Make the crêpe batter mix together eggs and flour in a bowl. Add milk and cream, and mix it until becomes smooth. Pour through a fine strainer into a bowl, cover, and keep it in refrigerator for 2 hours or more.
For prepare the sauce use a vegetable knife to remove rind from 2 of the oranges, avoiding pith; mince rind and set aside. Juice all the oranges and set juice aside. In a medium bowl, beat butter and 1⁄2cup sugar on high speed of a hand mixer until light and fluffy, about 2 minutes. Add rind to butter and beat for 1 minute. Gradually drizzle in juice, 2 tbsp. of the Cointreau, kirsch, and orange flower water, beating constantly until very light and fluffy, about 2 minutes more.
Make the crêpes: Heat a seasoned crêpe pan or small nonstick skillet over medium heat until it become hot. Fat pan with a little butter, then pour in 1⁄4cup batter. Working quickly, swirl batter to just coat pan, and cook until edges brown, about 1 minute. Turn with a spatula and brown other side for about 30 seconds. Shift it to a plate and repeat with remaining batter, greasing pan only as needed.
To serve: Melt orange butter sauce in a 12″ skillet over medium heat until bubbling. Dip both sides of one crêpe in sauce, then, with best side facing down, fold in half, then in half again. Repeat process with remaining crêpes, arranging and overlapping them around the perimeter of the pan. Sprinkle with remaining sugar. Remove pan from heat, pour remaining Cointreau and the cognac over crêpes, and carefully ignite with a match. Spoon sauce over crêpes until flame dies out,
