Grand Marnier Crepe Cake

// September 18th, 2009 // amatuer chef

I found this recipe on epicurious and have made this cake two times it is delicious and very easy to make! The crepe are light and the creme has nice subtle orange flavor.  No crepe pan necessary,  just a simple frying pan and some patience.

Ingredients:

6 eggs

1 cup whole milk

3 cups of heavy cream

1 teaspoon vanilla extract

1 cup of flour

1/8 teaspoon salt

1 cup confectioners sugar

2 tablespoons grated orange zest

2 tablespoons unsalted melted butter

1 tablespoon Grand Marnier

Preparation:

In a blender combine eggs, milk, 1/2 cup of cream, 1 cup of flour, 1/4 cup of confectioners sugar, salt and 1 teaspoon of orange zest. Blend until smooth, you don’t want any lumps in your crepes.

Heat skillet to medium-high heat and brush the pan with melted butter.  Pour into pan enough batter to cover the surface of the pan (a little less that 1/4 cup). Cook until golden brown on each side. Remove from skillet and place on a plate while you cook the rest.  Let them cool while you are making the creme.

In a large bowl beat 2 1/2 cups of creme, 3/4 cup of confectioners creme, 1/2 teaspoon of vanilla, 1 teaspoon of Grand Marnier, and 1 teaspoon of orange zest.  Beat with an electric mixer until the creme forms soft peaks.

Now comes the fun part.  On a large plate place one crepe and cover completely with cream. Place down another crepe and once again cover with cream. So you probably see where this is going keep stacking the crepes and covering with creme ending with a crepe on top.  Cover with plastic wrap and let cool in the fridge for at least 4 hours.

Enjoy:

Remove plastic wrap and cut cake into triangle pieces.  If you have creme left over put a dollop on top of each slice.  To get a little fancy with this you can add raspberries to the top or strawberries would also be delicious. This is really a base recipe that can be jazzed up.