Crepes Beurre Noisette

I had some oranges knocking around the house, and for Pancake Day I was inspired to try this recipe from my dear friend Adina's website Pancake Planet. The brown butter adds a wonderful flavour to the crepes, that brings a sophistication all of its own, and my orange sauce I feel, adds a delicious freshness that lifts the dish. 
​You will need:
375 ml of milk
50g butter
100g of flour
3 eggs
Sauce:
​1 teaspoon of sunflower oil
Juice and zest of 1 large orange
​2 tblespoons of caster sugar
50g  butter. 

Method:
Melt the butter in a small pan until it turns a light brown and set aside to cool.
Sift the flour into a bowl. In another separate bowl, mix the milk with the eggs for 2-3 minutes using a hand mixer until you have a foamy, airy mixture.
Gradually add the milk and egg mixture over the flour and whisk until combined. Then add the butter and whisk again.

Let the mixture rest for 30 minutes. 
Now prepare the sauce.
Pour the orange juice into a saucepan, and add the zest, butter and sugar. Bring to the boil, and then turn the heat down to a simmer, cooking for a further 10-15 minutes, until the sauce becomes syrupy. Set aside. 
When the pancake mixture has rested, oil your pancake pan or a non stick frying pan and set on a medium heat. Use a ladle to add some of the mixture to the pan - enough to leave a thin layer over the base. heat until the underside sets and turns golden (a couple of minutes) and then turn with a spatula until cooked both sides. Slide onto a serving plate, and continue to bake as many as you wish from the mixture (does about 8)
Serve with the orange sauce, or topping of your choice.