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Lemon Curd Crepes with Grand Marnier Orange Sauce

Updated on October 2, 2015
Kailua-KonaGirl profile image

June is from Kailua-Kona, Hawaii, but is currently residing in N.Y. She loves to cook and heal naturally with the plants from her garden.

Crepes are Considered a Romantic Treat for Breakfast & Dessert

Crepes are an excellent choice to serve for special occasions. They are light and delicious and can be served just about any way your heart desires. They can be served plain; warm with a little butter and honey; or with a gentle dusting of powdered sugar.

Sprinkle their tops with cinnamon-sugar, or serve them dusted with dark cocoa powder mixed with powdered sugar.

Drizzle them with beautiful fresh berry syrups or swizzle with decadent dark chocolate.

Serve crepes as a light dinner with savory fillings, such as a thick creamy Wild Mushrooms with Chervil, a spicy Shrimp Curry, or Beef a la Stroganoff. They are also lovely filled with goat cheese and roasted red peppers.

Any savory, creamy, or cheesy filling works very well rolled up or folded into a crepe. Get creative and create your own personalized crepe favorites.

Crepes are usually thought of in America as an elegant serving for special occasion breakfasts and desserts; but they are equally as good for a light lunch or an evening meal.

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Preparing Crepes Isn't As Difficult As You Might Think

They are actually much easier and quicker to make than an omelet or pancakes. The trick to making crepes is using the right pan.

A crepe pan is best, but any non-stick, shallow pan with a heavy bottom, or a well seasoned cast iron skillet can work fine with a little practice.

Most people these days have at least one 9-inch, or 10-inch, non-stick skillet that is their favorite for cooking non-stick eggs or omelets; that would be the best one to use for crepes, if you don't have a crepe pan.

I always figure on throwing out the first one I make, as it will usually stick, while you get the temperature setting correct and you get the wrist flipping action mastered. Just remember to add another pat of butter for each crepe.

For filled crepes, plan on about 3 to 4 tablespoons filling per crepe. If serving warm, heat the filling and keep warm before making the crepes.

Don't try to overstuff the crepes as they are likely to tear. Keep finished crepes warm in a low heat oven.

Lemon Curd Crepes with Grand Marnier - Orange Marmalade Sauce

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Dickenson's

Lemon curd is a pastry filling delicacy which originated in France. The British like to lay claims to being the originators, but the fact is, lemon curd was first created in France and was brought to England some time in the 14th or 15th century.

For the sake of ease and saving time, Lemon Curd can be purchased in the gourmet section of most grocery stores.

If you can't find it in your area, you can purchase it online from Amazon.

Better yet....

Make your own.

Dickinson's Lemon Curd is the only store bought brand I have ever tried, and it is good, although I think homemade is better. It is really very easy to make; the flavor is decadent; and it will make you think of liquid sunshine in the spring.

Homemade Lemon Curd Filling Recipe

For the best flavor and color, use only organic free range eggs and Meyer's lemons.

Organic chickens tend to feed better and will usually have yolks that are more intense in color which is an important factor when making lemon curd. The color will usually range from an intense deep yellow to a brilliant jeweled orange color.

Meyer's lemons have the best flavor, but if not available in your area, regular lemns will be fine.

This recipe makes about 2 cups, or enough for 4 crepes, just perfect for a romantic breakfast in bed for two.

Ingredients:

1/4 cup unsalted butter (no substitution here)

2 large Meyer's lemons

2 egg yolks

2 eggs

1/3 cup confection sugar

1. Wash the skin of the lemons well before using. Grate the yellow skin, but do not include the white pith; it is bitter. Squeeze the juice from the grated lemons. Remove any seeds and set aside.

2. Separate the yolk from the two eggs; save the egg whites for another use. Add the next 2 eggs and whisk all together with the lemon zest, and sugar until smooth. Set aside.

3. Melt butter in the pan over a low-medium heat. It is better to be cautious with the heat rather than take the chance of curdled egg chunks in your cream because the heat was too high. You may just have to stir the creme a bit longer. Don't worry, your eggs will not curdle as long as you keep whisking them continuously over the heat.

4. As soon as the butter has melted add the yolk mixture, and whisk in the lemon juice. Just keep stirring until it has thickened and the color and texture resemble hollandaise sauce. Remove from heat and set aside until crepes are ready.

How to Make Lemon Curd

Make a Stack of Crepes

Stack of Crepes
Stack of Crepes | Source

Basic Sweet Dessert Crepe Recipe

This Recipe Works Well for Savory Crepes too!

Leftover crepes may be stacked on layers of waxed paper between each crepe and frozen in a zip-locked plastic bag. To reuse, thaw to room temperature and warm with a scant brushing of butter in a non-stick skillet.

This recipe yields 8 crepes

Rate this Crepe Recipe

5 stars from 2 ratings of Sweey Crepe Recipe

Ingredients

  • 3 large eggs
  • 1-1/2 cup 2% milk
  • 1 tsp vanilla, (omit for savory dinner crepes)
  • 1/2 tsp salt
  • 2 Tablespoon sugar, (omit for savory dinner crepes)
  • 1/4 cup melted butter
  • 1 cup all-purpose unbleached flour
  • Extra butter for cooking crepes
  • 1 Tablespoon canola or sunflower seed oil

Instructions

  1. Using a wire whisk, whisk the eggs, milk, vanilla and melted butter together in a bowl. Slowly mix in the flour, sugar and salt. Whisk until well-blended, you want to avoid lumps. Blend in a blender for a smooth batter.
  2. Covering, and allowing the batter to rest for an hour in the refrigerator, is usually recommended, but I have made crepes with only a 1/2 hour rest and they have been fine. I have also refrigerated the batter overnight and it was also fine. I don't think it matters on way or the other.
  3. Just before cooking, stir the batter and add a little more milk if batter is too thick. The batter should have the consistency of thin cream.
  4. Heat your non-stick pan to medium heat and melt about a teaspoon of butter and a teaspoon of oil in the crepe pan. The oil prevents the batter from sticking and the butter from burning, while the butter gives the crepe it's flavor. Brush the butter and oil around the pan with a pastry brush, or swirl the pan around so the entire surface is coated.

5. Pour a scant 1/4 cup of batter into the center of the heated pan. I use a small ladle for this purpose for an exact measurement every time and less of a mess to clean up.

The batter should be thin enough to spread quickly. You can help it spread evenly over the entire pan bottom by immediately tilting the pan gently and swirling it.

If the batter still appears to be too thick, thin the batter for the next crepe with a little more milk. Remember, this first crepe is the "test" crepe that usually gets thrown out.

6. Right away, as the edges of the crepe begin to dry and loosen away from the pan, and the bottom is lightly browned, using a wide spatula, or your fingers, gently loosen the crepe from the pan and flip the crepe over, being careful not to tear it.

Cook for about 30 seconds and remove by sliding out of the pan onto to a plate or piece of parchment paper.

The crepes can be stacked and kept in a warm oven until ready to use.



How to Make Sweet Crepes with 4 Fillings You'll Love

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Finish the Crepe with Lemon Curd Filling

7. Spoon the Lemon Curd filling into the center of the crepe; roll and fold the filled crepe like you would a burrito, or just gently fold over in half, then fold in half again into a quarter fold.

8. If berries are available they may be used to top the crepes.

Garnish with a dollop of sweetened yogurt or sweetened whipped cream.

Variations for Breakfast: Drizzled with honey; spread with chocolate-hazelnut butter; filled with fruit preserves, or marmalade; filled with fresh fruit and topped with sweetened yogurt or whipped cream.

Variations for Dessert: You can add flavorings to the crepe batter with any natural flavorings such as almond, orange, or rum; any liquors such as brandy, amaretto, or grand marnier, instead of, or in addition to the vanilla.

Note: Frozen berries can always be substituted for fresh when berries are out of season

How to Make Lemon-Filled Crepes : Crepes? Oui!

Lemon Curd Crepe with Sour Cream

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Scanpan Classic Ceramic Titanium 10-Inch Crepe Pan

If you have always wanted a real, honest to goodness crepe pan, but have just never gotten around to getting one. Perhaps it's because you have been undecided as to which one was the best one to buy.

Now is the time.

You can quit putting it off and get the Scanpan 10-inch Crepe Pan. It is pricier than some, but as the old saying goes, "You get what you pay for!" Instead of spending $25 every year for a new, cheap model non-stick pan, this one will last for years. The investment you make today will pay for itself in the long run.

This crepe pan is cast from a heavy-duty, pressure cast aluminum base and coated with a ceramic-titanium nonstick patented surface

The manufacturers state that it is dishwasher safe, but I believe in washing my crepe pans by hand. Usually, unless really dirty, I just wipe it out with a paper towel.

I would never put my crepe pan in the dishwasher. I do not like the harsh dishwasher detergents on my crepe pan and the pan will also last longer if not subjected the beating a dishwasher can give.

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Grand Marnier - Orange Marmalade Sauce

This is quite simple, yet very delicious and pares well with any berry or citrus fruit topping or it can be used on your crepes alone and still holds it's own.

1 cup Orange Marmalade

1/2 cup orange juice

1 T. Grand Marnier

1 T. brandy

1. Heat the Orange Marmalade and orange juice in a small saucepan over medium heat until it begins to bubble.

2. Turn the heat down to low and stir with a wooden spoon breaking up the lumps in the preserves, and incorporating the orange juice.

3. Once the Orange Marmalade has completely melted and liquefied, stir in the liquors and allow the sauce to cook down to the consistency of syrup, stirring occasionally.

That's it! Drizzle a little of the syrup over your Lemon Curd Crepes and Voile! Bon Appétite!

Variation: Sauté sliced bananas in butter; add 3 Tablespoons, or more, of Grand Marnier- Orange Marmalade Sauce; top crepes; sprinkle with sifted powdered sugar.

Are You Ready to Try Lemon Curd Crepes?

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    • Kailua-KonaGirl profile image
      Author

      June Parker 3 weeks ago from New York

      Dale, I know you will both love them.

    • GetitScene profile image

      Dale Anderson 3 weeks ago from The High Seas

      As soon as my wife gets off work, I'm going to show her this recipe and ask her if she wants me to make them for her. The answer will be Yes. I know this because, after nearly seventeen years of marriage, I know her pretty well.

    • Kailua-KonaGirl profile image
      Author

      June Parker 19 months ago from New York

      Hey Lavender Lady - And thank you for stopping by. I hope you enjoy the crepes!

    • gatheringgarden profile image

      gatheringgarden 19 months ago

      sounds delish! My kids and I love coming up with new crepe idea, we will be trying, as we are obsessed with lemon! thank you for the post!

    • Kailua-KonaGirl profile image
      Author

      June Parker 21 months ago from New York

      Mary, my friend! Thanks so much for stopping by and leaving a comment. It is always so good to see your smiling face! I am sure if you have the time to fix these crepes you will be so glad you did.

    • aesta1 profile image

      Mary Norton 21 months ago from Ontario, Canada

      My mouth watered as I read this. I love crepes and this one has all my favourite flavours.

    • Kailua-KonaGirl profile image
      Author

      June Parker 24 months ago from New York

      Alicia, If you do try them I know you will love them. A bit of warning.... they are rich but oh so good. Thanks so much for stopping by and commenting.

    • Kailua-KonaGirl profile image
      Author

      June Parker 24 months ago from New York

      @Ghaelach @chefmex Thank you both so much for the lovely comments. I am sorry I did not respond sooner, but I did not receive a notification from HubPages that I had received any comments.

    • AliciaC profile image

      Linda Crampton 24 months ago from British Columbia, Canada

      Your recipes sound great! I love crepes, lemon curd and orange marmalade individually. The thought of combining them with Grand Marnier is wonderful!

    • Kailua-KonaGirl profile image
      Author

      June Parker 2 years ago from New York

      Thank you for stopping by and commenting.

    • Akriti Mattu profile image

      Akriti Mattu 2 years ago from Shimla, India

      Excellent hub.

      Thanks for the recipe

    • Kailua-KonaGirl profile image
      Author

      June Parker 2 years ago from New York

      OMG! They really are. I love crepes! Thank you so much for the visit and the nice comment.

    • Mike Welsh profile image

      Mike 2 years ago from Wales, United Kingdom

      I have to try this, these look delicious

    • profile image

      Toshihiko 2 years ago

      These were excellent! I put a tiny bit of dark chatoloce bar with sea salt in it and spread it then folded in quarters. I sprinkled with powder sugar to camouflage any flaws then a dollop of fresh whipped cream. Even I indulged. These are so easy not to mention healthful as far as desserts could go. Next time we'll try a savory version. My first crepe experience was a success thanks to F&FITBC. Can't wait to make them again!

    • Kailua-KonaGirl profile image
      Author

      June Parker 2 years ago from New York

      Thanks so much Romanian. Much appreciated!

    • Romanian profile image

      Nicu 2 years ago from Oradea, Romania

      I give you 5 stars for this recipe, you just open my appetite. I love crapes!

    • Kailua-KonaGirl profile image
      Author

      June Parker 2 years ago from New York

      Crepes are so yummilicious, no matter if they are sweet like these featured here or savory. Thanks for stopping by.

    • profile image

      Anika Diaries 2 years ago

      Yummilicious! My mouth is watering already. Very engaging pictures I must say.

    • Kailua-KonaGirl profile image
      Author

      June Parker 2 years ago from New York

      Thank you so much. I love eating crepes. They are so light and airy, yet stuffed with something delicious and they became a decadent dessert

    • profile image

      Ghaelach 2 years ago

      Morning June.

      An excellent hub. I'm more a person for cooking or frying. But you've explained everything and with the video's I think I'll give it a go.

      I could have stuck my hand in the video and pulled out the crepe with the ice cream and vanilla looks so yummy.

      Take care and have a nice day. I'm off to the kitchen, guess what for?

      Ghaelach

    • chefmex profile image

      Ernest Contreras 2 years ago from Willowbrook IL.

      By far one of the best hubs I have had the pleasure of visiting,I am surely going to try this recipe,this lemon curd can have many uses,as a chef I do not do a lot of pastry fillings but this one I will prepare,I am a big lover of anything with lemon flavor. Thank You for the informative Hub.