- 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.