Escoffier used Curaçao as his liqueur of choice for this recipe. Cordon Bleu called for Cointreau, but there may be some conflict of interest here since they are owned by the same company that manufactures this liquor. I use Grand Marnier because that is what I have in my kitchen.
For orange butter: combine ingredients (including 1tablespoons Grand Marnier) with a rubber spatula and set aside.
Preheat oven to 205°C.
Choose the least attractive side of each crêpe and spread about one-sixth of the orangebutter over the entire side. Fold the crêpes in half and then into quarters. Arrange in groups of three on a buttered baking sheet. Bake for 4 minutes.
Place baked crêpes on heated serving plates. Heat the last 2 tablespoons of Grand Marnier in a small saucepan, flame, and divide among the plates. Serve immediately.