• ½ cup plus 1 tablespoon all-purpose flour
• pinch of salt
• 2 eggs
• ½ cup milk
• 2 teaspoons vegetable oil
• butter for frying

For the Sauce

• 3½ tablespoons butter
• 3 tablespoons superfine sugar
• grated rind of ½ orange
• juice of 1 orange
• juice of ½ lemon
• 1 tablespoon Grand Marnier

1. Sift the flour and salt in a bowl. Make a well in the center and add the eggs then the milk and oil. Beat well and then let the batter stand for 30 minutes.
2. Heat a pan over high heat, add a pat of butter, ladle a portion of the batter in the pan and swirl around. Lift one side of the crêpe and if it is golden brown then flip it over to brown on the other side. Place on a plate and cover with foil and keep warm in the oven while you make the rest.
3. To make the sauce, heat a very large flat pan over high heat, melt the butter and add the sugar, orange rind and juice and lemon juice and stir well. Increase the heat and bring the sauce to simmering point and add the liqueur.
4. Fold the pancakes in half and then half again and place some peach and mango slices between each pancake. Gently place them in the pan to soak up all the juices of the sauce and warm through.
5. Carefully remove the crêpes and place them on a serving plate, ladling some of the sauce over the top. Serve with heavy cream, sprinkled with powdered sugar and decorated with a mint sprig.