In a medium bowl, whisk together the eggs, and milk. In a separate small bowl whisk together flour, salt, and sugar until combined. Whisk the flour mixture into the milk and eggs. Strain the flour mixture through a strainer, mix in the butter thoroughly. Refrigerate batter for at least an hour.
Heat a 6-inch crêpe pan about one teaspoon of butter. Add 2-3 tablespoons of the batter and tilt the skillet quickly in all directions to distribute the batter evenly. Cook over moderately high heat until the edges of the crêpe curl up and start to brown, 45 seconds to a minute. Flip the crêpe and cook for about 30 seconds longer, until a few brown spots appear on the bottom. Remove the crêpe gently from the skillet to a platter. Repeat with the remaining batter until batter is gone. Re-butter skillet after every 1 or 2 crêpes.
For the Sauce
Zest one orange and set zest aside. Juice one orange and set aside.
In the bowl of a food processor add the butter and sugar. Blend thoroughly. Add a small amount of orange zest and pulse to blend. Reserve remainder of the zest for garnish.
With the motor of the food processor running add the orange juice slowly to the butter. Only use about 4 tablespoons of the juice. If you have more, set aside for a refreshing drink later.
Scrape the butter into a glass bowl. Cover and refrigerate until ready to use.
In a large heavy bottomed skillet over medium-high heat, melt tablespoons of the beurre Suzette. When the butter is hot add 1 crêpe to the pan. Allow the crêpe to cook in the hot butter for about 1 minute and using a long spatula gently flip. Fold into fourths and set along the edge of the pan. Continue with 3 more crêpes. Add 3 tablespoons of liqueur. Remove from the heat. Using a long-handled match, ignite the brandy and stir the crepes in the sauce until the flames subside. Transfer to plates. Serve immediately with powdered sugar and garnished with orange zest. Repeat with remaining crêpes and beurre Suzette.