Dessert
Orange Crêpes with Grand Marnier Cream
Make and chill the filling first. Warm the crêpes, fill them just before serving and spoon the orange sauce over the top.
- Yield
- 6 filled crepes
- Cuisine
- French-inspired
Bring it to the table
Prepare the crêpes ahead
Use six cooked crêpes. Our Brown Butter Orange Crêpes recipe makes a suitable base; keep the filling refrigerated until assembly.
At the table
Serve one filled crêpe per person, with a little warm sauce.
Base recipe: Brown Butter Orange Crêpes
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 6 cooked crêpes — about 8 inches across; see the linked base recipe
- 250 ml whole milk
- 50 g egg yolks
- 45 g granulated sugar
- 20 g cornstarch
- 15 g unsalted butter — cut into small pieces
- 1/2 tsp vanilla extract
- 40 g candied orange peel — finely chopped
- 15 ml Grand Marnier liqueur — ordinary bottled liqueur, not concentrated extract
- 100 ml fresh orange juice
- 25 g granulated sugar
- 1 tsp lemon juice
- 50 g unsalted butter — cold, diced
- 15 ml Grand Marnier liqueur — ordinary bottled liqueur
A few useful notes.
Use ordinary Grand Marnier liqueur in the measured amounts. Concentrated orange extracts are different products.
This dessert contains alcohol, including liqueur stirred in after cooking.
Six crêpes at about 60 g filling each use about 360 g filling; keep any extra refrigerated.
The cooking plan
How to make Orange Crêpes with Grand Marnier Cream.
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For the filling, heat the milk until steaming. In a bowl, whisk the yolks, filling sugar and cornstarch until smooth. Slowly whisk in the hot milk, then return everything to the saucepan.
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Cook over medium heat, whisking into the corners of the pan, until thick and bubbling in the center. Continue whisking for 1 minute after bubbling begins. Remove from heat, press through a fine sieve and stir in the filling butter and vanilla.
-
Spread into a shallow heatproof container, cover the surface and cool promptly. Refrigerate within 2 hours at 40°F or below until completely cold. Stir smooth, then mix in the candied peel and the filling portion of liqueur. Keep refrigerated and use within 2 days.
-
For the sauce, simmer the orange juice, sauce sugar and lemon juice until the liquid measures about 50 ml for the base batch. Remove from heat and whisk in the cold sauce butter a few pieces at a time. Stir in the sauce portion of liqueur. Keep away from open flames; there is no flambé step.
-
Warm the cooked crêpes gently in a covered skillet or low oven. Spread about 60 g of the chilled filling down the center of each crêpe and fold or roll it. Keep any extra filling refrigerated.
-
Plate promptly and spoon over the warm orange-butter sauce. Assemble only what you will serve; keep the remaining cream chilled.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Orange Crêpes with Grand Marnier Cream
Ingredients
- 6 cooked crêpes about 8 inches across; see the linked base recipe
- 250 ml whole milk
- 50 g egg yolks
45 g granulated sugar- 20 g cornstarch
- 15 g unsalted butter cut into small pieces
- ½ tsp vanilla extract
- 40 g candied orange peel finely chopped
- 15 ml Grand Marnier liqueur ordinary bottled liqueur, not concentrated extract
- 100 ml fresh orange juice
- 25 g granulated sugar
- 1 tsp lemon juice
- 50 g unsalted butter cold, diced
- 15 ml Grand Marnier liqueur ordinary bottled liqueur
Instructions
- For the filling, heat the milk until steaming. In a bowl, whisk the yolks, filling sugar and cornstarch until smooth. Slowly whisk in the hot milk, then return everything to the saucepan.
- Cook over medium heat, whisking into the corners of the pan, until thick and bubbling in the center. Continue whisking for 1 minute after bubbling begins. Remove from heat, press through a fine sieve and stir in the filling butter and vanilla.
- Spread into a shallow heatproof container, cover the surface and cool promptly. Refrigerate within 2 hours at 40°F or below until completely cold. Stir smooth, then mix in the candied peel and the filling portion of liqueur. Keep refrigerated and use within 2 days.
- For the sauce, simmer the orange juice, sauce sugar and lemon juice until the liquid measures about 50 ml for the base batch. Remove from heat and whisk in the cold sauce butter a few pieces at a time. Stir in the sauce portion of liqueur. Keep away from open flames; there is no flambé step.
- Warm the cooked crêpes gently in a covered skillet or low oven. Spread about 60 g of the chilled filling down the center of each crêpe and fold or roll it. Keep any extra filling refrigerated.
- Plate promptly and spoon over the warm orange-butter sauce. Assemble only what you will serve; keep the remaining cream chilled.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Where do I find the crêpe base?
Use the Brown Butter Orange Crêpes link above the recipe card, or six cooked 8-inch crêpes.
Should I light the sauce?
No. Stir the liqueur into the sauce away from flame.
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