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1. In a small saucepan, combine orange juice, zest, butter
and sugar. Place over high
heat and bring to boil; reduce heat to medium-low. Simmer
until syrupy, 10 to 15 minutes.
Remove from heat, and set aside.
2. Fold crepes into quarters, and arrange in circular
pattern, slightly overlapping, in a
nonreactive skillet or other shallow flameproof pan.
Pour warm syrup on top (reserve
syrup pan), and place over low heat until crepes are
warm, about 5 minutes.
3. Warm liqueur in pan that held orange syrup. When crepes
are hot, pour liqueur on top;
carefully touch a flame to surface to light it. Serve
immediately, spooning crepes and sauce
onto each plate.
