Grand Marnier Crepe Cake

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 6 large eggs
• 1 cup whole milk
• 3 cups heavy cream, chilled and divided
• 1 teaspoon pure vanilla extract, divided
• 1 cup all-purpose flour
• 1/8 teaspoon salt
• 1 cup confectioners' sugar, divided
• 2 teaspoons orange zest, grated and divided
• 2 tablespoons unsalted butter, melted
• 1 tablespoon grand marnier (optional) or 1 tablespoon cointreau liqueur (optional)

Recipe

• 1 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.
• 2 brush a 10-inch nonstick skillet lightly with some of melted butter, then heat over medium-high heat until hot.
• 3 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 one).
• 4 cook until underside is golden and top is just set, about 15 to 45 seconds.
• 5 loosen edge of crepe with a rubber spatula (or one that is good with crepes), then flip the crepe over with your fingertips and cook for 15 seconds more.
• 6 transfer to a plate (make sure it is a big enough to hold a lot of crepes easily).
• 7 continue making crepes, brush the skillet with a little bit of butter or oil every time, and stacking on the plate.
• 8 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.
• 9 center a crepe on a big serving plate and spread with 1/4 cup cream.
• 10 continue stacking crepes and spreading with cream, ending with a crepe.
• 11 chill, covered, for at least 4 hours and up to 24.