GRAND MARNIER CREPE SOUFFLE
Provided by Food Network
Categories dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 16
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 CREPE CAKE
This recipe is from the March edition of Gourmet. I would recommend using two percent rather than whole milk or half and half for heavy cream if you want to lower the fat and calories. *Times do not include chilling time
Provided by tomsawyer
Categories Dessert
Time 45m
Yield 1 crepe cake, 8-12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 524, Fat 40.8, SaturatedFat 24.1, Cholesterol 291.6, Sodium 135.9, Carbohydrate 31.2, Fiber 0.5, Sugar 16.8, Protein 9.2
GRAND MARNIER CRêPE CAKE
Provided by Lillian Chou
Categories Cake Liqueur Milk/Cream Mixer Egg Dessert Bastille Day Orange Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 12 (dessert) servings
Number Of Ingredients 10
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.
GOLDEN GRAND MARNIER CAKE
I think this is from the Cake Bible. Have to bake this for my brother - he loves Grand Marnier!! Will keep you posted!!
Provided by Redsie
Categories Dessert
Time 1h20m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- In a small bowl, toss the chocolate chips and a few spoons of Grand Marnier until chips are moistened and shiny. Add the 1 ½ teaspoon flour and toss until evenly coated.
- In a medium bowl, lightly combine the eggs, ¼ cup sour cream, and vanilla.
- In a large mixing bowl combine the dry ingredients and orange zest and mix on low speed a moment to blend. Add the butter and remaining ¾ cup sour cream. Mix on low speed until the dry ingredients are moistened. Increase to medium high speed for 1 ½ minutes to aerate and develop structure. Scrape down sides. Gradually add egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides, and fold in the chocolate chips.
- Scrape the batter into a well buttered bundt pan. Bake 55 to 65 minutes or until the cake tests done with a toothpick.
- Shortly before the cake is done, prepare the syrup: Heat the sugar, orange juice, and Grand Marnier until the sugar is dissolved. DO NOT BOIL. As soon as the cake comes out of the oven, place the pan on a rack, poke the top all over with a wire tester, and brush on ½ the syrup. Cool in the pan for 10 minutes, then invert onto a serving plate. Brush with the remaining syrup and cool completely before wrapping airtight.
- This cake can be made several days ahead and refrigerated, wrapped well. I like to glaze it with a Chocolate Cream Ganache before serving.
Nutrition Facts : Calories 297.7, Fat 15.4, SaturatedFat 9.3, Cholesterol 72.8, Sodium 248.8, Carbohydrate 36.9, Fiber 0.5, Sugar 19.7, Protein 3.4
GRAND MARNIER CAKE
Make and share this Grand Marnier Cake recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 14
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.
STRAWBERRY GRAND MARNIER CAKE
Light layers of golden cake [brushed] with gran marnier. Filled with white buttercream and strawberry preserves
Provided by amendol_kris
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- GOLDEN CAKE:.
- Preheat oven to 375°F Generously grease and flour two 9-inch round cake pans. Line bottoms with waxed or parchment paper. Grease paper.
- In a small bowl, stir together flour, baking powder and salt.
- Beat sugar and butter in large bowl until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add vanilla.
- Add flour and milk alternately, beginning and ending with flour, mixing on low speed.
- Bake in prepared pans for 25-30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; invert onto cooling rack. Cool completely.
- GRAN MARNIER BRUSHING SYRUP.
- Stir together sugar and water. Bring to boil. Set aside. Cool. Add Grand Marnier.
- Using a pastry brush, soak cake thoroughly, at least twice with this syrup.
- WHITE BUTTERCREAM FROSTING.
- Cream butter and shortening with mixer.
- Add vanilla.
- Gradually add sugar, one cup at a time, beating on medium speed.
- Scrape sides and bottom of bowl often.
- When all sugar has been mixed in, icing will appear dry. Add milk or water and beat at medium speed until ready to use.
- FOR ASSEMBLY.
- Place one golden cake down.
- Spread a layer of Smucker's Strawberry Preserves on cake.
- Spread layer of buttercream icing on top of preserves.
- Add second cake layer on top.
- Frost with remaining buttercream frosting.
- Decorate as desired.
More about "grand marnier crepe cake recipes"
CREPES SUZETTE FLAMBE WITH GRAND MARNIER – BAKING LIKE …
From bakinglikeachef.com
Reviews 5Category CrepesCuisine FrenchTotal Time 1 hr
- , place flour, sugar, salt, eggs, vanilla extract, lemon and orange zest, Grand Marnier, and melted butter in a large bowl and mix with a hand whisk. Add half of the milk, gradually adding the remaining milk and water and mix to get a smooth batter. Cover the bowl with a plastic film and let it rest at room temperature for one hour.
- Cook crepes in a nonstick crepe pan (no need to grease). Cook both sides of crepes until lightly browned, about 1 minute each side. Repeat until all the batter has been used.
- melt butter and sugar in a pan until the sugar begins to caramelize. Add orange juice, Grand Marnier (be careful of the splash), and orange peel made with a channel knife or a citrus peeler and bring the sauce to a boil. Fold each crepe twice and place four of them in the pan with the sauce. Cook for a few seconds and turn them over.
- remove the pan from heat, add some Grand Marnier and ignite carefully. Scratch a long-handled match and approach the hot sauce. Flames will appear for a few seconds. Once the alcohol burns off, flames will disappear.
CRêPES SUZETTE RECIPE - JACQUES PéPIN - FOOD & WINE
From foodandwine.com
5/5 Total Time 45 mins
- In a medium bowl, whisk together the eggs, flour, milk, salt and sugar until smooth; the batter will be thick. Whisk in the water, oil and melted butter.
- Heat a 6-inch crêpe pan or nonstick skillet and rub with a little butter. Add 2 tablespoons of the batter and tilt the skillet to distribute the batter evenly, pouring any excess batter back into the bowl. Cook over moderately high heat until the edges of the crêpe curl up and start to brown, 45 seconds. Flip the crêpe and cook for 10 seconds longer, until a few brown spots appear on the bottom. Tap the crêpe out onto a baking sheet . Repeat with the remaining batter to make 12 crêpes, buttering the skillet a few times as necessary.
- In a mini food processor, blend the 6 tablespoons of butter with 1/4 cup of the sugar and the orange zest. With the machine on, gradually add the orange juice until incorporated.
- Preheat the broiler. Butter a large rimmed baking sheet and sprinkle lightly with sugar. Place 2 rounded teaspoons of the orange butter in the center of each crêpe. Fold the crêpes in half and in half again to form triangles; arrange on the prepared baking sheet, pointing them in the same direction and overlapping slightly. Sprinkle with the remaining 2 tablespoons of sugar and broil on the middle shelf of the oven until they begin to caramelize, about 2 minutes. Using a long spatula, transfer the crêpes to a heatproof platter.
10 BEST GRAND MARNIER CAKE RECIPES | YUMMLY
From yummly.com
CHOCOLATE GRAND MARNIER CRêPE CAKE - SPRINT 2 THE TABLE
From sprint2thetable.com
Estimated Reading Time 4 mins
- 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.
- 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.
GRAND MARNIER CAKES (SOUTHERN LIVING) RECIPE - FOOD.COM
From food.com
ORANGE GRAND MARNIER CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
GRAND MARNIER CREPES - GAIL'S GOODIES
From gailsgoodies.com
TIRAMISU CREPE CAKE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
10 BEST CHOCOLATE GRAND MARNIER CAKE RECIPES | YUMMLY
From yummly.com
GRAND MARNIER GéNOISE CAKE | LEITE'S CULINARIA
From leitesculinaria.com
CHOCOLATE GRAND MARNIER CAKE RECIPE | BON APPéTIT - EPICURIOUS
From bonappetit.com
25 BEST GRAND MARNIER RECIPES - THEBRILLIANTKITCHEN.COM
From thebrilliantkitchen.com
ORIGINAL FRENCH CRêPES SUZETTE RECIPE - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love