1

Blend milk, egg, flour, orange rind and ¼ teaspoon salt in a blender on high speed for about 30 seconds or until smooth. Transfer batter to a jug, cover and refrigerate for at least 1 hour or overnight.

2

Lightly spray a small non-stick frying pan (about 16cm base measurement) with oil and heat over medium-low heat. Whisk batter, it should have the consistency of slightly thickened cream, thin with water if it’s too thick. Pour 2 tablespoons batter into pan and swirl to cover base. Cook for 1-2 minutes, until just set and light golden underneath. Loosen edges of crepe with a thin spatula, then flip and cook for a further 30 seconds or until other side is light golden. Slide crepe onto a plate. Repeat with remaining batter to make 12 crepes in total, lightly spraying pan with oil between each one. Stack crepes on a plate with strips of baking paper separating each one.

3

To make orange sauce, combine orange juice and sugar in same frying pan and cook, stirring over medium heat, until sugar is dissolved. Bring to a simmer. Using tongs, dip both sides of 1 crepe in sauce. Transfer to a large plate and fold into quarters to form a triangle. Repeat with remaining crepes.

4

Meanwhile, microwave chocolate in a small microwave-safe bowl on High (100%) for about 1 minute, stirring every 20 seconds, or until smooth and melted. Drizzle chocolate over crepes and sprinkle with extra rind to serve.