Things got pretty intense last weekend.
I'm getting a little worried about the dessert world. A lot of the food blogs I read have been featuring a new trend. Shaved ice desserts. While that sounds refreshing, it doesn't sound quite...substantial. I've said multiple times that I'm not a big sweets person. However recently, I have been experiencing a bit of a sugar craving. So if I'm going to eat a dessert, you can bet that it's not going to be some sort of flavored, solidified water. If I'm going to eat a dessert, you can bet it's going to have twenty layers.
Also, when I say I'm not a sweets eater, I don't mean it in a pretentious "I'm so healthy way." I get intense cravings to wolf down a bag of salt and vinegar chips almost every day. I'm more of a salty girl than a sweet lover. So it's fitting that I struggle to make desserts just like I struggle to eat them. So I found myself unexpectedly drawn to this crepe cake recipe. Crepes can be savory. Crepes don't require too much science and measuring. I've said it before but when baking soda and baking powder get thrown into play, I'm lost. So, I can confidently say, I'm pretty good at making crepes. Also, after reading numerous blog posts about shaved ice recipes, I wanted to go big. Note: no disrespect against a popsicle. I lived off of Flav - Or - Ices for a good six years. I just can't take an artistic bowl of grapefruit infused ice seriously. That's not a meal...that's not an end to a meal. That's a beverage.
So on Sunday after church, I found myself sitting in front of my non-stick skillet prepared to make twenty crepes. Twenty - one to be exact since the first crepe always sucks. Just like the first pancake.
Also, when I say I'm not a sweets eater, I don't mean it in a pretentious "I'm so healthy way." I get intense cravings to wolf down a bag of salt and vinegar chips almost every day. I'm more of a salty girl than a sweet lover. So it's fitting that I struggle to make desserts just like I struggle to eat them. So I found myself unexpectedly drawn to this crepe cake recipe. Crepes can be savory. Crepes don't require too much science and measuring. I've said it before but when baking soda and baking powder get thrown into play, I'm lost. So, I can confidently say, I'm pretty good at making crepes. Also, after reading numerous blog posts about shaved ice recipes, I wanted to go big. Note: no disrespect against a popsicle. I lived off of Flav - Or - Ices for a good six years. I just can't take an artistic bowl of grapefruit infused ice seriously. That's not a meal...that's not an end to a meal. That's a beverage.
So on Sunday after church, I found myself sitting in front of my non-stick skillet prepared to make twenty crepes. Twenty - one to be exact since the first crepe always sucks. Just like the first pancake.
This post was inspired by Mitzy at Home
Ingredients:
recipe for twenty crepes:
4 large eggs
6 cups milk
5 cups all-purpose flour
1 teaspoon salt
canola oil for cooking.
orange filling:
16oz ricotta cheese
1/2 cup of butter
1/2 confectioners sugar
2 tablespoons grand marnier
Orange zest to taste.
Beat eggs and salt until they are light and fluffy. Whisk in a few tablespoons of flour until the mixture resembles a thick paste. Slowly add in the 1/2 cup of milk and a 1/2 cup of flour and whisk to incorporate. Continue rotating back and forth until you have a light milky batter. Over high heat, heat up a small amount of canola oil on a very non-stick pan. Allow the oil to coat the pan. Remove the pan from the heat and pour out any excess oil. Lower the heat to medium and scoop in 1/2 cup of the batter. Swirl the pan around quickly so the batter covers the edges of the pan. Cook for about a minute (or until you see bubbles form on the surface). Use a rubber spatula to carefully flip the crepe over. Cook for another 15 - 30 seconds and transfer the crepe to plate to cool. Continue this process until you have finished all twenty crepes. Place the crepes in the fridge to cool.
Meanwhile beat the butter ricotta cheese together until it is nicely whipped. Add in the sugar, zest, and Grand Marnier and beat on low. You can always add in more sugar but I don't like mine too sweet.
To assemble the cake place one crepe in a cake dish or large plate. Spread some of the ricotta mixture over the top of the crepe. Place another crepe on top of the frosted crepe. Repeat this process until you have layered all the crepes. Frost the outer sides of the cake with any additional cheese filling. It doesn't have to be pretty. Garnish the top of your cake with finely sliced oranges. Chill for thirty minutes before serving.
Ingredients:
recipe for twenty crepes:
4 large eggs
6 cups milk
5 cups all-purpose flour
1 teaspoon salt
canola oil for cooking.
orange filling:
16oz ricotta cheese
1/2 cup of butter
1/2 confectioners sugar
2 tablespoons grand marnier
Orange zest to taste.
Beat eggs and salt until they are light and fluffy. Whisk in a few tablespoons of flour until the mixture resembles a thick paste. Slowly add in the 1/2 cup of milk and a 1/2 cup of flour and whisk to incorporate. Continue rotating back and forth until you have a light milky batter. Over high heat, heat up a small amount of canola oil on a very non-stick pan. Allow the oil to coat the pan. Remove the pan from the heat and pour out any excess oil. Lower the heat to medium and scoop in 1/2 cup of the batter. Swirl the pan around quickly so the batter covers the edges of the pan. Cook for about a minute (or until you see bubbles form on the surface). Use a rubber spatula to carefully flip the crepe over. Cook for another 15 - 30 seconds and transfer the crepe to plate to cool. Continue this process until you have finished all twenty crepes. Place the crepes in the fridge to cool.
Meanwhile beat the butter ricotta cheese together until it is nicely whipped. Add in the sugar, zest, and Grand Marnier and beat on low. You can always add in more sugar but I don't like mine too sweet.
To assemble the cake place one crepe in a cake dish or large plate. Spread some of the ricotta mixture over the top of the crepe. Place another crepe on top of the frosted crepe. Repeat this process until you have layered all the crepes. Frost the outer sides of the cake with any additional cheese filling. It doesn't have to be pretty. Garnish the top of your cake with finely sliced oranges. Chill for thirty minutes before serving.
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