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Sweet Citrus Crêpes with Grand Marnier Sauce

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Emily Luchetti
Emily Luchetti
If you're a lemon lover, this is the dessert for you! With a simple crepe as your base, Executive Pastry Chef Emily Luchetti will show you how you can make an exquisite dessert in just a few minutes. In this Grokker Premium video, part of the Crepes series by Chef Emily, she'll demonstrate her technique for adding lemon curd, citrus wedges, and how to prepare a delicious finishing sauce in under 5 minutes.

Cooking Recipe

Servings: 4
Cook Time: 5 minutes
Prep Time: 5 minutes
Ready In: 10 minutes

8, six inch crepes
1 cup lemon curd, homemade or store bought
Spread some lemon on each of the crepes. Fold into quarters with the lemon curd on the inside. Place two crepes on each plate.
½ cup orange juice
1 tbsp Grand Marnier (optional)
1-2 tablespoons sugar
Juice from ½ lemon
4 tbsp (1/2 stick) unsalted butter, softened
4 scoops vanilla ice cream
3 oranges cut made into segments
1 Pink grapefruit made into segments

1. Heat the orange juice, Grand Marnier if you are using it, 1 tablespoon of the sugar, lemon juice in a large sauté pan over medium high heat.

2. When hot, add the butter and continue to cook until the butter has melted and begun to thicken slightly, about 3 minutes.

3. Taste for sweetness and stir in more sugar if necessary. (This will depend on how sweet the orange juice is). Add some lemon curd on the crepe and fold it twice and place it on a plate.

4. Stir in the orange and grapefruit segments. Remove the pan from the heat. Place a scoop of ice cream on the crepes. Serve immediately.


Sweet Citrus Crêpes
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