BATTER:

1 whole egg
1 egg yolk
1 1/4 cup milk
1 cup all purpose flour
1/2 teaspoon vanilla
1 teaspoon finely grated lemon zest
1 teaspoon light olive oil or peanut oil

ORANGE SYRUP:

1/2 teaspoon light olive oil or peanut oil
1 tablespoon orange zest
1/2 cup white zinfandel
1 cup freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
2 tablespoon brown sugar
1 tablespoon arrowroot or cornstarch mixed with 2 tablespoon white zinfandel
2 tablespoon yogurt cheese
4 navel oranges; peeled and cut into sections
1 teaspoon fresh mint, minced

To make the batter, combine the egg, egg yolk and milk in a small bowl. Sift the flour into another bowl and make a well in the center. Pour the egg mixture into the well and stir together using a whisk until the flour is fully incorporated.

Add the vanilla and lemon zest. Cover and set aside to rest for 30 minutes.

Heat oil in a 8 inch non-stick crepe pan, then pour it into the crepe batter. This makes the crepes self releasing. Pour 1/4 cup of the batter into the pan and swirl to make a round thin crepe. Cook until slightly browned, turn and slightly brown the other side (about 1 minute on each side).

Place the cooked crepes on a plate, cover with a towel.

To make the syrup, heat the oil in a 10 inch skillet. Add the orange zest and cook to extract the volatile oils, 2 minutes. Pour in the wine and reduce until syrupy. Add 1/2 cup of the orange juice, 1 tablespoon at a time to keep the dark color. Slowly add the remaining orange juice, lemon juice and brown sugar, stirring until the sugar has dissolved.

Strain the syrup and return to the skillet. Add the slurry and heat, stirring, until thickened and clear.

Pour a little into a bowl or measuring cup with the yogurt. Continue pouring the syrup into the yogurt in a thin stream, stirring until smooth.

Return the skillet to the stove and heat over on lowest setting. Place one crepe into the sauce and coat well. Using a spoon and fork, fold the crepe in half and half again, so the crepe is now the shape of a triangle. Move the triangle crepe to the side of the pan.

Repeat with the remaining crepes.