Add the liquid ingredients to a blender, mix them first, and then gradually add the flour and salt. Blend for one minute or until all the ingredients are well integrated, stopping to scrape down the sides of the blender if need be. Strain the batter through a sieve and refrigerate for two hours.

Butter an eight inch skillet over medium heat until the butter foams, or use vegetable spray. Pour 4 tablespoons, (two oz.), of the crepe batter into the pan and immediately lift the pan and swirl it around to evenly cover the entire surface. Cook for about a minute more. Lift the edge with a spatula. If the crepe is a light brown it’s time to flip. Cook for only 30 more seconds on the other side. Set the crepes aside and proceed with the sauce.

For the sauce:

1 stick butter
1/3 cup sugar
Zest of 1 large orange
Juice of 1 large orange
2 oz Grand Marnier

Melt the sugar into the butter in at least a twelve but preferably a fourteen inch nonstick skillet over medium to medium-low heat. Add the zest and the juice and simmer for a minute or two. Add the crepes, one at a time. Place them in the skillet, coat them with the sauce, and then fold them into quarters. Successively overlap one folded crepe over another, around the edge of the pan. Add the Grand Marnier and either tip the pan toward the flame or use a match to ignite the liqueur. As soon as the flames subside, serve the crepes.