Butter and Rum Crêpes with Lemon Curd

Instructions

1. Put the sugar and zests into a bowl and rub together with your fingertips until the sugar is moist and very fragrant. Put the sugar and zest into a food processor or blender.
2. Add the salt, eggs, milk, rum or vanilla, and Grand Marnier, if you’re using it, and blend. Pour in the butter and process until the mixture is well blended.
3. Add the flour and pulse the machine to incorporate it. Make certain the flour is blended, but don’t overmix. Pour the batter into a pitcher or a large measuring cup with a spout, cover, and refrigerate for at least 2 hours.
4. When you’re ready to make the crepes, sprinkle a dinner plate with sugar. Then rub an oiled paper towel over the surface of a 7-1/2-inch-diameter crepe pan or a similar-sized skillet. Place over medium heat.
5. When the pan is hot, lift it from the heat and pour in 2 to 3 tablespoons of batter and immediately swirl the pan to spread the batter in a thin, even layer. Return the pan to the heat and cook until the top of the crepe is set. Check the underside to see if it’s brown, then flip using fingers or a spatula. Cook until the underside is browned.
6. Transfer the crepe to the sugared plate, sprinkle it lightly with sugar, and continue with the rest of the batter.
7. To make the sauce, melt the honey in a microwave oven or in a saucepan over low heat. Cool the honey for 5 minutes, then add the orange and lemon juices. Blend or whisk in the butter, adding it a tablespoon at a time. Use immediately or refrigerate and reheat when needed.
8. If you want to fill the crepes, spoon some lemon curd (see instructions below for making lemon curd) onto the upper-right-hand quarter of each crepe and fold in half and then in thirds to make triangles.
9. Arrange the crepes on plates, drizzle the sauce over them, and serve immediately.
10. If you want the filling, make lemon curd. Whisk sugar and eggs in a heavy saucepan; whisk in remaining ingredients.
11. Over medium-low heat, stir constantly until curd thickens and just starts to bubble. But do not let it boil. Scoop the curd into a heatproof container. Press plastic wrap against surface. Cover, let cool, and then refrigerate.