Crepes With Lemon Curd & Blueberry Compote

1. 1

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

2. 2

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

3. 3

   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.

4. 4

   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.

5. 5

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

6. 6

   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.

7. 7

   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.

No additional tips available.