Orange Crêpe Cake

Orange Crêpe Cake

Delicate, orange-flavored crêpes are spread with decadent Orange-Vanilla Crème Chantilly and stacked to create an impressive presentation resembling a gâteau.

Orange Crêpe Cake
Serves: approximately 16
  • 1 cup all-purpose flour
  • 2 large eggs
  • ¾ cup whole milk
  • ½ cup water
  • 3 tablespoons plus 1 teaspoon unsalted butter, melted, divided
  • 2 tablespoons granulated sugar
  • 1¼ teaspoons vanilla extract
  • 1½ tablespoons orange-flavored liqueur, such as Grand Marnier
  • 1 tablespoon fresh orange zest
  • ⅛ teaspoon fine sea salt
  • 1 recipe Orange-Vanilla Crème Chantilly (recipe follows)
  • Garnish: fresh raspberries, fresh blueberries, fresh rosemary, fresh orange zest, and confectioners’ sugar
  1. In a large bowl, beat together flour, eggs, milk, ½ cup water, 3 tablespoons butter, granulated sugar, vanilla extract, liqueur, orange zest, and salt with a mixer at medium-high speed until smooth, approximately 1 minute. Cover bowl and refrigerate for at least 1 hour or overnight.
  2. Heat a 7-inch nonstick crêpe pan or sauté pan over medium heat. Brush pan lightly with remaining 1 teaspoon melted butter. Pour ¼ cup crêpe batter into center of pan, and quickly twirl pan so batter covers entire surface. Let crêpe cook for 30 to 60 seconds. Flip crêpe, and cook until edges are golden, approximately 15 seconds. (Crêpe should hold together when removed from pan.) Repeat process until all batter is used to make approximately 10 crêpes, placing crêpes in single layers on parchment paper or paper towels to cool.
  3. Once crêpes cool, stack them with layers separated by wax paper.
  4. To assemble cake, remove a crêpe from wax paper and place on a cake plate. Spread a thin layer of Orange-Vanilla Crème Chantilly over crêpe. Repeat with remaining crêpes and crème chantilly, stacking to create a multi-layered cake, until all but one crêpe is used. Top stack with final crêpe.
  5. Garnish with berries, rosemary, orange zest, and a dusting of confectioners’ sugar, if desired. Serve immediately.
Make-Ahead Tip: Crêpes can be made up to 2 days in advance and stored in releasable plastic bags with layers separated by wax paper. Crêpe cake can be assembled, covered with damp paper towels, and refrigerated for up to an hour before serving. Garnish just before serving.

Orange-Vanilla Crème Chantilly
Serves: Approximately 4 cups
Fresh orange zest and vanilla extract elevate sweetened whipped cream from bonne to magnifique.
  • 2 cups cold heavy whipping cream
  • ¼ cup confectioners’ sugar
  • 1 tablespoon fresh orange zest
  • ½ teaspoon vanilla extract
  1. In a large, deep bowl, beat together cream, confectioners’ sugar, orange zest, and vanilla extract with a mixer at high speed until thick and creamy. Use immediately.




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