Heat 2 nonstick sauté pans over medium heat. Use a 60-milliliter ladle to make 7" round crêpes. As each crêpe is cooked, sprinkle it lightly with extra-fine sugar and stack on a heated plate in the oven.
Serve crêpes stacked on heated plates. Spread about a half tablespoon of butter on the top of each stack and sprinkle with zestes. Serve the preserves along side the crêpes.