Instructions: For the Crepes: Melt the butter over medium heat in a small skillet and cook until light brown. Strain through a fine mesh strainer and discard the solids.

Sift together the flour, sugar and salt into a large bowl. Mix the milk and egg together and stir into the dry ingredients. Add the butter and stir to mix well. Set aside to rest 15 minutes.

Heat a medium non-stick skillet over medium heat. Brush lightly with oil. Pour 1/4 cup of the batter into the skillet and tip back and forth to just coat the bottom. Cook until the edges just begin to turn brown and curl slightly, about 30 seconds. Using a spatula to lift the edge, turn the crepe over and cook another 30 seconds. Stack the finished crepes between sheets of parchment.

For the Orange Sauce: Bring the orange juice to a boil in a small saucepan. Add the apricot jam and cook to thicken, about 15 minutes. Add the Grand Marnier, butter and orange zest and simmer 5 more minutes.

To Serve: Place 1 small scoop of ice cream on each crepe. Fold the crepe in half, then fold in half again, to make a quarter. Put 2 crepes on each plate and warm in a 400 degree oven 1 minute. Pour the sauce around the crepes and garnish each plate with 2 to 3 orange segments. Serve immediately before the ice cream melts.

This recipe yields 4 servings.

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