Combine the butter, sugar, citrus juices, and zest to a small saucepan
and cook for about 10 minutes until it caramelizes. It should be a golden color. Remove from heat, add the Grand Marnier
, return to the heat and continue to whisk
and reduce until syrupy-about 10 minutes. When done, set to the side.
To assemble, place crepe "cup" in the center of plate and place a scoop of vanilla
ice cream in the cup. Drizzle
with the orange butter sauce