Place flour to mixing bowl, add salt. Mix the eggs -one at the time through the flour till you get a smooth mixture, add the milk and mix again ( make sure you smoothen the lumps. Melt the butter and mix trough again. The more-runnier the mixture the thinner the crepes will turn out.

Heat the crepes frying pans on the stove and spoon the mixture in the pans, no butter required. Cook the crepes evenly golden brown and keep them warm.

Mix with a hand mixer on low speed or whisk to combine milk, sugar, pinch of salt and the caramelised orange juice till al is dissolved. Stir in the cream and the vanilla. Cool the mixture in fridge or freezer.

Wisk the mixture again before putting it in the Ice-Cream maker. Using the Ice-Cream Paddle run for 50 minutes and check, you might have to increase the time, depending how cold the mixture was at the beginning.

Break the chocolate and melt carefully till 43 Celsius then cool down till 28 Celsius up again till 32/33 Celsius (and keep this temperature during the dipping process) and dip the Orange put baking paper on a cold!! tray place when finished in the wine fridge. Till ready to serve. IMPORTANT: keep temperature on the suggested temperature!!