Triple-Orange Crepes

triple orange crepes
  • 8Servings


  • 3 large oranges
  • 1 stick butter
  • 1/4 cup sugar
  • 2 tablespoons orange liqueur, such as Grand Marnier
  • 16 store-bought crepes (plain flat or rolled and chocolate-filled)
  • confectioners' sugar


Grate 1 tsp. zest from 1 orange, then juice it. Cut the peel and white pith from the remaining oranges; cut between the membranes to release the segments. In a large skillet, melt the butter over medium. Add the sugar and juice; simmer until thickened, 3 to 5 minutes. Add the liqueur and orange zest; simmer 1 minute. Add the orange segments; stir until warm, about 1 minute. Arrange the crepes on plates; top with the oranges and sauce. Dust with sugar.