Honey Chamomile Crêpe Cake

Let’s celebrate the delicate flavors of honey and chamomile with a heavenly crepe cake! It’s as stunning as it is delicious. This labor of love is layers of thin chamomile crêpes filled with a rich honey and mascarpone cream, topped with a sprinkle of flowers.

Friends, hello! We’ve officially entered May, my birthday month so naturally – I’ve got cake on the brain.

There are no shortage of cake ideas around here. A classic like, Everybody’s Chocolate Birthday Cake is an obvious choice for birthday dessert, but since there are already several birthday celebrations in the calendar, we’re going to need a lot of cake.

Enter, this mille-crêpe cake. An unlikely birthday cake scented with chamomile and dripping with honey.  Layers of paper thin crêpes are filled with a honey mascarpone cream and make for the most satisfying slice of layer cake because well, there’s a million layers.

The thing about this cake is…. we have to make all the layers.  While this cake is a labor of love, flipping crêpes at the stovetop – consider us flipping instead of baking.

Whether you make this cake for Mother’s Day or your favorite Taurus or Gemini, I hope you enjoy the process.  Heck, if this cake just inspires you to make crêpes for breakfast, I’m good with that too.

Let’s go!

Here are the ingredients you’ll need to make this crepe cake recipe:

•  whole milk

•  chamomile tea bags

•  honey

•  heavy cream

•  vanilla extract or vanilla bean paste

•  all-purpose flour

•  granulated sugar

•  lemon zest

•  kosher salt

•  six large eggs

•  unsalted butter

We’ll start by turning milk into tea.  Steam milk in a saucepan before adding two chamomile tea bags to steep.  Steep the bags for 15 minutes then whisk in two tablespoons of honey.  A subtle and sweet chamomile milk – this cake is already a delight.

While the milk and chamomile steep, whisk together the dry ingredients, adding just a dash of lemon zest for a hint of citrus brightness.