For the crepe batter: Combine all of the batter ingredients, then let sit in the refrigerator for 15 minutes.
Melt butter in heated frying pan, pour in a thin layer of batter, and bake over low heat.
To make the custard cream: Mix together all of the ingredients except for the milk, add the milk a little at a time, and blend until even.
Microwave for 1 minute, then whisk thoroughly. Repeat this step 2 or 3 times. When the texture becomes smooth, chill in the refrigerator.
To make the sauce: Combine the ingredients and mix. Add a generous amount of sliced grapefruit.
Remove the membranes from the grapefruit sections.
Spread the custard on the crepe, fold it up, pour on plenty of sauce, add your favorite toppings, then serve! This is how I served it up to my darling.
For a secret on how to remove the membrane from the grapefruit sections, see Recipe ID: 1141962
Story Behind this Recipe
I crave flambéd orange suzettes...but I wanted a simple way to enjoy my favorite grapefruit at home. My husband and I duked it out over who had the best decorations on their crepe. Have fun creating your own toppings.
Instead of cut grapefruit, I recommend serving them without the membranes. The combination of the citrusy grapefruit with custard cream is amazing! The key is to douse the piping hot crepes in a generous serving of sauce.