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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.
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2
Brush a 10-inch nonstick skillet lightly with some of melted butter, then heat over medium-high heat until hot.
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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).
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4
Cook until underside is golden and top is just set, about 15 to 45 seconds.
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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.
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6
Transfer to a plate (make sure it is a big enough to hold a lot of crepes easily).
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7
Continue making crepes, brush the skillet with a little bit of butter or oil every time, and stacking on the plate.
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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.
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9
Center a crepe on a big serving plate and spread with 1/4 cup cream.
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10
Continue stacking crepes and spreading with cream, ending with a crepe.
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11
Chill, covered, for at least 4 hours and up to 24.
