Grand Marnier Crepe Cake

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Grand Marnier Crepe Cake
It might not look like much, but this is some serious work!
I love crepes. It's simple, delicious, and can go terribly wrong (read: floury and tough). I've been making crepes for years now, so long that I even forgot where/when I first learned it already. Oh well...let's say that I'm very particular about my crepes. I like them very thin, and not tough. And, in case you're wondering, I DO NOT have a crepe pan, and I don't plan on owning one either. To me, if it can be done using a simple non-stick skillet, then why bother spending a fortune on something that is uni-purposed. (Though....I'm guilty of buying many of these uni-purposed gadgets, but I've learned my lessons, and I'm much better at it these days! I promise!)


Anyhow, I first came across the concept of crepe cake when I was in New York, upper west side. My friend and I went to this chic bakery, where everything on the menu is named in French. Ironically, it's just named in French, not that it has any poetry to its name or anything....I guess the foreign language made it sound just so much better. The dessert there was indeed splendid, and we spent the entire afternoon there trying their non-so-cheap but super deliciou creations. I liked their crepe cake (conveniently named "thousand layers" in French) so much that I ordered 2 to be picked up the next day, and toted the cakes all the way back to Southern California, taking good care of it through my transit at Chicago O'Hare airport before finally arriving at LAX, all exhausted. The cake made it in one piece, though only lasted a couple days before disappearing in our satisfied stomachs.

Years later, the concept of a crepe cake is no longer an exotic topic, and it seems to be popping up everywhere. And you know it's definitely a mainstream idea when you see a recipe show up at one of those food magazines. Nonetheless, I was super excited when I saw the recipe and made it for a dinner party. Everybody loved the cake, though I was just okay with it. It was too thick, and had the doughy taste to it. Although the orange and grand marnier balanced themselves perfectly, I just keep comparing the cake to the one I once had in NYC. I guess, the magazine decided to go heavy-handed with the flour, so that the home cooks will have an easier time with the crepe, which I don't blame them given crepe can be tricky.

The next I made the cake (2+ years later), I made sure I modified the recipe to make the batter runnier, i.e. the crepe will be thinner. The result was much better! Though, making 15+ crepes was no fun at all, and the whole time when I was standing in front of the stove flipping crepes, I keep asking myself what I was thinking!

If I ever make this cake again, which will be highly likely, though not in the near future, I probably will twig it further. But I'm already very happy with this edition that I came up with.
Grand Marnier Crepe Cake -- 15 layers of deliciousness!
Grand Marnier Crepe Cake
Adapted from Epicurious.com

yield: 2 8" crepe cake

Ingredient:
  • 6 large eggs
  • 2 cup whole milk
  • 3 cups chilled heavy cream, divided
  • 1 teaspoon pure vanilla extract, divided
  • 1 cup all-purpose flour
  • 1/8 teaspoon salt
  • 3/4 cup confectioners sugar, divided
  • 2 teaspoons grated orange zest , divided
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon Grand Marnier or Cointreau
Blend eggs, milk, 1/2 cup cream, and 1/2 teaspoon vanilla with flour, salt, 1/4 cup confectioners sugar, and 1 teaspoon zest in a blender until just smooth. Transfer the batter to a mixing bowl, and chill for 1 hour minimum.

Brush a 9-inch nonstick skillet lightly with some of melted butter, then heat over medium-high heat until hot. Pour in a scant 1/4 cup batter (estimate, the goal is to just thinly coat the bottom of the skillet), immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.)

Cook until underside is golden and top is just set, 15 to 45 seconds. Loosen edge of crépe with a heatproof rubber spatula, then flip crêpev over with your fingertips and cook 15 seconds more. Transfer to a cooling rack. Continue making crêpes, brushing skillet with butter (if necessary) and stacking on plate.

Beat remaining 2 1/2 cups cream, 1/2 teaspoon vanilla, 1/2 cup confectioners sugar, 1 teaspoon zest, and Grand Marnier in a large deep bowl with an electric mixer until cream holds stiff peaks.

Center a crêpe on a serving plate and spread with cream (about 1/8 cup). Continue stacking crêpes and spreading with cream, ending with a crêpe. Chill, covered, at least 4 hours and up to 24.

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