Step 1

Place all ingredients in a glass bowl and blend until very smooth.  Strain through a fine sieve, cover and refrigerate for at least 3 hours, preferably overnight.

Step 2

Heat a six-inch non-stick crepe or omelet pan and grease with a tiny amount of butter or oil.  Pour in about 3 ounces of batter and tip the pan to spread the batter evenly and produce a thin, delicate crepe.

Step 3

Cook the crepe over medium heat until the bottom is lightly browned, then turn it over and brown the other side lightly.  Remove to a plate and repeat.  Stack the crepes, wrap the stack and refrigerate until ready to use. Crepes may be made a few days ahead.

Step 4

Zest an orange and a lemon.  Cut your orange into segments like Chef did in the video.

Step 5

In a large sauté pan, heat butter, until foamy  add orange segments, orange and lemon zest.  Orange and lemon juice, sugar, Orange liquor and Limoncello 1 tablespoon Cognac  (add more liquor if you wish) dip both side of the crepe in the sauce, fold the crepes in half, and in half again to form a wedge.  Serve into serving plate with vanilla ice cream and sprinkle with sugar.