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To make the crêpe batter, melt the butter, then cool for 5 minutes. Combine in a blender with the flour, sugar, salt, milk, water, eggs, vanilla paste and orange zest. Blitz to a smooth batter, then refrigerate for 1 hour before using.
When ready to cook, lightly grease a large non-stick frying pan or crêpe pan with butter. Heat over medium-low heat, then pour in some of the batter, turning the pan to coat the base with the batter. Once the crêpe underside has cooked (not browned), flip and cook until just set on both sides. Remove to a large plate, layering with a sheet of baking paper in between each crêpe. Repeat until all the crêpes are cooked.
To make the Grand Marnier syrup, heat the sugar in a medium frying pan over low heat to form a dry caramel. Once the caramel is a dark golden-brown, gently add the orange juice to the pan, stirring to combine. Add the Grand Marnier, then ignite the pan, which will flame and go out once the alcohol has been cooked off. Stir through the vanilla paste and gradually whisk the butter into the caramel. Stir through the orange segments.
Add the crêpes to the syrup pan, folding each layer to allow each crêpe to soak up the sauce. Divide the crêpes between plates and serve with a dollop of whipped Chantilly cream.