Honey Chamomile Crêpe Cake

⏱️ Total time: ~6 hours (mostly chilling)

Ingredients (for one 8‑inch cake)

Crepe Batter (makes ~20 crepes)

• 1½ cups whole milk
• 3 or 4 chamomile tea bags
• 2 tbsp honey (plus extra for drizzle)
• 6 large eggs
• 1½ cups all-purpose flour
• ½ tsp lemon zest
• ¼ cup powdered sugar
• 2 tbsp unsalted butter, melted + more for greasing
• Pinch of salt
• ½ cup heavy cream (for steeping and folding)

Mascarpone Whipped Cream Filling

• 8 oz mascarpone
• 2¼ cups heavy cream, divided
• 2 tbsp honey
• 2 tsp vanilla extract (or paste)
• Lemon zest optional

Garnish

• Honey for drizzling
• Dried or edible chamomile flowers
• Fresh berries (optional)

🥣 Directions

1. Infuse Milk: Warm milk gently, add chamomile tea bags, steep 15 mins. Whisk in 2 tbsp honey.
2. Make Crepe Batter: In a bowl, whisk eggs, powdered sugar, lemon zest, melted butter, flour, salt, and steeped milk. Chill at least 30 mins.
3. Cook Crepes: Using a non-stick pan brushed with butter, pour ~¼ cup batter, swirl thin, cook 30–45 sec per side until lightly golden. Cool on wire rack.
4. Whip Filling: In a mixer, whip 1½ cups heavy cream to soft peaks. In a separate bowl, whisk mascarpone, 2 tbsp honey, vanilla, then fold in whipped cream. Reserve ½ cup whipped cream.
5. Layer the Cake: On a cake stand, place a crepe, spread a few tablespoons of mascarpone cream, repeat until using most crepes. Top with reserved cream swirl. j
6. Garnish & Chill: Drizzle honey, sprinkle chamomile flowers, optionally add berries. Chill until serving.