Make the crepes.

In a medium bowl, whisk together the flour and pinch of salt.  Set aside.

In a large bowl, whisk together the eggs and sugar until pale in color and the sugar is dissolved.

Pour in 2 tablespoons of the melted butter, milk, orange liqueur, vanilla, and orange zest.  Whisk till well combined.

The batter should be thin.  If it looks too thick, add additional teaspoons of milk until the desired consistency is achieved.

Cover the bowl with plastic wrap and chill for 30 minutes.

Meanwhile, make the sauce.

In a large skillet over high heat, combine the butter, orange juice, sugar, and orange zest.  Bring to a boil.

Reduce the heat to medium-low and simmer until syrupy – 10-15 minutes.  Remove from the heat and stir in the orange liqueur. Keep warm over very low heat.  Stir often.

Cook the crepes.

Heat an 8-inch crepe pan or skillet over medium heat for a minute or until hot.

Use a silicone pastry brush to slather melted butter onto the surface of the pan.

Ladle 3-4 tablespoons of the crepe batter into the center of the pan and immediately swirl the pan in a circular fashion to distribute the batter evenly over the bottom.

Cook until the crepe is slightly moist on the top and lightly golden brown on the bottom – 45 seconds to 1 minute.

Loosen the edges of the crepe with a spatula under it, and then gently flip the crepe over and cook the other side for 20 seconds.

Remove the crepe to a plate and repeat with the remaining batter.

To assemble the crepes:

Working in batches, gently place a crepe into the skillet with the orange syrup.  Allow the crepe to sit for 1 minute to absorb the liquid.  

Use a spoon to drizzle a bit of the liquid over the top of the crepe.

Fold the crepe into fourths and remove to a warm serving platter or serving skillet.

Repeat with the remaining crepes.

Serve 2 folded crepes per person.  Spoon any remaining sauce over the crepes and top with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.

Serve immediately.