GRAND MARNIER CREPE CAKE

Steps:

• 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 one).
• Cook until underside is golden and top is just set, about 15 to 45 seconds.
• 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.
• Transfer to a plate (make sure it is a big enough to hold a lot of crepes easily).
• Continue making crepes, brush the skillet with a little bit of butter or oil every time, and stacking on the 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 crepe on a big serving plate and spread with 1/4 cup cream.
• Continue stacking crepes and spreading with cream, ending with a crepe.
• Chill, covered, for at least 4 hours and up to 24.