Crepe dough: Mix all the ingredients with cold milk to obtain a smooth, liquid dough. Add 3.5 oz. butter. Make 8 crepes. Soufflé cream: Mix creme patissiere, Grand Marnier, and chopped peel of the preserved oranges. Beat the whites and slowly incorporate into the preceding mixture. Butter a dish. Place the soufflé cream on half of the crepe. Fold the other half over the cream. Prepare an English cream and a 30-degree-syrop. Incorporate the orange extract into the latter. For qabout 5 minutes, place the crepes for about 5 minutes into the oven an a 390 degrees F. oven. The crepes will start to fluff up. Remove from the oven and sprinkle with powdered sugar. Serve with sauce of your choice.