Instructions: Put the flour, milk, and eggs in a medium bowl and whisk well. Add the butter, zest, and vanilla and mix well. Place the bowl in the refrigerator for 30 minutes.

Remove the batter from the refrigerator. In a nonstick pan, heat about 1/2 teaspoon of the oil, just enough to very lightly coat the pan, over high heat. When the oil is very hot, add about 2 tablespoons of the batter and swirl it in the pan to form a thin, even pancake. Cook for about 2 minutes, or until golden brown. Turn the crepe with a small metal spatula and cook for about 1 minute, Remove the crepe from the pan and set aside on a plate.

Repeat with the remaining batter, making about 20 crepes.

To prepare the orange curd, put the juice, concentrate, zest, and sugar in the top of a double boiler and whisk well. Add the butter and place over gently simmering water. Place the egg yolks in a small mixing bowl and gently whisk. Whisk in 1/2 cup of the hot mixture to temper the eggs. Whisk the egg mixture into the remaining hot liquid in the double boiler. Stir constantly, until the curd is very thick and coats the back of a spoon.

Remove from the heat and transfer to a medium bowl. Put the bowl in the refrigerator to chill the curd for about 30 minutes.

To fill the crepes, place the first one on a clean work surface and spoon 1 to 2 tablespoons of the curd in the middle. Fold the crepe in half, and then fold in half again to form a triangle. Place on a plate and repeat with the remaining crepes. Place 2 crepes on each plate and dust the tops with confectioners sugar. Serve immediately.

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