You know how some people are either good at cooking or baking? Well, I for one am more of a baker. There’s nothing better than that sugary,sweet & delicious scent that baking brings to your home!
With Mother’s Day on my mind last week, I wanted to try something new. I stumbled upon a Grand Marnier Caramel Crepe Cake recipe on Pinterest (of course!) and I just had to try it! The recipe is from Chef Ginger at CookingHaven.com.
While reviewing the recipe, I seemed a bit intimidated just because there are so many layers of crepes. If you’ve ever made crepes before, you know that they can be a bit tricky. You want to make sure they are somewhat round in shape and in terms of thickness they have to be just right! If too thin, they are really hard to flip and can tear easily. If too thick, they’re more like pancakes rather than a crepe.
I’ve also never worked with mascarpone cheese. Mascarpone has more of a cream cheese texture and, while this is not mentioned in the recipe, I think that next time I’ll whip the mascarpone prior to mixing it with the whipped cream for a smoother texture. I ended up with chunks of the mascarpone which wasn’t too appealing but still delicious!
The cake was a huge hit and was pretty easy to make. See below for the recipe. I hope you and your guests will enjoy it as much as I did :). xo, D
Grand Marnier & Caramel Crepe Cake
Makes 1 cake – 12-16 Servings
3 cups Flour
2 cups Milk
1 1/2 tsp Salt
3 TBSP Sugar
2 cups cold Water
1 TBSP Vegetable Oil
6 TBSP Butter – melted
1 TBSP Vanilla (or Grand Marnier)
3 cups Heavy Cream
16 oz Mascarpone Cheese – room temperature
1 cup Powdered Sugar
zest of 1 Orange or 2 Mandarins
1/4 cup Grand Marnier
1/4 cup Caramel
1/2 cup Sliced Almonds – toasted
1/4 cup Caramel
12-16 segments from Mandarin Oranges (about 2 mandarins)
- Begin by making the crepes. Whisk together the flour, melted butter, eggs, salt, salt, sugar, vanilla, and 1 cup of the milk. You want this mixture to be smooth and a little sticky. Next whisk in the remaining milk, water, and oil. Heat a 10″ non-stick skillet or crepe pan on the stove over medium heat. When the pan is hot, ladle about 1/4 cup of the batter into the pan while swirling the pan to get a nice thin, even coat of the batter. After about 30 seconds the crepe should like quite dry. Use a rubber spatula to loosen the crepe from the edges, and then use your fingers to flip the crepe. Cook another 15 seconds or so. Remove the crepe from the pan and place it on a cooling rack. Continue this process of making crepes until all the batter is used. You should have about 20 total crepes when you are done.
- Make the Mascarpone Cream. Whisk the Whipping cream to stiff peaks. Add the powdered sugar and mix until just incorporated. Using a rubber spatula, fold the mascarpone cheese into the cream in two batches. Then divide the Mascarpone evenly into 2 bowls. One bowl will be for Grand Marnier Mascarpone Cream, and the other will be for Caramel Mascarpone Cream. To make the Orange Mascarpone Cream, fold in the zest from the oranges and the Grand Marnier – set aside. For the Caramel Mascarpone Cream, fold in 1/4 cup caramel – set aside.
- Assemble the crepe cake. I built the crepe cake directly on to my cake plate. Once built, I don’t think it would be very easy to transfer the cake to a platter unless you were building it on a cardboard cake round, so I recommend building it on your serving plate. Start with a single crepe. Place a 1/4 cup of the Grand Marnier Cream in the center and then use a small spatula (I used a baking offset spatula) to spread it evenly over the crepe. Leave about a 1/4″ at the end of the crepe uncovered. Once evenly spread, layer your next crepe on top. Press gently to get a nice smooth seal. Repeat this step with this next layer, but this time use a 1/4 cup of the Caramel Cream. Alternate each layer with the Mascarpone cream until all crepes or cream are used. My crepe cake ended up using 17 crepes. Once the final crepe is placed on top, spread one more thin layer of Mascarpone cream and then garnish the cake with drizzled caramel, toasted almonds and mandarin orange segments (I wanted my cake to have 12 slices, so I used 12 orange segments). Place the cake in the refrigerator for at least 4 hours before serving so it can set. When serving, you may want to remove the cake from the fridge a half-hour before so it’s not quite so cold. You can make the cake a day before serving and leave it in the fridge overnight.