CREAMSICLE CREPE CAKE

Creamsicle Crepe Cake image

Provided by Food Network Kitchen

Time 1h30m

Yield 10 hours

Number Of Ingredients 19

Ingredients

Whipped cream and grated orange zest, for topping
For the filling:
8 large egg yolks
2/3 cup granulated sugar
3 tablespoons cornstarch
Finely grated zest of 2 oranges, plus juice of 4 oranges
2 tablespoons fresh lemon juice
Pinch of salt
4 tablespoons unsalted butter, cut into pieces
1 cup cold heavy cream
3 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
For the crepes:
1 1/2 cups all-purpose flour
3 large eggs
2 cups milk
4 tablespoons unsalted butter, melted, plus more for the pan
1/4 cup granulated sugar
1/4 teaspoon salt

Steps:

Make the filling: Whisk the egg yolks, granulated sugar, cornstarch, orange zest, orange juice, lemon juice and salt in a medium saucepan. Cook over medium heat, stirring constantly with a rubber spatula until the mixture comes to a simmer and is thick like pudding, 10 to 12 minutes. Remove from the heat and stir in the butter until melted. Strain the filling through a fine-mesh sieve into a large bowl, pushing it through with a rubber spatula. Press plastic wrap onto the surface of the filling and refrigerate until cold and firm, at least 2 hours.
Meanwhile, make the crepe batter: Combine the flour, eggs, milk, melted butter, granulated sugar, vanilla and salt in a blender; blend until smooth, scraping down the sides of the blender as needed. Set aside, covered, 1 hour. (This prevents the crepes from turning out rubbery.)
Finish the filling: Beat the heavy cream in a large bowl with a mixer on medium-high speed until it starts thickening, about 1 minute. Add the confectioners' sugar and beat until stiff peaks form, about 1 more minute. Beat in the vanilla. Stir one-quarter of the whipped cream into the orange filling, then gently fold in the rest. Cover and refrigerate until set, about 1 hour.
Make the crepes: Line a baking sheet with parchment paper. Heat a 10-inch nonstick skillet over medium heat. Lightly brush with butter, then pour 1/4 cup batter into the center of the pan. Quickly tilt and swirl the pan to coat and cook until the bottom is golden brown and the top is firm, about 1 minute. Loosen the edges of the crepe with a spatula, then flip with your fingers; cook until lightly browned on the other side, 30 more seconds. Invert onto the prepared baking sheet. Repeat with the remaining batter, stacking the crepes as you go; lightly brush the pan with more butter as needed. You will have about 16 crepes. (Don't worry if a few tear-layer them in the middle of your cake.)
Put 1 crepe on a platter and top with a scant 1/4 cup filling, spreading it to the edge. Repeat, stacking the remaining crepes and filling, and ending with a crepe. Refrigerate overnight (this will make slicing easier). Top with whipped cream and orange zest before serving.