Butter, fresh orange juice, maple crystals, and orange zest reduce to a glossy syrup spiked with Grand Marnier and brandy; each crepe gets coated, folded into quarters, and flambeed to order.
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In 12-inch sauté pan, over medium heat, bring butter, orange juice, maple crystals, lemon juice, and zest to . Cook until thickened, about 3-4 minutes and stir in Grand Marnier and brandy. Bring again to for 30 seconds . Transfer syrup to bowl and set aside.
In separate 10-inch sauté pan, over medium-low heat, pour in small ladle full of syrup and heat to . Place one crêpe (browned side down) in pan. Coat crêpe in warmed syrup then flip crêpe over with tongs to coat other side. Fold crêpe in quarters (fold in half then half again) to form triangle.
Pour 1 tablespoon of Grand Marnier per crêpe over top of folded crepe. Ignite by tilting pan toward burner. Allow alcohol to burn off before removing to plate and serving. Repeat to order.
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