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1
Mix the crepe batter. In a large bowl, combine the flour, sugar, and salt and make a well in the center. Add the eggs one by one to the well, whisking them into the dry ingredients. Whisk in the milk, followed by the melted butter and orange flower water. The batter should be smooth, without any lumps. Cover and let rest at room temperature for 2 hours or, preferably, overnight in the refrigerator (remove from the refrigerator 1 hour before cooking).
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2
Make the caramel. Melt the sugar in a medium saucepan over medium heat -- do not add water, and do not stir until it has nearly completely melted. Then cook, swirling the pan occasionally, until the sugar is uniformly dark amber in color. Remove from the heat, carefully pour in the warm cream, and stir with a wooden spoon to combine. Stir in the butter. Return the caramel to low heat and cook, stirring constantly, until smooth, 5 to 10 seconds. Set aside to cool slightly, then stir in the fleur de sel. The caramel can be stored in a glass jar in the refrigerator for up to a week; reheat gently before serving.
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3
Cook the crepes. Heat a lightly buttered crepe pan or small saute pan over medium-high heat. Scoop about 2 tablespoons of batter into the pan, rotating the pan so it spreads evenly, and cook until just set and lightly browned, about 45 seconds. Flip and cook on the other side until lightly golden, about 5 seconds. Transfer the crepe to a plate and cook the remaining batter, stacking the crepes as you make them. You should get about 40 crepes.
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4
Roll the crepes and serve them, about 5 per person, on individual plates, drizzled with the salted butter caramel.
