Place first six ingredients in a food processor and whiz until combined and mixture forms a smooth batter. Pour into a jug and let sit for 30 minutes. Heat a small frying pan over medium-high heat. Carefully brush the pan with a little melted butter. Tilting the pan slightly, pour in enough batter (about 2-3 tablespoons) to just cover the base. Cook for 1-2 minutes until base of the crepe is lightly browned.

Carefully flip the crepe to brown the other side. Transfer to a plate and repeat until batter is used.

To make the sauce, heat sugar and 1 tablespoon water in a frying pan over low heat, stirring to dissolve sugar. Add butter, increase heat to medium and cook for 4-5 minutes until golden brown. Add orange juice and zest and simmer for a few minutes. Pour in liqueur and brandy and stir to combine. Dip a crepe into the sauce, then fold it into quarters and place on a serving plate. (We folded the crepes and sat them in the sauce spooning it over the crepes until it had warmed through)

Repeat with remaining crepes, serving 2 per person. Serve with ice-cream and cream.