Mix together all the ingredients except for the flour with a whisk until well combined. Whisk in the sifted flour until combined and set aside, covered, for 30 minutes.

Heat a 6" nonstick skillet over medium high heat. Spray with a nonstick spray and pour approximately 1 - 1 1/2 oz of crepe batter in the skillet. I used a 1/4 measuring cup to transfer the batter. Immediately rotate the pan to cover. Once the edges of the crepe gets golden brown, flip the crepe over with a small offset spatula. The crepe should be thin and light golden brown. Repeat this process with the rest of the batter.

To prepare the sauce, add the sugar to a large sauté pan and place over medium heat. Cook until the sugar melts and turns into a golden caramel. Be careful not to burn yourself.

Slowly, add the orange juice and grand marnier. Carefully, flambe the sauce by either igniting it by carefully tipping the pan or with a long match. Finish the sauce by adding the unsalted butter and the orange segments.

Fold the crepes into quarters and place one serving portion into a pan. Add some of the sauce and cook just until heated through and the sauce thickens.