3 eggs
1 c. milk
1/3 c. club soda
1/3 c. orange juice
1 1/4 c. flour
2 tbsp. sugar
1/2 tsp. salt
1 tsp. vanilla extract
1 stick butter

Beat eggs lightly in mixing bowl using a wire whisk. Add the milk, club soda, and orange juice a little at a time. Beat in the flour, sugar, salt, and vanilla to form a smooth batter.

Heat a teaspoon of butter in a 6 inch skillet. Add enough batter to coat the bottom of the skillet in a thin, even layer. Cook for 2 minutes on the first side, 1 1/2 minutes on the second side or until the pancake is lightly browned. Remove and layer with waxed paper. Pancakes need not be perfect.

SAUCE:

1 1/2 sticks butter
1/3 c. sugar
3/4 c. orange juice
1/3 c. Cointreau
3-4 inch strip of orange peel
Sugar
3 tbsp. Cointreau
6 tbsp. cognac

Melt butter in pan, add sugar, orange juice, Cointreau and orange peel. Cook until mixture bubbles and reduces a little, about 5 minutes. Remove orange peel. Dip crepes in mixture and fold into quarters. When all the crepes are folded, sprinkle with a little sugar. Add remaining 3 tablespoons Cointreau and cognac to hot syrup, ignite and pour over crepes.