Crepes

1. In a medium bowl, whisk together all ingredients for the crepes until the batter is smooth. Set it aside while the pan pre-heats.
2. Heat a crepe pan, or 8 inch non-stick skillet over medium high heat. Brush the skillet with melted butter, and add in between 2-4 Tbsp of batter, swirling the pan to distribute the batter.
3. Once the edges of the crepe start to curl up – about 1 minute- gently flip the crepe and cook on the other side until a few brown spots appear on the bottom. Place them onto a plate or cookie sheet and set aside.
4. Repeat with remaining batter.

Orange Butter

1. In a food processor, blend together the butter, 1/4 cup sugar, and orange zest.
2. Add in the orange juice until a soft paste forms.

Assemble

1. Preheat your oven broiler and move rack to the top.
2. Place about 2 tablespoons of butter on the center of each crepe, and fold the crepes into quarters.
3. Place the crepes on the baking sheet, sprinkling with the last 2 tablespoons of sugar, and place them under the broiler to allow them to crisp up for about 2 minutes.
4. In a sauce pan, heat up the grand marnier and cognac. CAREFULLY, light the mixture on fire to burn off the alcohol. IT WILL IGNITE!
5. Once the flames have disappeared, pour or spoon over the crepes, and serve.