To make the crepe batter, whisk together eggs, milk, butter, sugar and salt until combined. Add flour and stir until just combined.

Heat medium nonstick skillet or crepe pan over medium heat. Using pastry brush, coat pan with melted butter. Add scant ¼ cup of batter to the pan and, working quickly, tilt the skillet to evenly distribute the batter in a single layer. Cook until bottom of crepe is dry and edges start to curl, about 45 seconds.

Carefully flip crepe with thin spatula or fish spatula and cook another 10 to 15 seconds, then transfer to baking sheet and cover to keep warm. Repeat with remaining batter, adding more butter for each crepe to prevent sticking.

To make sauce, add butter, ⅓ cup sugar, orange zest and salt to a food processor. Process for 15 to 20 seconds to combine, then, with machine running, drizzle in orange juice until uniform.

Transfer butter mixture to medium skillet and cook over medium heat until gently simmering. Simmer about 3 minutes, until slightly reduced.

Reduce heat to low and dip each crepe in sauce one at a time. Fold crepes into quarters, let excess sauce drip off and return to baking sheet. Repeat with remaining crepes.

Now add all folded crepes back to skillet with sauce. Sprinkle with remaining 2 tablespoons sugar.

Turn heat to medium and add Grand Marnier and Cognac. Using lighter or flame of your stove, carefully ignite alcohol in skillet. Using a long-handled spoon, carefully spoon flaming sauce over crepes until flames go out. Transfer to platter to serve.