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Grand Marnier Cr�pe Cake




Source of Recipe


David Lebovitz


List of Ingredients




Grand Marnier Cr�pe Cake


* 6 large eggs
* 1 cup whole milk
* 3 cups chilled heavy cream, divided
* 1 teaspoon pure vanilla extract, divided
* 1 cup all-purpose flour
* 1/8 teaspoon salt
* 1 cup confectioners sugar, divided
* 2 teaspoons grated orange zest , divided
* 2 tablespoons unsalted butter, melted
* 1 tablespoon Grand Marnier or Cointreau

Recipe






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 cr�pe.) Cook until underside is golden and top is just set, 15 to 45 seconds. Loosen edge of cr�pe with a heatproof rubber spatula, then flip cr�pe over with your fingertips and cook 15 seconds more. Transfer to a plate. Continue making cr�pes, brushing skillet with butter each time and stacking on 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 cr�pe on a serving plate and spread with 1/4 cup cream. Continue stacking cr�pes and spreading with cream, ending with a cr�pe. Chill, covered, at least 4 hours and up to 24.