Instructions: Grate 1 tsp orange rind.

Peel and segment oranges. You should have about 1 1/2 cups segments.

Whip cream until stiff. Fold in sugar, vanilla, Grand Marnier, orange with juice and grated rind.

Spoon about 1-2 tblsp of orange cream onto one end of crepe and roll up. Place on a flat baking tray.

Dust liberally with icing sugar and place under a hot grill 1 minute to glaze. Very high heat is required.

Transfer to serving dish and serve immediately.

Crepes and cream can be prepared in advance.

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