Sift the flour into a bowl, make a well in the center, add the eggs, sugar, and salt, then mix. Pour in half of the milk along with the melted and cooled butter, whisking until there are no more lumps. Then pour in the remaining milk and the liqueur, continuing to mix until the ingredients come together. Let the batter rest in the refrigerator for 1 hour.
For the cream: mix the room-temperature butter with the powdered sugar and the grated orange zest.
Grease a 26 cm diameter pan with a little oil. Pour one ladle of batter at a time and spread it evenly across the pan. When the pancake starts to set, loosen the edges and flip it to the other side.
Repeat the process until you finish.
Spread 1 tablespoon of cream and 1 teaspoon of marmalade on each half of the pancake.
Fold the pancake, and repeat for all the pancakes.
Heat the crepes in a pan over high heat until the butter melts. Serve with added orange zest.
Enjoy!
