Combine sugar and butter in a large skillet or chafing dish; cook over medium heat until mixture is lightly browned. Add orange and lemon wedges, pressing rind with wooden spoon to extract oil. Stir in grated orange rind and juice; cook until bubbly. Remove orange and lemon wedges, and discard.
Dip both sides of crêpe in orange sauce; fold in half, and in quarters. Repeat procedure with remaining crêpes, pushing folded crêpes to side of pan.
Spoon liqueurs over crêpes in pan. Heat 1 minute without stirring. Ignite with a long-handled match. Allow flames to die down, and serve immediately.