Technical Stages :

• Prepare a crepe batter. Cook 18 crepes and keep them warm.
• Finely grate the orange zests, and squeeze to get the juice.
• Mix the butter with the icing sugar. Add 3 tablespoons of your choice of orange liqueur, the zest and the juice.
• Make little balls with 1/3 of the orange-flavoured butter and put them in the fridge.
• Spread the remaining butter evenly on the warm crepes. Fold in half, and then in triangles. Arrange them on a serving dish. Cover with aluminium foil.
• At the last moment, put the dish in a preheated oven at 120°C or 248°F for 15 minutes. Warm up the remaining alcohol. Pour it on the crepes and ignite the liqueur with a match, pouring with a spoon until there is no flame left.
• Decorate the crepes with flavoured butter balls and serve immediately.