FOR CRÊPES: In a blender, combine flour, milk, 1/4 cup cold water, eggs, 2 tablespoons melted butter, sugar and generous pinch salt; purée until smooth. Transfer batter to a bowl and let stand, covered, 30 minutes. Meanwhile, using a sharp paring knife or vegetable peeler, remove zest from orange, cutting around circumference of orange to create long strips, avoiding white pith. Cut zest into long thin strips to use for tying crêpes.

 

Melt 1 tablespoon butter in an 8-inch well-seasoned crêpe pan or nonstick skillet over medium-high heat. Pour in 3 tablespoons batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Return skillet to heat and cook crêpe until set and golden brown underneath, 1 to 2 minutes. Loosen edge of crêpe with a heatproof rubber spatula, then flip crêpe over carefully with your fingertips and cook until just set, about 30 seconds more. Transfer crêpe to a plate. Make 7 more crêpes in same manner, adding a little more butter to skillet before each one, and stacking them as cooked.

 

Place 2 tablespoons filling in center of each crêpe. Pull sides up into a bundle around filling and tie together with a strip of orange zest. Serve 2 crêpes per person.