Wash and slice the strawberries.
Peel an orange and chop the peel into the smallest possible pieces.
Put the peel in a saucepan of boiling water and simmer the peel for 15 minutes.
Drain the peel.
Cut the oranges into, segments, cutting between the membranes.
Combine the sliced strawberries, orange segment, and peel.
Sprinkle with 2 table spoons kirsch and 1 tablespoon Grand Marinier.
Spread each crepe with red currant jelly.
Fill the crepes with 2 to 3 tablespoons combined fruits and roll into shape.
Place the crepes in a buttered oven-proof dish and dot with butter.
Bake in a preheated 400° oven for 15 minutes.
Serve with a fruit sauce, lemon sauce or whipped cream.