Oranges250 gmmascarpone1 tsporange flower water, or to taste1 tspfinely grated orange rind2/3 cuphoney40 gmbutter2 tbspcaster sugar6oranges, peeled and cut into 1cm-thick roundsCrêpe batter100 gm (2/3 cup)plain flour1 cupmilk1 tbspcaster sugar1 tspground cinnamon1egg1egg yolk60 gmbutter, melted
Place mascarpone, orange flower water, orange rind and 2 tsp of honey in a bowl and stir until smooth, then cover and refrigerate until needed.
For crêpes, process flour, milk, sugar, cinnamon, egg and egg yolk in a food processor until smooth, transfer to a bowl, then stir in 40gm melted butter and stand for 15 minutes. Brush a hot 22cm non-stick frying pan with a little remaining melted butter. Pour in 2 tbsp crêpe batter, tilt to coat base of pan and cook over medium heat for 2 minutes, or until top is set and cooked through. Transfer to a plate and repeat with remaining butter and batter to make 8 crêpes.
Meanwhile, melt butter and sugar in a large frying pan and cook over medium heat until butter starts to foam and brown. Add orange slices, in batches, and cook over high heat for 30 seconds on each side. Using a slotted spoon, remove oranges from pan, then add remaining honey and simmer over low heat for 2-3 minutes or until slightly thickened.
Spoon mascarpone mixture onto a quarter of each crêpe, fold in half, then in half again. Spoon oranges onto plates, top with crêpes and drizzle with honey syrup.