Pour 1 cup of water into the milk pan, pour in the sugar and stir well. Bring to a boil and stir to dissolve. Change to medium heat and cook slowly. Stir from time to time until the sugar is completely melted. The whole process takes about 5 minutes. Add the orange slices and continue to cook for 8 to 10 minutes until the oranges are cooked until translucent and the syrup becomes thick. Turn off the fire and put it aside to let it cool naturally.
Mix flour, eggs, egg yolks, melted butter, and milk, put them into a blender and smooth them, and cover with plastic film for at least an hour (can stay overnight).
Take a flat-bottomed frying pan 8 inches (about 20 cm in diameter), heat it in a medium heat, add a little bit of butter, and shake it to cover the bottom of the pot evenly with butter. Pour a spoonful of crepe batter into the dish and shake it again to shake the batter. Wait a moment, wait until the batter turns light brown, take a small blade, pick up the edge of the crepe and turn it over until the crepe turns into a beautiful golden yellow.
Place the baked crepe in a preheated dish and repeat the steps to bake all the crepes. When loading, put two crepes in half and put them on a plate, topped with candied oranges.
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