PREPARATION:

1. Prepare Crêpes; cool to room temperature.
2. Spread each crêpe with marmalade; fold in half. (Any remaining crêpes may be wrapped in single sheets of waxed paper, placed in freezer-weight plastic bag and frozen up to 3 months.)
3. Melt 1 tablespoon butter in 10-inch skillet over medium heat. Add 2 filled crêpes; cook 2 minutes. Turn; cook 1 minute more. Drizzle with 2 tablespoons liqueur; remove from heat. Carefully ignite with lighted match; shake skillet until flames are extinguished. Transfer crêpes to warm serving plate; top with sauce. Serve immediately.