Put half a cup of sugar and orange peels in a processor. Stir for one minute. Add 4.5 oz of butter and process. Add slowly 1/2 cup of orange juice. Then 3 table spoons of orange liqueur.

Cover and refrigerate.

Prepare the pancake mixture. Place ina processor milk, water, egg yolks, 1 table spoon of sugar, 1 table spoon of orange liqueur (or brandy), flour, 5 table spoons of butter. Process for one minute at top speed. Cover and refrigerate for at least 2 hours.

Rub a skillet with butter. Cook one pancake at the time over moderate heat.

Put the orange mixture in a saucepan and heat for one minute, then move to the pancake skillet over moderate heat.

Place one pancake in the skillet. Turn it cautiously. Fold it in half, than half again. Continue with the other pancakes.

Heat 2 table spoons of Cognac and 2 table spoons of orange liqueur in a saucepan. Pour over pancakes. Ignites – cautiously – with a match and serve immediately.