Place flour, salt and sugar in a mixing bowl. Make a well and put whole egg in. Gently mix with a wooden spoon while adding the melted butter. Continue to mix until all the flour is incorporate. Continue to mix while slowly drizzling in milk. Refrigerate batter for at least one hour before cooking.
Gently give the batter a quick mix so that not separated. Heat a non-stick pan over medium heat and add a little butter in. Swirl the pan so that entire surface is covered with butter (Do not brown butter). Pour a small ladle of batter into the pan while swirling it to distribute the batter evenly. Cook until golden brown, turn the crepe over and cook the other side the same way. Fold crepes into triangles (fold in half and then half again) and place on a parchment lined baking sheet.
In a saucepan over medium low heat add butter and sugar together. Cook until butter has melted and add orange juice. Bring to a simmer while stir continuously. Add orange liqueur and stir. Transfer orange sauce to a pan and place over medium heat.
Add crepes and orange zest. Cook for about 1 – 2 minutes or until crepes are warmed through. Divide crepes among 4 dessert plates and spoon a little sauce over. Top with berry compote and serve immediately.