1 1/2 c. flour
1 tbsp. sugar
1/2 tsp. baking powder
1/2 tsp. salt
2 c. milk
2 eggs
1/2 tsp. vanilla
2 tbsp. melted butter

Combine dry ingredients in bowl. Stir in liquid ingredients. Beat with rotary beater until smooth. In teflon coated crepe pan, pour barely 1/4 cup of batter under medium heat. Rotate pan to cover bottom and cook until lightly brown. Turn and brown on other side. Stack with wax paper sheets between crepes. Cover and refrigerate until needed.

THE DEMAN PART:

2/3 c. butter
1 tsp. grated orange peel
1/2 tsp. grated lemon peel
1/4 c. sugar
1 1/3 c. orange juice

1/3 cup orange liqueur may be substituted for 1/3 cup orange juice.

Melt butter in a 10 or 12 inch skillet. Add remaining ingredients and bring to a boil. Continue boiling approximately 1 minute until sauce is reduced to a light smoothness. Place crepes in sauce one at a time, folding each into quarters, coating all surfaces with sauce. Arrange 2 to 3 crepes over a scoop of hard-frozen vanilla ice cream. Spoon extra sauce over crepes, sprinkle with powdered sugar and enjoy!