In a large bowl whisk the eggs with salt, gradually add milk. Mix flour and sugar, sift in the milk-egg mixture, stir with a wire whisk to blend well. Add the water and melted butter. Cover the bowl with the dough with plastic food wrap, and  refrigerate for 2 hours. Meanwhile, cream the softened butter with orange zest, powdered sugar and 1 tbs orange liqueur. Make 18-20 very thin crepes. Spread a thing layer of orange cream over each crepe, fold into a triangle and arrange them in a fan shape in an ovenproof dish.  Reheat in the oven at 210 F for 10 minutes before serving.  Warm the remaining liquer in a smal sauce pan. Bring the crepes to the table, powder them with confectioners sugar, and pour over the warmer liueur. Set alight and spoon the flaming liqueur over the crepes until the flame die down. Serve immeditely.