Crepes:  makes about 25
2 � cup flour
4 eggs, beaten
2 tbsp melted butter
2 cups milk, more if needed
dash nutmeg
� teas salt

Mix liquid ingredients together, make a well in the flour and add the liquid ingredients to the flour.  Whisk together, add salt and nutmeg. Strain the crepes batter through a fine sieve to remove any lumps.   

Using a non-stick skillet or crepes pan, heat a small amount of butter or oil, add a small scoop of the batter to the heated pan, tilting and turning the pan quickly to evenly distribute the batter before it sets. The crespelle should be thin and even. Turn the crespelle as soon as it is cooked through, before the bottom browns. Stack them on top of each other as they are done. They won't stick together, cover with plastic  wrap and keep in the fridge.

For the sauce: Slice 2-3 oranges, enough for each person to have 2-3 slices.  Melt 2 tbsp butter with 1 tbsp sugar the juice of one orange in a saut� pan, add the orange slices and tbsp Grand Marnier or Cointreau and allow to cook for 2 minutes.  To serve, place two crepes on each plate, arrange 2-3 orange slices on top and pour a small amount of sauce over all. The orange slices should be eaten peel and all.
 

To warm the crepes: Place a teaspoon of Nutella on a crepe, fold in half, then half again so the crepe forms a triangle.   Place the triangles on a baking sheet like shingles, one overlapping the other, and put in a 350� oven for 5 minutes.