sticks (12 tablespoons) unsalted butter, softened
3 tablespoons sugar
4 teaspoons Grand Marnier or other orange-flavored liqueur
Finely grated zest of 1 orange
2 oranges, peel and pith removed, flesh cut into segments
Confectioners’ sugar, for dusting
2 cups orange juice
1/4 cup sugar
1 tablespoon cornstarch
3 tablespoons Grand Marnier or other orange-flavored liqueur
2 tablespoons cold unsalted butter, cut into small pieces
Preparation
Make batter: Whisk together milk, sugar, butter, eggs, and oil. Sift together flour and salt. Whisk milk mixture into flour mixture. Pour batter through a fine sieve into a large bowl. Whisk in beer. Refrigerate, covered, 6 hours (or overnight).
Let batter stand at room temperature 15 minutes. Heat a crepe pan or a 12-inch nonstick skillet over medium heat. Pour 1/4 cup batter into pan, swirling to cover bottom. Cook, flipping once, until golden, about 2 minutes per side. Repeat.
Make filling: Stir together butter, sugar, liqueur, and zest. Spread 2 teaspoons over 1 crepe. Roll up; place on a baking sheet, seam side down. Repeat.
Make sauce: Bring juice and sugar to a simmer in a saucepan over medium heat; skim foam. Whisk together cornstarch and 1 tablespoon water; add to pan. Whisk in liqueur. Cook until thickened, about 5 minutes. Remove from heat; whisk in butter, 1 piece at a time.
Preheat oven to 350 degrees. Cover crepes with foil; heat in oven 10 minutes. Transfer to plates. Top with sauce and oranges. Dust with confectioners’ sugar.
