In a small bowl, combine the Redpath® Golden Yellow Sugar with the orange zest. Rub the orange zest into the sugar, until fragrant.
Add the brown sugar mixture, orange juice, cubed butter, and salt into a heavy-bottomed saucepan or skillet. Place over medium-high heat and cook until sauce begins to caramelize, about 5 minutes. The syrup will darken slightly, and the sauce will thicken and become glossy. Remove saucepan from heat.
Pour in the orange liqueur and carefully ignite (optional) with a long match. Alternatively, add the orange liqueur to the pan, and place back onto the heat to simmer; 2 minutes.
Turn off heat and stir in the orange segments. Cover and keep warm until ready to serve.
When ready to serve, fold crepes into quarters and dip into the orange sauce. Arrange on a plate and spoon a small amount of the warm sauce and orange segments over the crepes.