This recipe is from the March edition of Gourmet. I would recommend using two percent rather than whole milk or half and half for heavy cream if you want to lower the fat and calories. *Times do not include chilling time
- 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)
- 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.