Creamsicle Crepe Cake
Serves: 5
Brad Rosenbaum
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
8 large
Egg Yolk1 cup
Granulated Sugar3 tbsps
Cornstarch2 tbsps
Lemon Juice (fresh)1 tsp
Salt1 cup
Heavy Cream (cold)3 tbsps
Sugar (confectioners')1 tsp
Pure Vanilla Extract1.5 cups
All-Purpose Flour3 large
Egg2 cups
MilkDirections:
1
Make the filling: Whisk the egg yolks, granulated sugar, cornstarch, orange zest, orange juice, lemon juice and salt in a medium saucepan
2
Cook over medium heat, stirring constantly with a rubber spatula until the mixture comes to a simmer and is thick like pudding, 10 to 12 minutes
3
Remove from the heat and stir in the butter until melted
4
Strain the filling through a fine-mesh sieve into a large bowl, pushing it through with a rubber spatula
5
Press plastic wrap onto the surface of the filling and refrigerate until cold and firm, at least 2 hours
6
Meanwhile, make the crepe batter: Combine the flour, eggs, milk, melted butter, granulated sugar, vanilla and salt in a blender; blend until smooth, scraping down the sides of the blender as needed
7
Set aside, covered, 1 hour
8
(This prevents the crepes from turning out rubbery
9
) Finish the filling: Beat the heavy cream in a large bowl with a mixer on medium-high speed until it starts thickening, about 1 minute
10
Add the confectioners' sugar and beat until stiff peaks form, about 1 more minute
11
Beat in the vanilla
12
Stir one-quarter of the whipped cream into the orange filling, then gently fold in the rest
13
Cover and refrigerate until set, about 1 hour
14
Make the crepes: Line a baking sheet with parchment paper
15
Heat a 10-inch nonstick skillet over medium heat
16
Lightly brush with butter, then pour 1/4 cup batter into the center of the pan
17
Quickly tilt and swirl the pan to coat and cook until the bottom is golden brown and the top is firm, about 1 minute
18
Loosen the edges of the crepe with a spatula, then flip with your fingers; cook until lightly browned on the other side, 30 more seconds
19
Invert onto the prepared baking sheet
20
Repeat with the remaining batter, stacking the crepes as you go; lightly brush the pan with more butter as needed
21
You will have about 16 crepes
22
(Don't worry if a few tear-layer them in the middle of your cake
23
) Put 1 crepe on a platter and top with a scant 1/4 cup filling, spreading it to the edge
24
Repeat, stacking the remaining crepes and filling, and ending with a crepe
25
Refrigerate overnight (this will make slicing easier)
26
Top with whipped cream and orange zest before serving
27
Photograph by Con Poulos