To make the crêpes suzette, heat 1/4 cup of the compound butter in a medium-sized pan over medium-high heat. Once it completely melts and begins to foam, add one crêpe to the pan presentation-side up. Using 2 forks, turn the crêpe over to coat with the butter. Fold the crêpe into a triangle and push to the side of the pan. Repeat with the 3 remaining crepes.
NOTE: Before flambéing, make sure to read and follow the instructions in the Flambéing Safety Note (below). Be very careful when working with fire, as the flame will be substantially high.
Once all of the crêpes have been folded, turn the gas off and add the Grand Marnier. Turn the gas to the highest setting and tilt the pan to flambé (see the attached drill-down if using an electric stove).
Once the flame goes out, serve 2 crêpes on each plate. Drizzle with a bit of the remaining butter sauce. Add orange segments, a dollop of whipped cream and garnish with a curled piece of orange zest, if desired.