Crepes are a great weekend recipe and these crepes are no exception. These are a little bit labor intensive, but nothing crazy. Basically, you make some crepes and simmer them in an orange, sugar and Grand Marnier reduction. It’s a great way to start the weekend!


  • 1 cup freshly squeezed orange juice
  • Finely grated zest of 1 orange
  • 10 tablespoons unsalted butter
  • ⅓ cup superfine sugar
  • 8 to 12 crepes
  • ⅓ cup Grand Marnier, Cointreau or triple sec liqueur


In a small saucepan, combine orange juice, zest, butter and sugar. Place over high heat and bring to boil; reduce heat to medium-low. Simmer until syrupy, 10 to 15 minutes. Remove from heat, and set aside.
Fold crepes into quarters, and arrange in circular pattern, slightly overlapping, in a nonreactive skillet or other shallow flameproof pan. Pour warm syrup on top (reserve syrup pan), and place over low heat until crepes are warm, about 5 minutes.
Warm liqueur in pan that held orange syrup. When crepes are hot, pour liqueur on top; carefully touch a flame to surface to light it. Serve immediately, spooning crepes and sauce onto each plate.

Adapted from New York Times Cooking (