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Louisiana Citrus Crepes

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 8 servings
Although Tory McPhail uses Louisiana citrus, you can prepare these crepes with your favorite varieties of oranges and grapefruits. You can prepare the filling up to two days ahead. Cook the crepes up to two weeks ahead, and freeze them. Thaw frozen crepes in the refrigerator for 24 hours, and let them come to room temperature before serving.


  • Filling:
  • 2 cups fat-free milk
  • 1 (5-inch) vanilla bean, split lengthwise
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • Dash of salt
  • 3 large egg yolks
  • 1/2 cup reduced-fat sour cream
  • Crepes:
  • 1/2 cup fat-free milk
  • 5 tablespoons water
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 3 ounces all-purpose flour (about 2/3 cup)
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • Cooking spray
  • Remaining ingredients:
  • 1 cup navel orange sections (about 2 medium)
  • 1 cup red grapefruit sections (about 2 medium)
  • 1/4 cup granulated sugar
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon powdered sugar
  • 8 mint sprigs (optional)

Nutrition Information

  • calories 266
  • caloriesfromfat 21 %
  • fat 6.3 g
  • satfat 3.4 g
  • monofat 1.8 g
  • polyfat 0.5 g
  • protein 6.9 g
  • carbohydrate 46.5 g
  • fiber 2 g
  • cholesterol 113 mg
  • iron 1 mg
  • sodium 181 mg
  • calcium 145 mg

How to Make It

  1. To prepare filling, pour 2 cups milk into a medium, heavy saucepan. Scrape seeds from vanilla bean; add seeds and bean to pan. Cook milk over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat.

  2. Combine 1/2 cup granulated sugar, cornstarch, dash of salt, and egg yolks, stirring with a whisk. Gradually add 1 cup hot milk mixture to egg mixture, stirring with a whisk. Return milk mixture to pan; bring to a boil over medium heat, stirring constantly with a whisk. Cook 1 minute; remove from heat. Spoon into a bowl; discard vanilla bean. Stir in sour cream. Place plastic wrap on surface of custard. Chill thoroughly.

  3. To prepare crepes, combine 1/2 cup milk and next 4 ingredients (through egg) in a blender. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour, 1/2 teaspoon granulated sugar, and 1/4 teaspoon salt. Process until smooth. Chill 1 hour.

  4. Heat an 8-inch nonstick crepe pan or skillet over medium heat. Coat pan lightly with cooking spray. Pour about 3 tablespoons batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 2 minutes. Carefully lift the edge of the crepe with a spatula to test for doneness. Turn crepe when it can be shaken loose from the pan and the underside is lightly browned; cook 1 minute or until center is set.

  5. Place crepe on a towel; cool completely. Repeat procedure until all of batter is used. Stack crepes between single layers of wax paper to prevent sticking.

  6. To prepare remaining ingredients, combine citrus sections, 1/4 cup granulated sugar, and chopped mint; toss gently to dissolve sugar.

  7. Place 1 crepe on each of 8 dessert plates; spread about 1/3 cup chilled filling over each crepe. Fold each into a triangle. Top each serving with 1/4 cup fruit mixture. Sprinkle crepes evenly with powdered sugar. Garnish with mint sprigs, if desired.

Commander's Palace Restaurant, New Orleans, Louisiana