1. To make the sauce, In a pan add orange juice, sugar and heat over medium heat until bubbly.
2. Add orange zest and cold butter gradullay while stirring and simmer for 2–3 minutes until slightly thickened.
3. Fold the crêpes into quarters and place them in the sauce, turning on both sides until fully coated.
4. Serve warm with orange wedges and extra sauce.
