Ingredients for about 12 crêpes of 25 cm ø First stir the water and milk together with the sifted flour, sugar and pinch of salt. Melt the butter in a small saucepan and pour it into the batter, then add the eggs just below. Let the crêpe batter swell for at least 1 hour, three to four hours is better.
Using a peeler, peel the peel of one orange very thinly (without the white), cut the peel into very narrow matchstick-like strips, blanch the strips briefly in boiling hot water and drain. Remove the peel from all the oranges so that no skin remains on the flesh, then remove the fillets between the separating skins, squeeze and collect the juice from the remains by hand, squeeze the lemon and add the juice.
In a thick-bottomed saucepan, bring the sugar to a boil with a small amount of water and simmer until the sugar caramelizes to a light brown, then extinguish the caramel with the fruit juice and continue to simmer until the sauce has a syrupy consistency. Mix in the cold, cubed butter one piece at a time, from then on do not make the sauce, finally pour in the orange strips.
Brush a coated or cast-iron frying pan with a little oil and bake the crêpes one after the other, always pouring in a little batter so that the bottom is only very thinly covered.
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