Lemon Curd Crepes with Grand Marnier Orange Sauce

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.

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 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.

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.

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

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.

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

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.

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.