Form a well in the flour and add the eggs, milk, salt, tangerine juice, Curacao and olive oil into the centre.
Combine the ingredients and allow to stand for at least 2 hours. In a bowl, mix the butter with the tangerine juice and zest, Curacao and caster sugar until pale.
Make four or five crepes using 3 tbsp of the batter for each crepe. Remove the crepes from the pan, and coat each one with the tangerine butter. Add the crepes back to pan with 1 tbsp cognac and 1 tbsp caster sugar. Re-heat in the pan and serve with ice cream.
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