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.
Ingredients
- 2 cups milk
- 4 medium eggs
- 1 ⅓ cup flour
- 5 teaspoons sugar
- ¼ cup Grand Marnier
- 1 ½ teaspoon salt
- 1 teaspoon vanilla
- 1 ½ tablespoons melted butter
- Slice of lemon and powdered sugar OR
- Fresh fruit and chocolate sauce
Instructions
- Put all ingredients except melted butter into a blender or food processor.
- Blend on medium speed for about 2 minutes. Drizzle in melted butter as you continue to blend for another minute or two. Refrigerate overnight.
- Blend for about 1 minute to remix the batter and strain through a sieve to remove any lumps.
- Coat a cast iron griddle lightly with melted butter or canola oil and heat over medium high heat until water drops sizzle when added to the skillet.
- Remove the griddle from heat and pour ¼ cup batter into the center. Quickly rotate the pan to spread the batter thinly around. (I actually shook mine hard until the batter was evenly distributed).
- Return to heat and cook until golden brown on the bottom.
- Use a spatula to loosen the edges. Then turn crepe over and cook other side until lightly browned. Stack crepes on a plate and let cool 10 minutes before filling.
- fold crepes in fourths and place on serving plate. Sprinkle top with powdered sugar and serve with a lemon wedge.
- Top with fresh raspberries and chocolate sauce.
You might also like
Two of my favorite things are mentioned in this post: the Bouchon cookbook and lemon sugar crepes. Well, actually three things… Grand Marnier. Crepes are a regular item around here for breakfast – usually the lemon sugar kind. This week, it will be the Grand Marier variety… although, probably for dessert rather than breakfast. Thank you for sharing!
Thanks for stopping by Rebecca. I hope you enjoy the Grand Marnier addition. It does add some lovely flavor.