Grand Marnier Crêpe Cake Food

GRAND MARNIER CREPE SOUFFLE

Steps:

• For the crepes: Preheat the oven to 400 degrees F.
• Whisk together the eggs, butter, heavy cream, sugar, orange liqueur and orange zest in a large mixing bowl. Whisk in both flours until incorporated and a pourable batter forms. Let the batter rest at least 10 minutes and up to 1 hour.
• Heat a 9-inch nonstick crepe pan over medium heat, then add a thin layer of batter (about 1 cup). Spread around the pan to cover. Cook until the top is dry and edges begin to curl up, about 1 minute. Flip and cook another minute. Repeat to make additional crepes using all the batter. Set aside.
• For the souffle batter: Combine the heavy cream, butter, orange liqueur, flour, brown sugar and orange zest in a small saucepan over low heat. Cook, stirring constantly, until thickened, about 5 minutes, then remove from the heat. Meanwhile, whisk the egg yolks in a medium bowl. Whisk the egg yolks into the warm mixture in a steady stream. Set aside.
• Place the egg whites in a stand mixer and beat to soft peaks using the whisk attachment. Fold the egg yolk mixture into the egg whites.
• Place a crepe on a parchment paper-lined rimmed sheet tray. Spoon a 4-ounce ladle of souffle batter in the middle. Fold in half, like a taco. Repeat with the remaining crepes and souffle batter. Bake until the souffle filling puffs up a little, 12 to 15 minutes.
• Dust with powdered sugar and sprinkle with orange zest.

GRAND MARNIER CRêPE CAKE

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 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 plate. Continue making crêpes, 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 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.

GRAND MARNIER SOUFFLé

Steps:

• Set an oven rack in the middle of the oven and preheat oven to 375 degrees F. Butter a 4-cup souffle dish (the souffle won't rise as tall if using a larger dish) with 1 tbsp of the butter and dust it with granulated sugar, tapping out any excess. Prepare a collar for the souffle dish by buttering one side of a long 4-inch-wide strip of parchment paper with 1 tbsp butter, then dust it with some granulated sugar. Wrap the prepared side of the parchment paper around the outside of the souffle dish and tie it in place with kitchen string. It should rise above the rim of the dish by about 3 inches. Set the dish aside.
• In a medium, heavy-bottomed saucepan, mix the orange rind with 7 tbsp of the granulated sugar, off the heat. Stir in the flour. Add the milk, stirring until smooth. Bring to a boil over medium heat, stirring constantly, and cook until thick, about a minute.
• Continue to cook over medium heat until the mixture has thickened. Remove from the heat.
• In a standing mixer fitted with a balloon whisk attachment, whip the egg whites and pinch of salt on low speed, to form small bubbles. Gradually increase to medium speed, and add the remaining 1 tablespoon of sugar. Increase to high speed and whip until stiff, but not dry, peaks form.To the flour mixture, whisk in the egg yolks, one at a time, whisking well after each addition.
• Add the egg yolk mixture to a large mixing bowl, and whisk in the Grand Marnier, vanilla extract, and remaining 2 tbsp butter until smooth.Gently fold together the egg whites and yolk base, adding a third at a time, until all is incorporated.Pour the batter into the prepared dish, and bake in the oven for 30 minutes.
• Remove the souffle from the oven, discard the paper collar, dust with powdered sugar, and serve immediately.

CHOCOLATE GRAND MARNIER CRêPE CAKE

Steps:

• Prepare the Crêpe batter:
• Whisk together eggs, egg yolks, milk and cream in a medium bowl. In a large bowl, whisk together flour, cocoa powder, sugar, and salt. Make a well in the center of the flour mixture and pour in some of the milk mixture. Gently whisk from the center of the well, making a thick, smooth batter. Then, while whisking, gradually add remaining milk mixture and whisk until smooth. Whisk in butter. (Alternatively, combine all the ingredients in a blender and blend on low speed until smooth.) Cover and refrigerate for at least 2 hours and up to 48 hours.
• Cook the Crêpe:
• Melt a little bit of butter in an 10-inch nonstick skillet over medium-high heat and let the pan get hot. Remove the pan from the heat and immediately add a 1/4 cup of the crêpe batter to one side of the pan. Don't use too much batter or you'll have thick crepes. Quickly tilt and swirl the pan to spread the batter evenly across the bottom of the pan.
• Return the pan to the heat and cook crêpe until just set on one side, about 45 seconds. Tuck a small offset spatula under the edge of the crêpe, gently grab it with your fingers, and quickly flip it over. Cook until just done on the other side, about 1 minute. Slide crêpe onto a rack to cool. Once crêpes are cool, transfer them to a plate. Continue with remaining batter, wiping out the skillet as needed and very lightly buttering it every few crêpes. You should have at least 20 crêpes.
• Make the Cream:
• Beat the pint of heavy cream, vanilla, confectioners sugar, zest, and Grand Marnier in a large deep bowl with an electric mixer until cream holds stiff peaks.
• Compile the Cake:
• Center a crêpe on a serving plate and spread with 3-4 T cream. Continue stacking crêpes and spreading with cream, leaving a 1/4-inch border. End with the best-looking crêpe. Using a large plate and press down on the top to solidify the layers. Chill, covered, at least 4 hours and up to 24.
• To serve, top with whipped cream, slivered almonds, and additional orange zest. Dust with powdered sugar and cocoa.

GRAND MARNIER CREPE CAKE

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.

COINTREAU PANCAKES

Steps:

• Cream the butter and sugar in a bowl then add the liqueur and orange zest and spread a little over each pancake. Fold the pancakes into quarters and arrange in a large shallow ovenproof dish. Can be chilled for up to a day ahead or freeze for up to a month. Heat oven to 190C/170C fan/gas 5.
• To make the sauce, put the citrus zests, orange juice and sugar in a pan and heat gently until the sugar dissolves. Add 2 tbsp of the liqueur. Bring to the boil then reduce the heat and cook for 7-10 mins until reduced by half. Set aside. Can be cooled and chilled a day ahead.
• Bake the pancakes, covered for 15 mins. Gently warm the sauce until syrupy then stir in a tbsp of liqueur. Drizzle the pancakes with the sauce and serve with the cream.

GRAND MARNIER CAKE

Steps:

• Cream sugar and butter.
• Add egg yolks and 1 teaspoon Grand Marnier.
• Continue to beat. Sift flour, baking soda and baking powder.
• Add flour to mixture with sour cream, beginning and ending with dry ingredients.
• Add orange rind, walnuts and stiff beaten egg whites.
• Butter and flour an angle food cake pan.
• Bake at 350 degrees for 55 minutes.
• Spoon topping over baked cake while still in hot pan.
• Cool and invert onto serving plate.

CREPES SUZETTE WITH GRAND MARNIER

Steps:

• Combine eggs, milk, water, salt, vanilla, and 3 Tablespoons melted butter in a blender and pulse until foamy, about 30 seconds.
• Add flour and sugar and pulse until smooth.
• Refrigerate the batter for 30 minutes or overnight.
• When ready to prepare your crepes, heat 1 Tablespoon of butter in a crepe pan or other shallow frying pan. Ensure that the butter has coated the entire surface of the pan before adding 1/4 cup of crepe batter and swirling to cover the surface of the pan.
• Cook crepes one minute, flip carefully, and then cook other side for half a minute. (The edges will start to crisp and turn up slightly, but the surface won't get as bubbly as pancakes.)
• Repeat this process with remaining batter.
• Place a frying pan over low heat and add the butter and sugar.
• Stir occasionally, until sugar begins to dissolve. Increase the heat to medium and allow the mixture to bubble and caramelize. Add the orange juice and zest, allowing the mixture to thicken, and then add the Grand Marnier.
• If you want to flambe, tilt the pan to the flame on gas - or take a long-necked kitchen lighter to the pan if using electric. Be prepared to extinguish the flame with the lid or by taking the pan off the heat.
• Remove sauce from heat and pour over the crepes (or add the crepes to the pan).

GRAND MARNIER CREPES

Steps:

• Put all ingredients except melted butter into a blender or food processor. Blend on medium speed for about 2 minutes. Drizzle in melted butter as you continue to blend for another minute or two. Refrigerate overnight. Blend for about 1 minute to remix the batter and strain through a sieve to remove any lumps. Coat a cast iron griddle lightly with melted butter or canola oil and heat over medium high heat until water drops sizzle when added to the skillet. Remove the griddle from heat and pour ¼ cup batter into the center. Quickly rotate the pan to spread the batter thinly around. (I actually shook mine hard until the batter was evenly distributed). Return to heat and cook until golden brown on the bottom. Use a spatula to loosen the edges. Then turn crepe over and cook other side until lightly browned. Stack crepes on a plate and let cool 10 minutes before filling. For Lemon Sugar Crepes fold crepes in fourths and place on serving plate. Sprinkle top with powdered sugar and serve with a lemon wedge. For Raspberry Chocolate CrepesTop with fresh raspberries and chocolate sauce.