Place flour in a large bowl and make a well in the center.
Pour the eggs into the center, then beat with a wire whisk. Mix well.
Add the milk very gradually, and blend completely.
Add the butter, salt, vanilla and sugar and mix until thoroughly incorporated. The batter will be thin.
Set aside and let it sit for 30 minutes.
Heat a flat non-stick pan over medium or medium/high.
Ladle 1/4 cup portions of the batter into the pan, or pour from a measuring cup.
Cook each crepe 1-2 minutes per side.
When the crepes are done, roll them up, and place on serving plate.
In a small saucepan, mix the water, 2 tsp sugar, and marmalade together. Heat over low heat and bring to a simmer. Reduce the liquid until it becomes a thin syrup.
Drizzle the crepes with syrup and garnish with orange slices.
In another small saucepan, heat the orange liqueur until small bubbles form (do not boil), then carefully light with a long match. Caution: keep face away from the pan. Carefully pour liqueur over the crepes before the flames die out.