A Jonathan Dye Dispatch: Parisian-Inspired Celebratory Cake

I had the chance to travel to Paris in March, and have gained the weight to prove that in the city… there’s nothing better to do than to EAT! From brasseries to bistros to corner bakeries and cheese mongers, the city is ready to feed you, and feed you well! Here in the States, we are no stranger to crêpes. They are sweet or savory, and always a pleasure. Making crêpes is fun, and I love to make the en masse so that I can do the work at once and reap the benefits for weeks to come (they freeze well). Selfishly, I like to make a double batch of batter, put on a movie in the kitchen, and spend 2 hours watching an old flick and flipping French pancakes. 

I had my share of crêpes when I traveled to Paris… but have you ever made a crêpe CAKE? I found a recipe online that was basic, elevated… and poof! A crêpe cake that was beautiful, delicious, and inspiring was born. With as many layers as you want, filled with infused whipped cream and a tender texture, it’s a lovely celebration, party or not. So, dust off your bottle of Grand Marnier (you’ve likely got it someplace) and go to town! Please check out the photos and recipe below and get inspired to make your own… let us know how it turns out!

And remember, Jonathan Davis and I want to stay in touch! We are teaching cooking classes at the Fullerton Arboretum for the remainder of Spring, Summer and into the Fall, so check out the class schedule here! The next one, “Early Summer Celebration,” will be held on May 28th and will focus on incorporating fabulous seasonal produce into your summer recipes. Tickets often sell out, so sign up soon and we will see ya there! (Keep scrolling for crêpe cake photos and recipe!)

Grand Marnier Crêpe Cake Recipe & Directions 

Makes 1 9” cake, serves 10

This is a glorious cake, and you may double the crêpe and filling recipes for one that is twice as tall! If you like, adorn with candied orange slices.


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 crêpe 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.

Good Eating & Cooking,

Jonathan Dye


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