Bring the water and sugar to a slow simmer. Add the sliced oranges and let them simmer gently until they begin to soften.

Take the orange slices out on a rack and allow them to cool.

Whisk the eggs, then gradually add the flour and continue whisking until you get a thick batter. Add the milk, vanilla extract, sugar and salt and whisk until you get a thin batter.

Heat a frying pan and add 1/2 tsp of butter. When the butter has melted, add ladle of batter and swirl until it has covered the surface of the pan. Cook for 1 minute and flip to the other side. Cook for another minute. Repeat with the remaining batter.

Fold each pancake in 4 and set aside.

Place the sugar into a heavy bottom pan and let it melt on low heat until you get a light caramel.

Take the pan off the heat, add the orange juice and zest, the Grand Marnier and the butter.

Return the pan to the hob, add the candied orange slices and continue cooking until the sauce begins to thicken.

At the end, add the folded crepes and continue cooking for another minute.

Place two crepes on each plate, add a tablespoon of the sauce and garnish with orange slices.