Remove the peel of 3 oranges and clean off the membrane. With a sharp knife, carefully cut between a segment and the membrane. Don't cut all the way through, just cut to the centre. Gently remove the segments and place them in a bowl. While you're doing this, make sure to catch the juice in a different bowl. After you've removed all the segments, squeeze the juice out of the remainder of the oranges.
Heat up an empty pan on the cooking plate. Add 1.5 tbsp of sugar and a knob of butter. Let it caramelise. Deglaze with Licor 43 or Grand Marnier, then add the freshly squeezed orange juice. Let the mixture reduce to a syrupy sauce, then add the orange segments.
Bake mini crêpes, then serve with the syrupy oranges on a warm plate. Add a scoop of vanilla ice cream to make this a real treat.
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