Crêpes Suzette Cake

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Ingredients:

            Crêpes:

6 large eggs

1 cup whole milk

1/2  cup chilled heavy cream

1/2 tsp. vanilla

1 cup flour

1/8 tsp. salt

1/4 cup confectioner's sugar

1 tsp. orange zest
 

            Filling:

2 1/2 cups chilled heavy cream

1/2 tsp. vanilla

3/4 cup confectioner's sugar

1 tsp. zest

1 Tbs. Grand Marnier

2 Tbs. unsalted butter, melted

Preparation:

Combine all crêpes ingredients in a blender and blend until smooth. 

If you have a crêpe maker, use according to manufacturer's directions to make crêpes.  If not, brush a 10 inch nonstick skillet lightly with some of the 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 crêpe.)  Cook until underside is golden and top is just set, 15 to 45 seconds.  Loosen edge of crêpe with heatproof rubber spatula, then flip crêpe over with your fingertips and cook 15 seconds more.  Transfer to a plate.  Continue making crêpes, brushing skillet with butter each time and stacking on plate.

Prepare filling by placing all ingredients in a large mixing bowl of an electric mixer and beat until cream holds stiff peaks. 

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

History:

Ellen found this recipe on the Epicurious.com website and we made it for Sage Elizabeth's 4 month birthday.