3/4 c. all purpose flour
1/2 tsp. salt
1 tsp. baking powder
2 tbsp. powdered sugar

Sift together. Beat 2 eggs. Add and beat 2/3 cup milk, 1/3 cup water, 1/2 teaspoon vanilla or 1/2 teaspoon grated lemon rind. Make a well in the sifted ingredients pour in liquids. Combine with a few strokes. Heat 5 inch skillet add a little melted butter. Cook the pancake (enough batter just to cover pan bottom) flip and briefly cook second side. Fold in 1/2 and 1/2 again, gently heat and serve in orange sauce.

ORANGE SAUCE:

Cut in very thin strips lemon or orange rind, add 1 teaspoon sugar. Melt 1 stick of butter. Add pieces of fresh orange or a can of mandarin oranges, and orange juice, but not enough to dilute the butter. You want an orange flavored butter sauce. You may add liquor at this point (1 1/2 oz. kirsch or triple sec are good. The classic recipe calls for 1 1/2 oz. each of maraschino, curacao, kirsch). Once the liquor is heated put a lighted match to the sauce. Add lemon or orange rind. The sauce can be made in advance then heated when you are ready to serve. Add more liquor and flame at tableside if you wish after adding the crepes to the hot sauce.