Bailey’s Irish Cream Crêpe Cake

Okay, so I can’t necessarily claim that this recipe is Irish… but it does have Bailey’s, and I’m Irish… so… I know, this defense is getting more painful by the minute. But isn’t it fancy? Doesn’t it just make you want to plan a St. Patrick’s Day party right now so you can show it off? Or is that just me…

St. Patrick’s Day is one of my favorite holidays, partly because it seems to be the only holiday with zero pressure attached to it. Just eat, drink, and be merry… those are your instructions.

How could you not love that?

This cake might not be Irish, but it is delicious, and even though it might look like the opposite of “no pressure,” I swear it’s not — the whole thing was shockingly easy. If I were serving it at a party I’d add a little drizzle of dark chocolate to the plate and just impress the heck out of everyone with the fanciest stack of pancakes they’ve ever had.

Bailey’s Irish Cream Crêpe Cake
Adapted from Gourmet

6 large eggs
1 cup whole milk
3 cups chilled heavy cream, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup granulated sugar
1/4 cup confectioners sugar
2 tablespoons unsalted butter, melted
1/3 cup Bailey’s Irish Cream

Blend eggs, milk, 1/2 cup cream, and 1/2 teaspoon vanilla with flour, salt, cinnamon and confectioners sugar 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 crêpe 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, granulated sugar, and Bailey’s 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. Dust with a little confectioners sugar before serving.