Grand Marnier Crepe Cake

Sometimes blogging about good food gets repetitive:  deliciousness, heaven, yum, drool, superb, tasty, fantastic, perfection…. help me out here, I’m running out of adjectives. Just to ruin the streak of recipes, here’s a recipe that I’ve been debating whether to post on my trash-worthy page or whether to tweak and remake the recipe. It sounded so heavenly (yes, I’m reusing my adjectives) but turned out quite boring despite the two ingredients tasting superb separately.

I’m posting the recipe because I think it has a lot of potential. Perhaps I needed to double the cream to make it more moist and flavorful; but I’m thinking adding Nutella between the layers of crepes would have brought more depth to the cake. Let me know if you have any success with this! I halved the recipe due to not having enough eggs so the picture is only half a cake :)

This is a delicate cake in terms of structure and taste. Do not expect a cake bursting with attitude and flair!


  • 12 large eggs (yes, 12)
  • 2 cups whole milk
  • 6 cups chilled heavy cream, divided
  • 2 teaspoon pure vanilla extract, divided
  • 2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cup confectioners sugar, divided
  • 4 teaspoons grated orange zest , divided
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoon Grand Marnier or Cointreau


Blend eggs, milk, 1 cup cream, and 1 teaspoon vanilla with flour, salt, 1/2 cup confectioners sugar, and 2 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 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.

Beat remaining 5 cups of cream, 1 teaspoon vanilla, 1.5 cups confectioners sugar, 2 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.  Serve with remaining dollops of crème and berries if desired.


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