Crepes

1. In a small bowl, whisk together the milk, beer, eggs, butter, orange extract and vanilla.
2. In a medium bowl, combine the flour, salt and sugar. Gradually whisk the egg mixture into the flour mixture until smooth. The batter will be quite thin. Cover and let rest an hour on the counter or overnight in the refrigerator.

Caramel Sauce

1. While the crepe batter rests, make the sauce. In a heavy saucepan over medium heat, combine the beer, sugar and orange zest. Heat until the sugar dissolves and the caramel reaches a gentle boil. The beer will make the caramel quite frothy, so unlike with classic caramel, you will need to stir the caramel throughout the process to knock back the bubbles. Cook, stirring when needed, until the caramel is dark amber and thick, about 20 minutes.
2. Remove the saucepan from the heat. Very carefully add the butter and whisk into the caramel. It will steam and splutter. Once the butter is fully combined, add the cream. It will splutter again. Once the caramel is smooth, remove the strips of orange zest and stir in the salt. Cool slightly before using.

Assembly

1. In a small bowl with high sides, whip the cream until stiff peaks form. This is optional.
2. Heat an 8-inch skillet over medium heat until hot. Brush with a bit of melted butter. Pour in ¼ cup of batter and tilt the pan so the batter covers the entire bottom of the pan. Cook for a minute or so or until the edges are brown and the crepe is covered in tiny bubbles. Flip and cook for another minute. Place the crepe on a plate, fill with whipped cream if using, and fold in quarters. Top with more whipped cream, drizzle with warm caramel sauce and a sprinkle of flaky sea salt.
3. Serve immediately.