Crepes With Lemon Curd & Blueberry Compote

Combine first 5 ingredients in heavy medium saucepan. Stir over medium heat until butter melts and sugar dissolves.

Remove from heat. Gradually whisk in eggs. Whisk constantly over medium-low heat until curd thickens, about 2 minutes (do not boil).

Strain curd through sieve into bowl. Allow to cool for at least an hour. Can make ahead and store for about a week in a jar in the fridge.

Combine water, sugar and lemon zest in a medium-sized heavy saucepan over medium heat, stirring to dissolve sugar. Stir in half of the blueberries and bring to a boil, then reduce to a simmer, stirring occasionally, until blueberries begin to burst, 3 to 5 minutes. Add splash of Grand Marnier. Remove from heat and stir in lemon juice and remaining blueberries. Remove lemon zest and discard. Serve warm or at room temperature.

Whisk flour, salt, eggs, milk and melted butter together in a large bowl to make crepe batter. (or combine in blender).

Heat a skillet with low sides over medium heat until a drop of water skitters across the pan. Grease the pan with a little butter and ladle about 1/4 cup of batter into the pan, pouring into the center of the pan and swirling pan to spread batter evenly. Cook for 1-2 minutes, until edges just begin to show a pale golden color, then flip and cook for another 1-2 minutes. Transfer crepe to a plate and keep warm in a 200 degree oven. Repeat until you've used all the batter.

To assemble, spread a spoonful or two of lemon curd onto warm crepe, roll, and spoon blueberry compote on top. Garnish with powdered sugar and serve.