Gâteau De Crêpes Recipe
Grand Marnier, cherry, crème Chantilly
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Ingredients
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Crêpes
Cherry Grand Marnier Filling
Crème Chantilly (whipped cream)
Assembly & Garnish
Method
Crêpes
- 1
Make batter
In a large bowl, whisk the flour, sugar and salt. In a separate bowl, lightly beat the eggs then whisk in milk, water and vanilla. Gradually pour the wet mixture into the dry ingredients, whisking until smooth and no lumps remain. Whisk in the melted butter. Let the batter rest at room temperature for 30 minutes (or refrigerate up to 24 hours) to relax the gluten and eliminate bubbles.
- 2
Cook crêpes
Heat a 9-10 inch nonstick skillet or crêpe pan over medium heat until hot. Lightly brush with melted butter. Stir the batter, then pour about 1/4 to 1/3 cup (60–80 ml) of batter into the center of the pan and immediately tilt/rotate to spread a very thin, even layer. Cook 30–60 seconds until the edges lift and the underside is lightly golden; flip with a spatula and cook 15–30 seconds more. Transfer to a plate and cover with a clean kitchen towel to keep pliable. Repeat, stacking crepes, until you have about 18–22 crêpes (adjust yield; extra batter may remain).
Cherry Grand Marnier Filling
- 3
- 4
Thicken and flavor
Mix cornstarch with 1 tablespoon cold water to form a slurry. Stir the slurry into the simmering cherries and cook 1–2 minutes until the mixture thickens slightly. Remove from heat, stir in butter and 3 tablespoons Grand Marnier. Taste and add up to 1–2 tablespoons more Grand Marnier or a pinch more sugar if desired. Let cool to room temperature; the sauce will thicken further as it cools.
Crème Chantilly (whipped cream)
- 5
Whip cream
Chill a mixing bowl and beaters in the freezer for 10 minutes. Pour chilled heavy cream into the bowl. Add powdered sugar, vanilla and optional orange zest. Using an electric mixer on medium-high speed, whip until soft-to-medium peaks form — smooth, billowy, and holding shape but still silky. Do not overwhip to dryness. Refrigerate until needed.
Assembly & Garnish
- 6
Layer the gâteau
Place one crêpe on a cake plate or serving platter. Lightly brush with 1/2 teaspoon Grand Marnier (optional). Spread 1 heaping tablespoon of cooled cherry filling over the crêpe, leaving a very small border. Spread a thin layer (about 1 tablespoon) of crème Chantilly over the cherries. Top with another crêpe and repeat the process, stacking about 18–22 crêpes with filling between each layer. For a taller gâteau, use more filling between every other crepe to maintain balance. Reserve a little whipped cream and cherry sauce for the top.
- 7
Finish and chill
After stacking, smooth a thin layer of whipped cream around the sides and over the top to seal the cake if desired. Spoon remaining cherry sauce decoratively on top and garnish with fresh cherries, orange zest or mint. Dust lightly with confectioners' sugar and brush a few spots with the remaining Grand Marnier for aroma. Refrigerate the finished gâteau for at least 1 hour so layers settle and flavors marry; up to 4 hours for best texture.
- 8
Serve
Using a sharp serrated or very thin blade knife, cut into wedges. Clean the knife between cuts for neat slices. Serve chilled or just slightly cool, with extra crème Chantilly and cherry sauce on the side.