Beat together flour, milk, sugar, eggs, oil and vanilla until the batter is completely smooth. I use a blender and pulse until smooth.

Brush a medium size pan with olive oil. Heat the pan to medium heat. Once the pan is heated, add about 1/4-½ cup batter to the pan.

Using a circular hand motion, spread the batter thin and even into a circle. My hubby recommends a crepe spatula if you are wanting them really thin.

Heat on the side for 30-40 seconds and then flip. The side will start to dry out and tiny bubbles will form. Repeat the process with the rest of the batter.

In a large skillet over medium heat, melt half of the butter until it becomes foamy, but not browned. Remove skillet from heat and add half of the sugar and half of the orange zest. Carefully add half of the orange liqueur and ignite it with a long match or long stemmed lighter.

When the flame goes out, take the crepes one at a time and coat both sides in the sauce, fold into quarters and remove from the pan, plating them until you run out of sauce or crepes.

Redo the first steps to make additional sauce for drizzling.

Serve crepes fresh and hot with ice cream.