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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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 Ingredients:
6 large eggs |
1 cup whole milk |
3 cups heavy cream, chilled and divided |
1 teaspoon pure vanilla extract, divided |
1 cup all-purpose flour |
1/8 teaspoon salt |
1 cup confectioners' sugar, divided |
2 teaspoons orange zest, grated and divided |
2 tablespoons unsalted butter, melted |
1 tablespoon grand marnier (optional) or 1 tablespoon cointreau liqueur (optional) |
Directions:
1. 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.
2. Brush a 10-inch nonstick skillet lightly with some of melted butter, then heat over medium-high heat until hot.
3. 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).
4. Cook until underside is golden and top is just set, about 15 to 45 seconds.
5. 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.
6. Transfer to a plate (make sure it is a big enough to hold a lot of crepes easily).
7. Continue making crepes, brush the skillet with a little bit of butter or oil every time, and stacking on the plate.
8. 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.
9. Center a crepe on a big serving plate and spread with 1/4 cup cream.
10. Continue stacking crepes and spreading with cream, ending with a crepe.
11. Chill, covered, for at least 4 hours and up to 24.
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