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3/4 cup milk
1/2 cup flour
1 egg large, well beaten
1 tablespoon sugar
1 tablespoon vegetable oil
1/8 teaspoon salt
Melted butter
1/4 cup sugar
1/4 cup orange juice concentrate
1/4 cup butter cut in pieces
1 11-ounce can mandarin orange segments drained

In a medium bowl, whisk together milk, flour, egg, 1 tablespoon sugar, oil and salt until blended and smooth. Let stand for 30 minutes.

Heat a 7-inch skillet over medium-high heat. Coat lightly with melted butter. Pour in 2 tablespoons batter and quickly tilt skillet to spread evenly. Cook for 30 seconds or until bottom is lightly browned; turn crepe. Cook briefly. Invert onto a plate. Coat pan lightly with additional butter and continue until all batter is used. Cover crepes with plastic wrap; set aside.

In a small skillet, place 1/4 cup sugar, orange juice and 1/4 cup butter. Stirring occasionally over medium-low heat, cook for 10 minutes or until golden and syrupy. Fold crepes into quarters, place in a serving dish. Top with orange segments and spoon hot sauce over. Serve with ice cream if desired.
 
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