A symphony of orange flavors — orange juice, orange zest, orange segments, and orange liqueur — make this crêpes dish a citrus-lover’s dream. Serve it up for a special occasion breakfast or a lazy weekend brunch.
2 oranges, peeled, cut into segments and roughly chopped
1 cup fresh raspberries
Place melted butter, milk, eggs, flour, sugar, and salt in a blender. Blend until smooth. Refrigerate the batter for at least 1 hour and up to overnight.
Heat a 9-inch nonstick skillet or crêpe pan over medium heat. Lightly brush the inside of the pan with melted butter. (Pan will not need to be re-buttered unless crêpes start sticking).
Pour a scant ¼ cup of batter into the pan. Quickly tilt and rotate the pan to evenly coat. Cook until the crêpe bottom is slightly browned. Loosen the edges with a silicone spatula as it cooks. Flip over when the batter is set. Cook on the second side for 10 to 20 seconds or until crêpe begins to brown. Transfer to a wire rack to cool. Repeat until batter is used up; you should have about 8 crêpes.
Combine mascarpone, honey and vanilla extract in a medium bowl and stir until combined. Spread a tablespoon of mascarpone filling inside each crêpe and fold into quarters. Set aside.
Melt butter in a medium saucepan over medium heat. Add sugar, orange juice, orange zest, and a pinch of salt. Bring to a boil, whisking, until sugar is dissolved. Reduce to a gentle simmer and cook until syrupy, whisking occasionally, 15-20 minutes. Remove from heat and whisk in orange liqueur and orange pieces.
Use a slotted spatula to dip each folded crêpe into the sauce, then transfer to a serving platter. Spoon more sauce overtop and garnish with fresh raspberries. Serve warm.