Ooooh la la!! This is my Pièce de résistance!! Crêpe Suzette Crêpe Cake. All 40 layers of it.
Actually. This is my piece of not resistance. I just couldn’t resist it! I ate it. And it was Très bien!!
40 layers of crêpe goodness. I know I am crazy and really didn’t need to make it 40 layers. But, I wanted to. I have always wanted to make a crêpe cake, and now I have. Honestly it wasn’t that hard. Just a little time consuming making all the crêpes. I love crêpes. They are so light and delicate and the flavor and filling combinations are endless! And since I wanted to make a crêpe cake, why not make it something fun and very French such as Crêpe Suzette. I love the vanilla and orange combination in this dessert with addition of Grand Marnier makes it extra yummy. The traditional Crêpe Suzette is served flambe and with a scoop of vanilla ice cream. Yum! For ice cream, not the fire.
I didn’t set this on fire like tradional Crepe Suzette. Mainly because I don’ trust myself and would probably catch way too much on fire, and second knowing my camera and its limited capabilities I would totally miss photographing the flame. So I played it safe, for this time. But maybe one day I set a cake on fire. Outside. For the blog. And Science. And Funsies.
I also didn’t serve it with ice cream. Mainly because ice cream is tough to photograph in the Vegas summer heat and I don’t want to see my utility bill for keeping my house cold enough to shoot ice cream pics. Instead I layered each crepe with a vanilla pastry cream- whipped cream mixture. So so good!! It makes the crepe layers take on a custard like consistency. Ahhhhmazing
This post was originally set to post on the 14th, Bastille day, but with a few technical difficulties at home ( life happens you know) I wasn’t able to. So today it is. My mom and I joke about celebrating Bastille day with eating a French style dessert or cake of sorts. Or just cake. Because of ” Let them Eat Cake” day. It was only rumored that Marie Antoinette spoke those infamous words “Let them eat cake!” when told the citizens of France were starving while she and her court luxuriated in comfort, but that statement is legendarily reported to have contributed to her beheading by guillotine, for reasons of Treason, at the Bastille in 1793.** I think that was a bit extreme, but then again life was a little harsher back then. Whether she uttered those words or not, I celebrate Bastille Day with cake. Without the fear of beheading.
This cake is was made in honor of World Market’s Bastille Day Summer in Paris Sweepstakes. You don’t win this cake, you win a trip for two to Paris!! How amazing, right? I have always wanted to go to Paris. Its such a beautiful city, and everyone I know that has gone to see it just loves it. (Click on the picture below to head to the sweepstakes entry form). World Market and Lorina French Soda’s has teamed up for this amazing trip of a lifetime!
You know what goes great with cake? Especially a Crepe Suzette Cake? Why my version of a mimosa that is!!
Several components of the crepe cake are infused with the Lorina Blood Orange soda, but I wanted it to be featured more than just an ingredient. I originally thought a traditional mimosa but with the fizzy of the soda and the bubbly of champagne that it might be bubbly overload, so I mixed it with this really nice light, dry Chardonnay from World Market and I am glad I did. Its a perfect complement to the crepe cake. Just mix half soda and half chardonnay in a glass and drink! Easiest ” recipe” ever.
Booze and Cake. My favorite meal. One of them at least.
Vive La France!!!
- Makes 26-30 crepes
- 4 cups crepe mix (My favorite crepe mix from World Market)
- 8 eggs
- 1 c sugar
- Zest of 4 small oranges
- 4 tbsp Grand Marnier, or other orange liqueur
- 3 cups milk
- 1 cup Lorina orange soda (from World Market)
- 1 cup orange juice (freshly squeezed if possible)
- Butter – melted for the crepes. 6-8 Tbsp
- Makes approx 2 cups
- 1 cup orange juice
- 1 cup Lorina blood orange soda
- 2 sticks butter
- ⅔ c sugar
- 2 tbsp orange zest
- 2 tbsp Grand Marnier, or other orange liqueur
- 1 tbsp arrowroot starch
- 3 oranges sliced into rounds
- Makes approx. 4 cups
- 1 ¼ c whole milk
- 3 egg yolks
- ¼ c sugar
- 2 tbsp flour
- 2 tsp vanilla extract
- 2 cups (16 ounces) heavy cream
- 2 tsp vanilla extract
- ⅓ c powdered sugar
- Combine all the ingredients in a blender and blend until smooth. Chill in the refrigerator at least 2 hours up to overnight. Bring to room temperature before cooking. The batter will be very thin
- Prep several cookie sheets with parchment paper. Heat a 8-10” flat skillet over medium heat. Brush with melted butter and with one hand holding the pan, slowly pour ⅓ c batter in the middle while swirling the pan with the other hand. Cook 2-3 min, using an 8 “ off set cake spatula gently slide it under the crepe, flip and cook another 30 seconds and remove to one of the prepared sheets to cool. Repeat with remaining batter. Once the crepes are cool you can stack them on top of each other to make more room for more.
- In a medium saucepan combine the juice, soda, butter and sugar and stir well until the sugar is dissolved. Add the zest, stir again and bring to a boil. Lowed the heat and simmer until reduced and thickened. If you want it a bit thicker mix the arrowroot starch with a little water until thin and then add to the saucepan. Bring back to a boil until thick. Once its reached desired consistency like a thick syrup, transfer to a bowl, mix in the Grand Marnier and add in the orange slices turning gently a few times. Cover with plastic wrap, pressing it against the surface of the sauce and chill overnight. Removed the orange slices when ready to use, wiping off some of the excess sauce back into the bowl.
- In a medium bowl combine the yolks, flour and granulated sugar and whisk. Set on the counter next to your stove. Set out a strainer that fits the bowl. Heat the milk in a small saucepan over medium until it reaches a simmer. Slowly pour the milk into the egg yolk mixture, whisking constantly to temper the eggs. Make sure its all combined, whisking well and then add back to the saucepan and heat over medium low, stirring slowly with a spatula until thick, almost custard like. Strain the mixture into the bowl scraping along the strainer to pass all the pastry cream through. This is in case any of the egg yolk scrambles while the pastry cream cooks and you don’t want that in the cream. Clean the spatula and scrape the cream off the underside of the strainer. Stir in the vanilla extract and cover with plastic wrap , pressing against the surface of the cream and refrigerate until well chilled. Once its fully chilled set out a bigger bowl and pour the heavy cream in and whip until thick, not quite stiff peaks. Add in the powdered sugar and vanilla and whip until very stiff. Fold in the pastry cream until no streaks are left. Chill until ready to use.
- On a cake plate or using a cake circle place one crepe and top with 2 heaping tablespooons of the pastry cream, spreading thinly. Place another crepe on top and repeat. The last crepe won’t have pastry cream on top. Chill for an hour or two. Once ready to serve ladle the orange butter sauce on top, letting it drip down the sides and arrange orange slices on top. Save leftover orange sauce for another use or to ladle over slices once cut.
I also am including a recipe for just crepes if you aren’t as crazy or ambitious as I decided to be and make a crepe cake.
I suggest making the pastry cream and the Crepe Suzette sauce to go with the crepes if you decide to go that route. They are just that amazing with the crepes. Setting on fire is optional and at your own risk, and not suggested. Save that for date night at a fancy French Restaurant. And be sure to say ” Ooh la la!!”
- 1 cup crepe mix (I used World Market French Crepe Mix)
- 2 tbsp sugar
- 2 eggs
- 1 tbsp orange zest
- 1 tsp vanilla extract
- ⅔ c milk (container calls for water, milk gives them a richer flavor)
- ⅓ c orange juice
- ⅓ cup lorina blood orange soda
- Combine all the ingredients in a blender and blend until smooth. Chill in the refrigerator at least 2 hours up to overnight. Bring to room temperature before cooking. The batter will be very thin. Heat a 8-10” flat skillet over medium heat. Brush with melted butter and with one hand holding the pan, slowly pour ⅓ c batter in the middle while swirling the pan with the other hand. Cook 2-3 min, using an 8“ off-set cake spatula gently slide it under the crepe, flip and cook another 30 seconds. You can let them cool like in the cake directions or immediately fill with the pastry cream, roll up and top with sauce or fold into triangles and top with the cream and sauce.
This post was sponsored by World Market. I was compensated and provided with items to make this Crepe Suzette Cake. All opinions are my own and I never work with brands I don’t believe in. I love being a brand ambassador for World Market. They are a great company and have lots of amazing items in their stores. Don’t forget to enter the Summer in Paris Sweepstakes – enter HERE
** This site HERE is where I found the info about Marie Antoinette in regards to her saying ” Let them Eat Cake!” not 100% what their source is but this is what I found on it.