1. Cook the crepes according to the basic crepe recipe. Keep the crepes warm.

2. Rub the sugar pieces on the orange peels so they absorb the fragrance. In a bowl, place the sugar pieces; crush them with a wooden spoon.

3. With a sharp knife or a vegetable peeler, peel the oranges without taking the white part of the peel. Finely chop the zest and put it in the bowl with the sugar pieces.

4. Add half of the powdered sugar and the softened butter. With the back of the wooden spoon, beat the butter into a cream by mixing it with the sugar and orange zest until the mixture is light and frothy.

5. Gradually add the orange juice. Add 3 tablespoons of orange liqueur and beat until the mixture is creamy.

6. Spread a part of the mixture on each crepe. Fold the crepes in 4. Place the crepes in a pan and heat for 3 minutes over low heat. Drizzle with the remaining orange liqueur and serve.