1 1/4 cups sugar
3/4 cup freshly squeezed orange juice
1 T butter, melted
1/8 tsp grated orange rind
1 T Grand Marnier or orange-flavored liqueur
4 T sifted cake flour
3 1/2 T sifted bread flour
2 T sugar
1/8 tsp salt
1 egg yolk
1/2 cup warm milk
2 T butter, melted
2 tsp brandy
For sauce, cook sugar in a small saucepan over medium heat until melted and golden, stirring constantly. Stir in orange juice; mix until well blended. Stir in butter and orange rind; boil 1 to 1 1/2 minutes or until slightly thickened. Stir in Grand Marnier. Keep warm.
Sift together cake flour, bread flour, sugar and salt; set aside. In medium bowl, wisk egg and egg yolk until well blended. Stir in milk, butter and brandy; wisk until well blended. Slowly wisk in flour mixture until smooth. Do not wisk to excess or batter will be bubbly and crepes may have holes.
Heat 5-inch nonstick crepe pan over high heat for 2 minutes; reduce heat to medium. Brush pan with melted butter; spoon 1 1/2 T batter into pan. Tilt pan and swirl batter until batter covers bottom of pan. Cook crepe until light brown on both sides, turning once. Remove from pan and place briefly on waxed paper to cool. (Note: Crepes may be made in advance and refrigerated for up to three days. Allow crepes to warm to to room temperature before serving).
Fold each crepe in half and then roll into a loose cone. Place two rolled crepes into individual glass cups and spoon a generous portion of warm orange sauce over top. Garnish with orange sections and mint leaves, if desired. Serves 8.