Prepare batter: Combine eggs, milk, flour and sugar in a blender and blend at medium speed until smooth.
Prepare sauce: Combine cream, caramels, orange peel, water and orange juice in a small saucepan; place over medium-low heat and cook, stirring occasionally, until smooth. Keep warm.
Heat a nonstick 9-inch skillet over medium-high heat. Add 1/2 Tbsp. butter; coat pan. Tilt pan and add 1/4 cup batter; swirl to spread batter in a thin, even layer. Cook until golden on bottom (about 2 minutes); flip and cook about 1 minute more. Turn crepe out onto a clean kitchen towel and fold in half twice. Repeat with remaining batter; add butter as needed.
Place 2 crepes on each of 6 dessert plates. Spoon warm caramel sauce on top. Serve with ice cream if desired.