First make your crêpes and keep to one side.
In a medium frying pan, mix together the marmalade with the lemon zest, juice, Grand Marnier and 4 tbsp cold water.
Heat gently over a low heat until the marmalade has melted, then bubble for 1-2 mins until the mixture turns a light toffee colour.
Lower the heat and add the butter to the pan, a few pieces at a time, swirling it into the citrus mixture. Bubble for 1-2 mins until glossy.
Fold the crêpes into quarters and slide them into the pan, spooning over the sauce. Heat through for 1 min before serving with a dusting of icing sugar.
Try adding a scoop of vanilla ice cream to each serving.
For the Classic French Crêpe recipe, click here