The crepes:
Mix all the ingredients until the batter is smooth and homogeneous.
Cover with a cloth and let rest for 1 hour.
Cook in a greased crepe pan according to your usual method.

Kumquat garnish:
In a saucepan, cover the kumquats with cold water and bring to a boil.
Drain and repeat the operation once more.

In the same saucepan, bring the water, sugar, and kumquats to a boil.
Let simmer for about 15 minutes or until they are translucent. Let cool.
Cover and refrigerate until serving time.

In a large saucepan, melt the butter and add the kumquat garnish. Bring to a boil.
Add one crepe at a time to the syrup and fold into a triangle.
Reserve in a warm serving dish and cover.
Continue with the rest of the crepes.
In the same saucepan, add the Grand Marnier to the remaining syrup and flambé.
Pour over the crepes.