Instructions: Batter Mix the egg. egg yolk and milk in a small bowl. Sift the flour into another bowl and make a well in the center. Pour the egg mixture into the well and stir together with a wire whisk until flour is fully incorporated.

Add the vanilla and lemon zest. Set aside to rest for 30 minutes

Heat oil in a 8 inch non-stick crepe pan, then pour it into the crepe batter. This makes the crepes self releasing. Pour 1/4 cup of the batter into the pan and swirl to make a round thin crepe. Cook until slightly browned, turn and slightly brown the other side. (about 1 minute on each side) Place the cooked crepes on a plate, cover with a towel.

Syrup Heat the oil in a 10 inch skillet. Add the orange zest and cook to extract the volatile oils, 2 minutes. Pour in the wine and reduce until syrupy. Add 1/2 cup of the orange juice, 1 tablespoon at a time to keep the dark color. Slowly add the remaining orange juice, lemon juice and brown sugar, stirring until the sugar dissolved.

Strain the syrup and return to the skillet. Add the slurry and heat, stirring, to thicken and clear. Pour a little into a bowl or measuring cup with the yogurt. Stir to smooth. Continue pouring the syrup into the yogurt in a thin stream, stirring until perfectly smooth. Return the skillet over a very low heat. Place one crepe into the sauce and coat well. Using a spoon and fork, fold the crepe in half and half again, so the crepe is now the shape of a triangle. Move the triangle crepe to the side of the pan.

repeat the coating and folding with the rest of the crepes.

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