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Honey Chamomile Crêpe Cake: A Delightful Dessert Recipe to Savor

  • Author: Maria
  • Total Time: 80 minutes
  • Yield: 10-12 servings 1x

Description

Enjoy a sophisticated Crêpe Cake featuring delicate layers of crêpes and a creamy chamomile filling. This elegant dessert is perfect for special occasions or a cozy afternoon treat, combining the soothing flavors of chamomile with the lightness of crêpes.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 ½ cups milk
  • 2 tablespoons melted butter
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup heavy cream
  • 1/2 cup mascarpone cheese
  • 1/4 cup honey
  • 2 tablespoons dried chamomile flowers
  • 1 teaspoon vanilla extract
  • 1 tablespoon powdered sugar (optional, for sweetness)
  • Fresh chamomile flowers (optional)
  • Honey drizzle

Instructions

  1. In a large mixing bowl, combine the flour and salt. Whisk them together to ensure they are well mixed.
  2. In a separate bowl, beat the eggs. Then, add the milk, melted butter, honey, and vanilla extract. Whisk until everything is combined and smooth.
  3. Gradually pour the wet ingredients into the dry ingredients, whisking continuously to avoid lumps. The batter should be smooth and slightly runny. If you notice any lumps, you can strain the batter through a fine-mesh sieve.
  4. Cover the batter with plastic wrap and let it rest in the refrigerator for at least 30 minutes.
  5. After the batter has rested, heat a non-stick skillet or crêpe pan over medium heat. Lightly grease the pan with a little butter or oil.
  6. Pour about 1/4 cup of batter into the center of the pan. Quickly tilt and swirl the pan to spread the batter evenly into a thin layer.
  7. Cook the crêpe for about 1-2 minutes, or until the edges start to lift and the bottom is lightly golden. Use a spatula to gently flip the crêpe over and cook for another 1 minute on the other side.
  8. Transfer the cooked crêpe to a plate and repeat the process with the remaining batter, stacking the crêpes on top of each other as you go.
  9. In a small saucepan, heat 1/2 cup of heavy cream over low heat. Add the dried chamomile flowers and let them steep for about 10 minutes.
  10. After steeping, strain the cream through a fine-mesh sieve to remove the chamomile flowers. Allow the infused cream to cool to room temperature.
  11. In a mixing bowl, combine the cooled chamomile-infused cream, mascarpone cheese, honey, and vanilla extract. Using an electric mixer, beat the mixture on medium speed until it becomes light and fluffy. If you prefer a sweeter filling, you can add powdered sugar to taste.
  12. Start with one crêpe and place it on a serving plate. Spread a thin layer of the chamomile cream filling over the crêpe.
  13. Place another crêpe on top of the cream layer and gently press down. Repeat this process, layering crêpes and cream filling until you have used all the crêpes.
  14. Once assembled, spread a final layer of chamomile cream on the top crêpe. Garnish with fresh chamomile flowers and a drizzle of honey.

Notes

  • Allow the crêpes to cool completely before assembling the cake to prevent the cream from melting.
  • You can adjust the sweetness of the cream filling by adding more or less powdered sugar according to your taste.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes

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Find it online: https://recipesrefreshing.com/honey-chamomile-crepe-cake/