To make the crepes: beat eggs. Add flour, salt, sugar, and cinnamon. Mix. Add 1/4 of the milk and all the oil. Whisk. Add remaining milk. Heat crepe pan over medium heat and spray lightly with cooking oil. Ladle two tablespoons of the batter into the pan and tilt the pan to cover the bottom with a thin, even coating. Cook the crepe until small bubbles form on the surface and it is barely firm, 30 seconds to 1 minute. Flip and repeat until crepe is done. Use crepes immediately or stack them separated by wax paper.
Wrap well and freeze for up to one month. Thaw while still wrapped at room temperature.
To make the sauce: in a 10 inch skillet, or chafing dish, over low heat, heat orange juice, butter, and sugar until butter melts.
Fold each crepe in half, then fold each one again into quarters. Arrange crepes in sauce in skillet or chafing dish and heat through.
In a very small saucepan over low heat, gently heat liqueur until warm; remove saucepan from heat. Ignite Caravella Limoncello with match; pour flaming liqueur over crepes.