For the Crepes

In a food processor, pulse the flour, eggs, milk and salt just until smooth. Add melted butter and pulse until combined. Pour into a container, cover and let it sit in the refrigerator for at least 1 hour or overnight.

Set a 6 inch crepe pan over medium heat.  Spray lightly with cooking spray.  Pour 1/4 cup batter into the pan and swirl until the base is coated.  Cook until the top looks dry, about 1 minute. Flip the crepe over and cook 30 seconds more, spray pan in between if crepe begins to stick.  Pile them up on a clean towel and over until all crepes are done.

For the Sauce:

In large skillet over medium high heat, melt the butter. When fit foams, add the sugar and stir until it dissolves.  Add zest and juice and bring to a simmer then lower the heat to its lowest setting.

Fold each crepe in half and place 2 at a time in the warm sauce.  Use tongs to fold them again in half.  Repeat until all crepes are in the pan.

Warm the liqueur briefly  in a small sauce pan and pour over the pan of crepes. Using a long match or lighter, light the sauce until it flames.  Remove from heat and when flames subside, place the crepes on dessert plates pouring sauce over top and sprinkling with orange zest.