GRAND MARNIER CREPE CAKE
This recipe is from the March edition of Gourmet. I would recommend using two percent rather than whole milk or half and half for heavy cream if you want to lower the fat and calories. *Times do not include chilling time
Provided by tomsawyer
Categories Dessert
Time 45m
Yield 1 crepe cake, 8-12 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- Brush a 10-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, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next one).
- Cook until underside is golden and top is just set, about 15 to 45 seconds.
- Loosen edge of crepe with a rubber spatula (or one that is good with crepes), then flip the crepe over with your fingertips and cook for 15 seconds more.
- Transfer to a plate (make sure it is a big enough to hold a lot of crepes easily).
- Continue making crepes, brush the skillet with a little bit of butter or oil every time, and stacking on the plate.
- Beat remaining 2 1/2 cups cream, 1/2 teaspoon vanilla, 3/4 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 crepe on a big serving plate and spread with 1/4 cup cream.
- Continue stacking crepes and spreading with cream, ending with a crepe.
- Chill, covered, for at least 4 hours and up to 24.
Nutrition Facts : Calories 524, Fat 40.8, SaturatedFat 24.1, Cholesterol 291.6, Sodium 135.9, Carbohydrate 31.2, Fiber 0.5, Sugar 16.8, Protein 9.2
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