Place the ingredients for the crêpes in a large bowl and mix to form a smooth batter. Now let the dough stand for a while.

In the meantime, grate the zest from the oranges or cut them into somewhat coarser zests. It is important not to use the white part of the skin, as this part is very bitter. Then peel and fillet the oranges.

Heat a non-stick pan over medium-high heat. Add a small dash of vegetable oil and spread evenly with a brush. For one crêpe, add the batter to the pan and toss it immediately to spread the batter thinly. Fry for 1-2 minutes on each side. If necessary, thin the batter for the subsequent crêpes with a little water if the first one was not thin enough.

Brush the finished crêpes very lightly with oil, fold in quarters and keep covered on a plate.

Caramelize the sugar in the pan over medium heat. Deglaze with the orange juice. Boil until the caramel has dissolved. Stir in the vegan butter and simmer briefly until the sauce thickens slightly.

Place the folded crêpes in the pan. Add the orange fillets, zest and liqueur, light carefully with a long lighter or match and allow to flambé. As soon as the flame has gone out, serve while still hot.