Honey Lavender Crêpe Cake

This is the show-stopping dessert to impress all your guests at your next get-together. Tender crêpes are layered between silky smooth honey-sweetened pastry cream and then topped with sweetened whipped cream and more honey.

Honey Lavender Crêpe Cake
(layered crêpes + pastry cream + honey drizzle)
Serves 8

What you need:
For the pastry cream:
3 cups whole milk, divided
½ cup Savannah Bee Company Honey (we used Lavender Honey)
4 large egg yolks
½ cup cornstarch
½ teaspoon kosher salt
6 tablespoons butter, cut into small pieces
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 tablespoon powdered sugar

For the crêpes:
2 tablespoons granulated sugar
2 teaspoons lemon zest
1 ¾ cups all-purpose flour
2 cups whole milk
½ cup water
2 tablespoons Savannah Bee Company Honey (we used Lavender Honey)
6 large eggs
¼ cup butter, melted and cooled
1 teaspoon vanilla extract
Butter for the skillet

For garnish:
Sweetened whipped cream
Savannah Bee Company Honey (we used Lavender Honey), for drizzling
Edible flowers

What to do:

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?

#savethebees