Honey Lavender Crêpe Cake

1. Wash Up!

2. Make the pastry cream: Heat 2½ cups of the milk in a medium saucepan until bubbles form around the edges. While the milk heats, whisk together the remaining milk, honey, egg yolks, cornstarch, and salt in a large bowl. Gradually add the warm milk to the egg mixture, whisking constantly. Pour the mixture through a strainer into the saucepan. Cook over low heat, whisking constantly, until the mixture thickens. Remove from the heat to another bowl and stir in the vanilla. Cover the surface with plastic wrap and let cool.

3. Make the crêpes: Whisk together the sugar, lemon zest, and flour in a medium bowl. Whisk together the milk, water, honey, eggs, butter, and vanilla in a separate large bowl. Gradually add the flour mixture to the milk mixture, whisking until smooth. (The batter will be thin.) Heat a little butter in a small nonstick skillet over medium heat. Add a small ladleful of batter (just enough to cover the bottom of the skillet) and tilt the skillet. Cook 30 seconds to 1 minute. Flip and cook on the other side until golden. Remove the crêpe from the skillet and repeat the process. (You should get about 25 crêpes.)

4. Finish the pastry cream: Beat the whipping cream and powdered sugar until soft peaks form. Uncover the pastry cream and stir to loosen. Stir a little of the whipped cream into the pastry cream to lighten. Fold the remaining whipped cream into the pastry cream.

5. Build the cake: Place one crêpe on a cake plate or platter. Top with a thin layer of pastry cream. Repeat the process until you place the final crêpe on top.

To Serve: Garnish with sweetened whipped cream. Drizzle with more honey and sprinkle with edible flowers.

Pro Tip: Serve this as crêpes filled with pastry cream and topped with whipped cream and honey if you’re short on time.

Table Talk: If you could learn another language which one would you choose?