method

• Melt the butter and allow it to cool for 2-3 minutes. Meanwhile sift the flour into a large mixing bowl, add the salt.
• Using an electric hand mix (or a manual hand whisk) gradually incorporate the beaten eggs, then the milk and stir in the melted butter thoroughly. Allow the batter to rest in the fridge for at least an hour before making the crepes.
• Heat a medium sized frying pan, add a small amount of oil, wipe out any excess with kitchen paper. 
• Add a ladle of batter mixture to the pan, cook for 45 seconds to 1 minute on medium-high heat, ensuring the underside is set and is a golden brown in colour. Flip the crepe over and cook for about 45 seconds. Wipe the pan with a piece of oil-soaked kitchen paper between cooking each crepe. Stack the crepes between sheets of baking parchment and keep them warm in a low oven (100°C).
• Heat the orange juice in a saucepan on a medium heat until it is simmering and add in the orange liqueur. Leave to simmer.
• Take each crepe and fold it in half and then half again to make a fan shape, repeat this until all crepes are folded. Arrange them on a warm serving plate and drizzle the orange juice and liqueur mix over the top. Arrange the orange slices in and around the crepes on the serving dish.
• Serve immediately topped with generous dollops of  natural yogurt and sprinkle the pistachio nuts and grated chocolate over the top.