Wednesday, September 22, 2010

Dulce de leche crêpe cake with Suzette sauce

Dulce de leche crêpe cake with Suzette sauce / Bolo de crepes com doce de leite e calda Suzette

Before I give you the recipe for this delicious dessert, I have to confess something: I cheated. See those pretty little citrus segments on top of the crepe cakes? I did not cut those. I suck at segmenting citrus fruit. After murdering two oranges trying to finish up the recipe I gave up – and reached for the jar of mandarins in syrup I had gotten in a Christmas basket and thought I would never use. :D

Wow, I feel a lot lighter now. :D

Dulce de leche crêpe cake with Suzette sauce / Bolo de crepes com doce de leite e calda Suzette

Dulce de leche crêpe cake with Suzette sauce
from Australian Gourmet Traveller

395g (1 can) dulce de leche
4 oranges, segmented
pouring cream, whisked to soft peaks, to serve

Crêpe batter:
350g (2 ½ cups) all purpose flour
finely grated zest of 1 orange
4 cups (960ml) whole milk
160g unsalted butter, coarsely chopped
1 teaspoon caster sugar
1 teaspoon salt
6 eggs
2 tablespoons vegetable oil
1 cup (240ml) beer

Suzette sauce:
½ cup + 1 tablespoon (127g) unsalted butter, coarsely chopped
¼ cup + 1 ½ tablespoons (68g) caster sugar
finely grated zest of 2 oranges
1 teaspoon orange-blossom water (optional)
½ cup (120ml) freshly squeezed orange juice
1 tablespoon + ¼ cup (60ml) Cointreau, Grand Marnier or brandy, separate use

Start by making the crêpe batter: combine flour and zest in a large bowl and form a well in the center. Combine milk, butter, sugar and salt in a saucepan over high heat until butter melts (5-6 minutes). Whisk eggs and oil in a bowl until combined, add milk mixture, then gradually pour into flour, stirring with a whisk until blended and smooth. Stir in beer, cover with plastic, stand at room temperature for 30 minutes, then refrigerate to rest (overnight)*.
Heat a non-stick crêpe pan with a 21cm-diameter base over medium-high heat, add ¼ cup (60ml) crêpe batter, swirl to coat pan, cook until golden (2 minutes), turn and cook until set (30 seconds). Transfer to a plate and repeat, stacking crêpes as you go. Makes about 25 crêpes.
Spread 3 teaspoons of dulce de leche on each crêpe except the top one, stacking crêpes on an ovenproof serving plate as you go. Set aside at room temperature.
For Suzette butter, cook butter, sugar, zest and orange-blossom water in a saucepan over medium heat until sugar dissolves and bubbles (4-5 minutes). Add orange juice and 1 tablespoon Cointreau and simmer until slightly thickened (7-8 minutes; the sauce can be made ahead up to this stage and reheated when ready to use).
To serve, preheat oven to 180°C/350°F. Warm crêpe cake in oven (5-8 minutes). Meanwhile, add orange segments to Suzette butter, warm over low heat (3 minutes), spoon a little Suzette butter with orange segments over cake, and transfer remaining to a serving dish. Return pan to heat until warm, add remaining Cointreau, carefully ignite alcohol with a long match, tilting pan away from you (be careful as alcohol will burst into flames), then pour over cake while still lit. Serve warm with whipped cream and Suzette butter.

* I refrigerated my batter for 6 hours and it worked out fine

Serves 12 – I halved the recipe above, made 12cm crêpes and got 20; made two stacks with 10 crêpes each

14 comments:

Xiaolu @ 6 Bittersweets said...

Beautiful, Patricia! I am slightly obsessed with crepes (can't visit new york city without going to The Creperie at least once) AND dulce de leche so these were practically made for me 8D. There's definitely no shame in taking some shortcuts once in a while. Love the convenience factor of the canned oranges.

Dealicious Cooking said...

Parabens pelo blog. Descobri no Food 52. Fotos incriveis. Compartilhamos a mesma paixao...Cooking!

Torviewtoronto said...

lovely presentation

The Urban Baker said...

crepes are touch and go for me...haven't mastered it. you seemed to have done a pretty good job. looks delicious, patricia!

Priya said...

Irresistible crepe cake, looks yummm!

Taz said...

yum, this looks and sounds amazing!

Megan said...

Holy Smokes.... that looks amazing! Love it... it just looks out of this world and who cares about the canned mandarins! (Ha!) - Have a good one - Megan@foodalution.com

LimeCake said...

i don't think i've EVER tried a crepe cake, let alone made one. this look so delicious!

Patricia Scarpin said...

Xiaolu, thank you, sweetie! I am planning a trip to NY a year from now and will include The Creperie on my list! ;)
I'm glad you like this recipe - the minute I got the magazine I knew I would have to make it. :D

Dealicious..., obrigada pela visita!

Torview..., thank you!

Susan, I'm sure your crepes are beautiful! :D

Priya, thank you!

Taranii, thank you, darling!
xoxo

Megan, thank you for stopping by! The canned mandarins saved my life! :D

Lime Cake, I bet you would like it! :D
Thank you!

bakersroyale said...

These are so beautifully rustic looking and sound delish.

I'm always so impressed with all your recipes and the photography is always great.

Amanda Stuckey said...

Ummm...I'm starting to feel really sad that I've never eaten a crepe cake in my life before. I need to fix this.

Heidi - Apples Under My Bed said...

hehe, love the confession. I have never tried segmenting fruit but I imagine I would also suck at it :)
These look delightful - I am now inspired to make crepes for breakfast asap! Im thinking Sunday...
Heidi xo

niksya said...

It's magic! Amazingly beautiful!

Les rêves d'une boulangère (Brittany) said...

I could stare at these all day. They are fabulous!

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