Guest guest Posted March 2, 2008 Report Share Posted March 2, 2008 grand marnier crepe cake 6 large eggs 1 cup whole milk 3 cups chilled heavy cream, divided 1 teaspoon pure vanilla extract, divided 1 cup all-purpose flour 1/8 teaspoon salt 1 cup confectioners sugar, divided 2 teaspoons grated orange zest, divided 2 tablespoons unsalted butter, melted 1 tablespoon Grand Marnier or Cointreau 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. Brush a 10-inch nonstick skillet lightly with some of melted butter, then heat over medium-high heat until hot. 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 crêpe.) Cook until underside is golden and top is just set, 15 to 45 seconds. Loosen edge of crépe with a heatproof rubber spatula, then flip crêpev over with your fingertips and cook 15 seconds more. Transfer to a plate. Continue making crêpes, brushing skillet with butter each time and stacking on plate. 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. Center a crêpe on a serving plate and spread with 1/4 cup cream. Continue stacking crêpes and spreading with cream, ending with a crêpe. Chill, covered, at least 4 hours and up to 24. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 2, 2008 Report Share Posted March 2, 2008 Dear Maria, Thank you very much for recipes but is there any alternative for Egg. I am vegetarian and for me no Egg. Best regards Kumar Maria Sanchez <yankeegrL425 wrote: grand marnier crepe cake 6 large eggs 1 cup whole milk 3 cups chilled heavy cream, divided 1 teaspoon pure vanilla extract, divided 1 cup all-purpose flour 1/8 teaspoon salt 1 cup confectioners sugar, divided 2 teaspoons grated orange zest, divided 2 tablespoons unsalted butter, melted 1 tablespoon Grand Marnier or Cointreau 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. Brush a 10-inch nonstick skillet lightly with some of melted butter, then heat over medium-high heat until hot. 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 crêpe.) Cook until underside is golden and top is just set, 15 to 45 seconds. Loosen edge of crépe with a heatproof rubber spatula, then flip crêpev over with your fingertips and cook 15 seconds more. Transfer to a plate. Continue making crêpes, brushing skillet with butter each time and stacking on plate. 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. Center a crêpe on a serving plate and spread with 1/4 cup cream. Continue stacking crêpes and spreading with cream, ending with a crêpe. Chill, covered, at least 4 hours and up to 24. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 4, 2008 Report Share Posted March 4, 2008 " In baked goods, try commercial egg replacers — a dry product made mostly of potato starch. Or you can use the following to replace one egg: 1/4 cup whipped tofu or 1 tablespoon milled flaxseed mixed with 3 tablespoons of water. For an egg-free omelet use tofu instead of eggs. " Taken from (http://www.mayoclinic.com/health/vegetarian-diet/HQ01596) I'm not sure how it would affect the taste however... , Pawan Kumar <pkkhowal wrote: > > Dear Maria, > > Thank you very much for recipes but is there any alternative for Egg. I am vegetarian and for me no Egg. > > Best regards > > Kumar > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 5, 2008 Report Share Posted March 5, 2008 dear Maria, Thank you very for the information, i will try your suggestion. best regards, Pawan Maria Sanchez <yankeegrL425 wrote: " In baked goods, try commercial egg replacers — a dry product made mostly of potato starch. Or you can use the following to replace one egg: 1/4 cup whipped tofu or 1 tablespoon milled flaxseed mixed with 3 tablespoons of water. For an egg-free omelet use tofu instead of eggs. " Taken from (http://www.mayoclinic.com/health/vegetarian-diet/HQ01596) I'm not sure how it would affect the taste however... , Pawan Kumar <pkkhowal wrote: > > Dear Maria, > > Thank you very much for recipes but is there any alternative for Egg. I am vegetarian and for me no Egg. > > Best regards > > Kumar > Why delete messages? Unlimited storage is just a click away. Quote Link to comment Share on other sites More sharing options...
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