Lee's Kitchen: A divine cake from leftover crepes - theday.com

I guess I thought, once I had had my second dose of COVID-19 vaccine, plus waited the two-plus weeks to make sure I was safe from the infection and to be around people but still safely masked most of the time, friends old or older than I could go out to dinner, in a restaurant.

I was wrong. Nobody wanted to go out and play.

I am still reading two to three books a week, watching too much television, finishing Sunday’s New York Times often by Monday night and still tired of my own food. Both UConn basketball teams have made the NCAA brackets (the men by a hair’s breath, the women one of four in the highest bracket).

I called my friend Nancy Trimble, and she said there is America’s Cup sailing from New Zealand but says I don’t stay awake long enough to watch it. She is right, but I can DVR the finals and I have NBCSN.

But am I that bored? Yup. While a friend of mine once said watching sailing is like watching paint dry, Nancy promised me it isn’t these days.

“Is it multihulls?” I asked. To me, that is not sailing. She said these are single-hulled boats and each of the finals last around 25 minutes. She is right. These boats are fast, we can watch it from four different angles (three different cameras and one digitized), it is exciting and, for a woman of any age, the men are gorgeous. The boats are, too.

I still am reading a lot, writing a lot, watching too much television (my latest is the Morning Show, on Apple TV) and still a bit tired of my own cooking. But I haven’t made crepes in years, and they freeze easily layered with piece of waxed paper. They are great for savory or sweet leftovers and I love a crepes cake. You can layer the crepes with chopped walnuts, maple syrup, bitter or sweet jam or even orange butter. I made the crepes in under half an hour and had them in the freezer in no time. They are so delicious. Your first or second crepe might not look good. On the other hand, they taste delicious. Eat them. Your new ones will be gorgeous.

Grand Marnier Crepe Cake

From Gourmet magazine, March, 2008

Makes at least 24 to 40 crepes, depending on size of pan

6 eggs

1 cup of whole milk (2 percent is fine)

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, ½ cup cream and one-half teaspoon vanilla with flour, salt, one-quarter

confectioners’ sugar and 1 teaspoon zest in a blender until just smooth.

Brush a 10-inch nonstick skillet lightly with some of the melted butter, then heat over medium-high heat until hot. Pour in a scant one-quarter cup of batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crepe.)

Cook until underside is golden and top is just set, 15 to 45 seconds. Loosen edge of crepe with a heatproof rubber spatula (I used my fingernails), then flip crepe over with your fingertip and cook 15 seconds more. Transfer to a plate. Continue making crepes brushing skillet with butter each or every couple of times and stacking crepes on plate.

Beat remaining 2½ cup of cream, one-half teaspoon vanilla, three-quarters cup confectioners’ sugar, 1 teaspoon orange zest and Grand Marnier in a large deep bowl with an electric mixer until cream holds stiff peaks.

Center a crepe on a serving plate and spread with one-quarter cream. Continue stacking crepes and spreading with cream, endings with a crepe. Chill, covered, at least 4 hours or up to 24 hours. Serve with fresh berries for garnish, if you like.

On the Side

I must admit to an addiction: V-8. It used to be Coca-Cola, but I gave up soda some time ago (although, when I go out to eat, I do order one or two with my meal).

I gave up BJs when I realized that the $25 yearly "dues" was only for new members; mine would be $55 per month. It annoyed me that BJs doesn't care about loyal customers, so I gave them up for Costco.

When I realized Costco doesn't offer V-8 in any size, I cried to my daughter, who suggested I order it online. Now I get 12 12-ounce plastic bottles of V-8 monthly. I want more than that, of course, but I am slowly weaning myself from a 64-ounce jar a week to 36 ounces. Fortunately, since most supermarkets are open from 7 a.m. to 9 p.m., I can usually get 46-ounce if I need it.

Lee White lives in Groton. She can be reached at leeawhite@aol.com.

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