Grand Marnier gives these crepes a light citrus flavor and makes the edges crispy. Grand Marnier crepes are very versatile. Serve them with powdered sugar and lemon for traditional French lemon sugar crepes or top with fresh fruit and chocolate sauce.
About a week ago, one of our readers asked for a lemon sugar crepe recipe. I have lemons in the fridge and I’ve never made crepes so I thought why not?
After a little research, I found that traditional lemon sugar crepes are quite simple. They’re just crepes topped with some powdered sugar and lemon juice. I adapted the crepe recipe in the Bouchon Bakery Cookbook because it has Grand Marnier and I thought that would go well with the lemon.
Good crepes are really thin. I used a 10-inch round cast iron griddle. The cast iron heats evenly and retains the heat well. This means you can take the pan off the heat for a few minutes while you spread the batter and the pan stays hot.
There are lots of tools to spread your batter out evenly but I don’t have any of them. I held the pan in my right hand and poured the batter with my left. Then I swirled and shook the pan to spread the batter around. My crepes weren’t all perfectly round but they were thin and you fold them to serve anyway.
Grand Marnier crepes are great with just powdered sugar and lemon as the reader suggested. I just couldn’t resist putting chocolate and raspberries on mine. If you’re having a brunch, set the crepes out with various toppings and let guests top their own.
Of course you can also fill your crepes with things like Nutella and bananas or no-bake cheesecake fillings or lemon curd.
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