Grand Marnier Crêpe Cake

1.Blend eggs, milk, 1/2 cup cream, and 1/4 teaspoon vanilla with flour, salt, 1 tablespoon sugar, and 1 teaspoon zest in a blender until 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.

4.Cook until underside of crêpe is golden, about 45 seconds.

5.Loosen edge of crêpe with a heatproof rubber spatula, then flip crêpe over with your fingertips and cook 15 seconds more.

6.Transfer to a plate.

7.Continue making crêpes, brushing skillet with butter each time and stacking crêpes on plate.

8.Beat remaining 1 cup cream with 2 tablespoons sugar, 1/2 teaspoon vanilla, 1 tablespoon zest, and Grand Marnier in a large bowl with an electric mixer until cream holds stiff peaks.

9.Put 1 crêpe on a serving plate and spread with 1/4 cup cream.

10.Continue stacking crêpes and spreading with cream, ending with a crêpe.

11.Chill, covered, at least 4 hours and up to 24.