Method

To make the crêpes

1. Combine the flour, milk, cream, sugar, eggs, and salt in a blender and blend until smooth. Cover the batter and set aside for 30 minutes. (If making ahead of time, refrigerate and bring to room temperature 30 minutes before using.)

2. Heat a crêpe pan or a heavy 8-inch / 20cm non-stick frying pan over medium-low heat. Dab some butter on a paper towel and wipe the pan with a little butter.

3. Pour 3 tablespoons of batter into the centre of the pan and swirl to coat the bottom thinly. Cook for 1 1/2 minutes, or until the edges of the crêpe are light brown.

4. Loosen the edges gently with a silicone spatula and carefully turn the crêpe over.

5. Continue cooking for about 1 minute, or until the bottom begins to brown in spots.

6. Transfer the crêpe to a plate. Repeat with the remaining batter, wiping the pan with butter as needed, and forming 8 crêpes in total.

To make the sauce

1. Zest the oranges and set the grated zest aside.

2. Using a sharp knife, cut away the remaining skin and all the white pith from the oranges. Working over a bowl to catch any juices, cut the oranges between the membranes to release the orange segments.

3. Place the segments in the bowl with the juice.

4. Squeeze the orange juice from the membranes into the bowl.

5. Heat the maple syrup in a large heavy frying pan over medium heat until it begins to simmer. Add the butter, orange zest and juice (reserving the segments) and simmer over medium-low heat for 5 minutes, or until the sauce thickens slightly.

6. Add the Grand Marnier and simmer for 2 minutes, or until the sauce thickens slightly again.

7. Spread a large spoonful of mascarpone over each crêpe and fold it in half.

8. Place 2 folded crêpes on each of four plates.

9. Add the orange segments to the hot orange sauce and swirl the pan gently to warm the oranges, then spoon the sauce and oranges over the crêpes.

10. Serve immediately.