OOH LALA CAKE.- The Ultimate Dessert!

CREPE SUZETTE CREPE CAKE.- I can't tell you how amazing this cake is, it's a family favorite and totally doable, just don't get put off by the ingredients and the steps, it comes together easily, can be made in advance and everyone will love it.

I made this cake for a Christmas Celebration when I wanted to have something extra delicious that we would love. Most people have this idea that making crepes is hard, but it really isn't, if you can make pancakes then you can certainly make crepes. There is nothing like a French crepe....mmmm

If you know me or my recipes then you know that as a classically trained Chef, I'm a Francophile. But not because I'm a Chef but because I love France, French Cooking and the French attitude, so you will find many recipes of this type on my blogs that go along with this. My family loves French Cuisine too, so we all get to enjoy!

This cake is a great mix of flavors and you can vary them and create your own original since the individual parts can be tweeked. You can even use the separate parts for other desserts as well so it makes for a very flexible offering.... So let's begin....

You will need:

CREPES:
1 cup all purpose flour
2 tbl sugar
1/4 tsp salt
1 1/2 cup milk
4 large eggs
3 tbl melted butter

You can put the ingredients in a blender and blend this way, about 30 seconds until bubbles appear, or you can whisk in a bowl or use a mixer, your choice. Let the batter rest for at least 15-30 minutes or if you're not going to use right away, cover and put in the fridge but whisk again once you will use it.

Use a non-stick pan (eggs and this is my only use for a non-stick pan) and put on medium heat, melt a little butter and put about 1/3 cup of the batter in the pan and quickly swirl the pan so that the batter covers the whole pan. Cook until golden, about 2-3 minutes, you'll see the edges begin to lift. At this point you can use a spatula to gently lift the crepe and turn, cook about 1 minute on the second side. Slide the crepe onto a plate, if you will take a moment before using, you can put some film or parchment between them (you can even refrigerate them 2-3 days for later use, reheating briefly) so they don't stick together. Repeat with all the batter.

ORANGE CREME ANGLAISE:
1 1/2 cup milk
2 tsp orange zest, grated
5 large egg yolks, room temperature
1/2 cup sugar
2 tbl cornstarch, sifted
1/2 tsp vanilla extract
1 tsp Grand Marnier liqueur (or your choice, brandy, cognac, etc)
1 tbl butter, lightly softened
1 tbl heavy cream

Combine the milk and orange zest in a medium saucepan over medium heat and bring almost to a boil. Don't let it boil. Remove from the heat.
Have a bowl ready with a sieve, you will need it for the cream. Beat the egg yolks with the sugar in a bowl on medium high speed of your mixer until it turns a pale color and thickens, this will take about 5 minutes. Then lower the speed and sprinkle the cornstarch over this and beat until it combines well, with a spatula, scrape the sides of the bowl.
On low speed again, very slowly pour the hot milk into the egg mix and then put the mix back on the pan to cook over low heat. You must stir constantly until this mix gets thick, this will take about 5 to 7 minutes. STIR ALL THIS TIME or you will have scrambled eggs!
Now take your mix and pour it through the sieve you have ready. Once this is done, add the vanilla and stir it in along with the Liqueur you've chosen (or not), the butter and the heavy cream.
Once it's ready, put plastic wrap over the top and cover it really well especially on the edges or it will make a crust which you don't want. Refrigerate until cold.

ORANGE BUTTER SAUCE:
1/2 cup butter, room temperature
1/2 cup sugar
zest of 2 oranges
1 1/2 cup orange juice, fresh please
1-2 tbl orange liqueur (or your choice as before)

In a small saucepan over medium heat, add the butter, sugar and the orange zest. Once the sugar is dissolved, add the orange juice and bring to a boil. Let this boil so it will reduce a little for about 5 to 10 minutes so it resembles syrup.
Remove the pan from the heat and add the liqueur, if you're using. Then put it back on the heat. You can flambé at this point if you wish, be careful and be sure your have the pan's lid in case you need to put out the flame. Use a long match or an oven lighter. Cook the sauce 3-5 minutes more to cook out the raw alcohol taste.

CRISTALIZED ORANGE SLICES:
4 navel oranges
3 cups sugar
3 cups water
Extra water for blanching
Extra sugar for coating

Slice the oranges at least 1/4 inch thick, otherwise if too thin the pulp will dissolve and you'll just get rinds. Have a pot with cold water, you'll use it later. Have large wire racks close by with either hotel pans underneath or wax paper.
Add the orange slices to the water in the pan, place on heat and bring to a gentle simmer. Boil the orange slices for 3 minutes at a simmer. This step is to take the bitterness away from the oranges but leave the wonderful orange flavor. Put the slices to the side until all are done, you can do these in batches. Once they're all done, add the sugar to the water and make sure its dissolved. Once this is ready, add the orange slices back and simmer gently for 45 minutes to 1 hour. They will be done when the peels are soft and translucent. Remove the slices to the wire racks to dry a little.
Preheat your oven to 200F. Put the slices on trays and keep an eye on them. They will be done when they are dry and look caramelized, about 30-50 minutes but it will depend on how thick and wet they were when put in the oven. They will get harder and chewy. You can store them cold in an airtight jar in the fridge.
You can also put them in sugar, cover both sides, and enjoy!

If you've read the post then were you able to see how many other dishes can be made with the separate ingredients? Crepes can be filled with so many things, even left by themselves they are great for breakfast, lunch, dinner or dessert. With fruit, cream, proteins, you name it.
The Orange Cream filling can also be used as it to top Pound Cake, toast, Bagels, etc.... If you vary the liqueur, you have many other applications too. You can also leave it off. You can change out the orange for lime or your choice. That also goes for the Orange Butter, you can use instead of syrup, over ice cream, on pancakes or whatever you'd like.
The Cristalized Orange Slices can be a snack, a gift, a topper for cupcakes or cakes. They are amazing eaten by themselves, dipped in dark chocolate or you can use limes, tangelos, mandarins....

Create your own masterpiece and see (but mostly taste) how wonderful this cake is.... I hope you enjoy it and share with your family.... Enjoy!

NOTE: These cakes can be made in Chocolate, Matcha Green Tea, Red velvet, Rainbow, Tiramisú, Mango, Bailey's, Dulce de Leche, Hazelnut.... you get the idea, not only can you flavor the crepes, but you can flavor the creme to go along and reinforce the flavor or to create a contrast.... you can add fruits, nuts or whatever you can come up with too and use toppings too, now can you see how flexible this cake is plus if you make the parts in advance, assembling will be quick and easy.