Following any standard crêpe recipe, add to the batter orange zest and oil. Allow batter to rest at least one hour. Make 4 crêpes as indicated in recipe used. Fold each finished crêpe in half and then in half again. Put on platter. (Freeze remaining batter for future use). SAUCE: In a saute pan, melt butter. Sprinkle sugar into pan and allow to melt until near caramelisation. Do not stir sugar while it is melting. Add honey and juice and let boil, stirring occasionally. Spoon syrup over folded crêpes. Add Irish Mist and flame it. Garnish with orange slices and fresh mint. Serves 2.
