In a bowl, mix together the flour, milk, eggs, butter, rhum (or orange juice), and salt.

Whisk vigorously until the batter is completely smooth.

Let the mixture rest for at least 15 minutes in the fridge.

At medium heat, grease the skillet with the canola oil.

Scoop a portion of the mixture into the skillet to cook the crêpe, flipping it over with a spatula to each side after 1-2 minutes. Remove from skillet when golden brown.

Repeat with the remaining mixture to make the rest of the crêpes (should be 4-6 crêpes in total).

Fold the crêpes and place them in individual serving plates.

To make the syrup, heat the butter and sugar in a saucepan.

Lower the heat and mix in the Grand Marnier into the saucepan so that it warms lightly.

(Alternative to step 9: Lower the heat and add in the orange juice, lemon juice, and some lemon zest to the saucepan, so that it warms lightly.)

Pour the syrup onto each crêpe and serve to guests.

(Optional) With a long matchstick, light the Grand Marnier to lightly flambée, taking care not to burn yourself.