In a food processor or blender, combine all the ingredients until smooth.
Heat a crêpe pan or a non-stick skillet over medium heat. Brush with butter. Pour 45 ml (3 tablespoons) of batter for each crêpe. Cook for about 1 minute per side or until golden brown. Set aside on a plate and cover.
In a large skillet, melt the butter and add the candied kumquats. Bring to a boil. Add one pancake at a time in the syrup and fold into triangles. Set aside on a warm serving dish and cover. Continue with the remaining crêpes.
In the same skillet, add the Grand Marnier to the remaining syrup and flambé. Pour over the crêpes.