• I honestly don't think these crepes need to be flamed. The sauce is absolutely gorgeous on its own, but if you want the presentation, then feel free to flambé.

To Make the Crepes

• For the crepes, mix together the flour, milk, eggs, oil, and salt, and whisk well. You can let the batter rest for 30 minutes while you make the sauce, then proceed.
• Heat a lightly greased (with the butter) 6" crepe pan. Remove from heat and spoon about 1/4 cup of batter into the pan while lifting and tilting the skillet to spread evenly.
• Return to heat and brown one side only. To remove, invert the pan onto a plate. Butter the pan in between crepes with a scant amount of butter.  Set aside. Makes approx. 18 crepes.

To Make the Orange Sauce

• Combine the orange juice, sugar, orange zest, and butter in a medium saucepan. Heat over medium heat and bring to a gentle boil, stirring occasionally. Continue to cook the sauce until it has reduced by about half and has thickened slightly, about 15 minutes.
• Add the orange segments and orange liqueur to the pan and cook for an additional 1-2 minutes. The liqueur could ignite too, so be careful.
• If you are using the cognac, remove from heat and add it now, and flame the pan to burn off the alcohol; be careful. This addition of the cognac makes it much more boozy-flavored if that is what you like. Just the Grand Marnier makes a gorgeous, much milder sauce.

To Serve

• Fold each crepe in a triangle and, using tongs, dip it into the orange sauce, coating the crepe entirely. Transfer the dipped crepe to a plate (serve 3 – 4 crepes per person). Top the dipped crepes with an additional spoonful of the orange sauce with orange segments. Serve with a dollop of whipped cream and mint leaf, or a scoop of vanilla ice cream.
• Be prepared for rave reviews! Enjoy!