Traditional Crepes Suzette

Make batter: Whisk together milk, sugar, butter, eggs, and oil. Sift together flour and salt. Whisk milk mixture into flour mixture. Pour batter through a fine sieve into a large bowl. Whisk in beer. Refrigerate, covered, 6 hours (or overnight).

Let batter stand at room temperature 15 minutes. Heat a crepe pan or a 12-inch nonstick skillet over medium heat. Pour 1/4 cup batter into pan, swirling to cover bottom. Cook, flipping once, until golden, about 2 minutes per side. Repeat.

Make filling: Stir together butter, sugar, liqueur, and zest. Spread 2 teaspoons over 1 crepe. Roll up; place on a baking sheet, seam side down. Repeat.

Make sauce: Bring juice and sugar to a simmer in a saucepan over medium heat; skim foam. Whisk together cornstarch and 1 tablespoon water; add to pan. Whisk in liqueur. Cook until thickened, about 5 minutes. Remove from heat; whisk in butter, 1 piece at a time.

Preheat oven to 350 degrees. Cover crepes with foil; heat in oven 10 minutes. Transfer to plates. Top with sauce and oranges. Dust with confectioners' sugar.