Two Crêpe Cakes - or 20 Layer Cakes!

This weekend I volunteered to make two (2) birthday cakes. Both are for extended family members turning 80 years old. My Grandmother and my father-in-law. Earlier this week I went online to get ideas for what I wanted to make. You know how one link leads to another to another to another and soon I was drooling at the 'Crepe Cakes' I found.

Although I'm not making one for either of my relatives (I'm making more traditional for them) I saved 3 or 4 crepe recipes and I can't WAIT to make them! I'm so excited. Here is one of them that I found called a Grand Marnier Cake from Gourmet's March issue and the second is one that I found literally on almost every site I went to as it seems to be quite popular! It's from the New York Times and it seems everybody uses this one.

Grand Marnier Crepe 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

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 crêpe 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 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.

Mille Crêpe Cake with Vanilla Custard
Adapted from New York Times

3 tablespoons butter
1 1/2 cups milk
3 eggs
3/4 cups flour
3 1/2 tablespoons sugar
Pinch salt

For the Filling
1 pack of vanilla custard mix (like Weikfield's)
1 cup roasted nuts
2 tsp cocoa powder
2 tsp powdered sugar

In a heated pan, cook the butter until its a hazelnut brown and set aside to cool. In another pan, heat the milk until it starts steaming. Cool for 10 minutes.

In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Remove in a container and let cool. Heat a 9 inch non stick pan, and brush with oil. Pour a few tablespoons of batter onto the pan with a deep ladle and make sure its spread thinly across the pan. Cook the crêpe until the bottom begins to brown. Then flip the crêpe and cook on the other side for no longer than 5 seconds. Remove the crepe and place onto a baking sheet lined with parchment paper. Repeat until you have 20-30 crêpes. Stack the best 20 crêpes with the filling between them, and then chill the entire dessert until serving.Print Friendly and PDF