Elegant Orange Grand Marnier Crepe Cake
Indulge in the delightful layers of this Elegant Orange Grand Marnier Crepe Cake, a refined dessert that combines delicate crepes with velvety orange-flavored cream. This exquisite recipe, inspired by the renowned March edition of Gourmet, invites you to create a show-stopping centerpiece for any occasion. Using two percent milk instead of whole milk and a lighter cream will help lower the fat and calorie count without compromising on taste. With enticing flavors of fresh orange zest and a hint of Grand Marnier, this crepe cake is certain to impress your guests and elevate your dessert game. Perfect for gatherings, celebrations, or a sweet treat to indulge yourself, this cake offers a light and luxurious finish to any meal.
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Servings
N/A
Calories
11
Ingredients
Ingredients
eggs
6 large (beat lightly)
whole milk
1 cup (add directly)
heavy cream
3 cups (chilled and divided)
pure vanilla extract
1 teaspoon (divided)
all-purpose flour
1 cup (sifted)
salt
1/8 teaspoon (add directly)
confectioners' sugar
1 cup (divided)
orange zest
2 teaspoons (grated and divided)
unsalted butter
2 tablespoons (melted)
Grand Marnier (optional)
1 tablespoon (add in cream)
Cointreau liqueur (optional)
1 tablespoon (add in cream)
Instructions
1
In a blender, combine the eggs, whole milk, 1/2 cup of chilled heavy cream, 1/2 teaspoon of vanilla extract, all-purpose flour, salt, 1/4 cup of confectioners' sugar, and 1 teaspoon of orange zest. Blend until the mixture is smooth and well combined.
2
Heat a 10-inch nonstick skillet over medium-high heat and lightly brush it with melted butter.
3
Pour a scant 1/4 cup of the crepe batter into the skillet, immediately tilting and rotating the skillet to evenly coat the bottom. If the batter begins to set before sealing, reduce the heat slightly.
4
Cook the crepe until the underside is golden and the surface is just set, which should take about 15 to 45 seconds. Use a rubber spatula to gently loosen the edges before flipping the crepe over with your fingertips, cooking it for an additional 15 seconds.
5
Transfer the cooked crepe to a large plate, ensuring it has enough space for stacking. Continue the process, brushing the skillet lightly with butter for each new crepe, and stack them on the plate until all the batter is used.
6
In a large deep bowl, beat together the remaining chilled heavy cream, 1/2 teaspoon of vanilla extract, 3/4 cup of confectioners' sugar, and 1 teaspoon of orange zest using an electric mixer. Mix until stiff peaks form, adding the Grand Marnier liqueur if desired.
7
On a large serving plate, place one crepe in the center and spread it with 1/4 cup of the prepared cream mixture. Repeat this process, layering each crepe with cream until all are stacked, ending with a crepe on top.
8
Cover the crepe cake with plastic wrap and chill in the refrigerator for at least 4 hours, or up to 24 hours for the best flavor and texture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is an Elegant Orange Grand Marnier Crepe Cake?
It is a refined dessert featuring multiple layers of delicate crepes stacked with a velvety orange-flavored cream.
What was the inspiration for this crepe cake recipe?
This recipe was inspired by a version found in the renowned March edition of Gourmet magazine.
How can I make this recipe lower in fat?
You can use two percent milk instead of whole milk and opt for a lighter cream to reduce the fat and calorie count.
What are the primary flavor profiles of this cake?
The cake features fresh orange zest, sweet vanilla, and a sophisticated hint of Grand Marnier liqueur.
What tools are needed to make the crepe batter?
A blender is recommended to combine the eggs, milk, cream, vanilla, flour, salt, sugar, and zest until smooth.
What size skillet is best for cooking the crepes?
A 10-inch nonstick skillet is the ideal size for this recipe.
How much batter should be used for each individual crepe?
Use a scant 1/4 cup of the crepe batter for each layer.
What should I do if the batter sets too quickly in the pan?
If the batter sets before you can evenly coat the bottom of the skillet, reduce the heat slightly.
How long does it take to cook each crepe?
Cook the first side for 15 to 45 seconds until golden, then flip and cook the second side for an additional 15 seconds.
What is the best way to flip a crepe?
Gently loosen the edges with a rubber spatula and then use your fingertips to flip it over.
How do I prepare the orange cream filling?
Beat chilled heavy cream, vanilla, confectioners' sugar, and orange zest with an electric mixer until stiff peaks form.
Is the Grand Marnier mandatory for the cream?
No, the Grand Marnier liqueur is optional, though it adds a distinct flavor to the cream.
Can I use Cointreau instead of Grand Marnier?
Yes, Cointreau is listed as an optional alternative liqueur for the cream mixture.
How do I assemble the layers of the cake?
Place one crepe on a plate, spread with 1/4 cup of cream, and repeat the layering until all crepes are used.
How many teaspoons of orange zest are required?
The recipe calls for 2 teaspoons of orange zest, divided between the batter and the cream.
What type of flour is used in this recipe?
The recipe requires 1 cup of sifted all-purpose flour.
Does the cream need to be chilled before whipping?
Yes, the heavy cream should be chilled to ensure it beats properly into stiff peaks.
How long should the cake chill before serving?
The cake should be refrigerated for at least 4 hours, or up to 24 hours for the best texture.
What is the total amount of heavy cream needed?
A total of 3 cups of heavy cream is used, divided between the batter and the filling.
How many eggs are required?
The recipe uses 6 large eggs that should be lightly beaten.
How much sugar is used in the batter versus the cream?
The batter uses 1/4 cup of confectioners' sugar, while the cream filling uses the remaining 3/4 cup.
What should be the top layer of the cake?
The assembly should end with a plain crepe on the very top of the stack.
Is butter used in the crepe batter?
Butter is used to brush the skillet for cooking, but it is not listed as an ingredient inside the blended batter.
How should I store the cake while it chills?
The cake should be covered with plastic wrap while it is in the refrigerator.
Can I use whole milk for this recipe?
Yes, the recipe calls for 1 cup of whole milk in the crepe batter.
What is the purpose of rotating the skillet?
Rotating and tilting the skillet ensures the batter evenly coats the entire bottom for a thin, uniform crepe.
Is vanilla extract used in both the batter and the filling?
Yes, the 1 teaspoon of pure vanilla extract is divided between the batter and the cream mixture.
What kind of occasions is this cake suitable for?
It is perfect for gatherings, celebrations, or as an elegant centerpiece for any special occasion.
How many ingredients are in this recipe?
There are 11 ingredients total, including the optional liqueurs.
Does this recipe include salt?
Yes, 1/8 teaspoon of salt is added to the crepe batter mixture.