Honey Lavender Mille Crêpes Cake

Name: Honey Lavender Mille Crêpes Cake
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 2 Tbsps confectioners sugar; 118 milliliters cornstarch; 1 Tbsp dried edible lavender flowers (see note above); 9 larges egg yolks; 283 grams cups (about all-purpose flour, sifted; 473 milliliters heavy cream; 6 Tbsps honey; 2 teaspoons finely grated zest from 1 lemon; 710 milliliters milk; 0 teaspoons salt; 177 milliliters sugar; 6 Tbsps (3/4 stick) unsalted butter, chilled and cut into 6 pieces; 1 vanilla bean, halved and seeds scraped; 237 milliliters water

Honey Lavender Mille Crêpes Cake is a vegetarian dessert. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 691 calories, 11g of protein, and 39g of fat each. Head to the store and pick up butter, cornstarch, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 6 hours.

Instructions

For the Lavender Crêpes: Process sugar, lavender, and lemon zest in food processor until no lemon strands remain.

Ingredients you will need

Lemon Zest

Fresh Lavender

Crepes

Lemon

Sugar

Equipment you will use

Food Processor

Add flour and pulse to combine.

Ingredients you will need

All Purpose Flour

Add milk, water, egg yolks, melted butter, and salt and pulse until mixture is smooth. Cover and refrigerate at least 2 hours and up to 48 hours.

Ingredients you will need

Egg Yolk

Butter

Water

Milk

Salt

After crêpe batter has rested, line baking sheet with parchment paper. Stir ingredients together to recombine.

Equipment you will use

Baking Paper

Baking Sheet

Heat crêpe pan over medium-high heat and brush with butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Pour about 3 tablespoons batter into pan, swirling to coat entire surface. Cook until bottom of crêpe begins to spot and the top is dry, 45 to 60 seconds. Gently loosen edges of crêpe from pan with a heat-proof rubber spatula or offset (metal) spatula and flip. Cook an additional 30 seconds, until bottom is spotted.

Equipment you will use

Spatula

Frying Pan

Slide crêpe onto prepared baking sheet and repeat with remaining batter (there should be 18 to 20 crêpes).

Ingredients you will need

Crepes

Equipment you will use

Baking Sheet

For the Honey Pastry Cream: Bring milk, honey, vanilla bean seeds, and vanilla bean pod to boil in small saucepan over medium heat, then remove from heat and allow to steep for 10 minutes.

Ingredients you will need

Pastry Cream

Vanilla Bean

Honey

Seeds

Milk

Equipment you will use

Sauce Pan

Remove and discard pod, or, rinse, pat dry, and reserve for other use.

In large heavy-bottomed saucepan, whisk together egg yolks, sugar, cornstarch, and salt. Gradually whisk in milk and bring mixture to boil over medium-high heat, constantly and vigorously whisking. Once mixture has reached the boil, continue to cook for 1 to 2 minutes to avoid a weepy pastry cream.

Ingredients you will need

Pastry Cream

Corn Starch

Egg Yolk

Sugar

Milk

Salt

Equipment you will use

Whisk

Sauce Pan

Strain pastry cream into large bowl. Stir in butter. Set bowl in an ice bath and stir until pastry cream cools, about 10 minutes. Press piece of plastic wrap and directly onto surface of pastry cream and refrigerate until needed.

Ingredients you will need

Pastry Cream

Butter

Wrap

Ice

Equipment you will use

Plastic Wrap

Bowl

Whisk cream in large bowl until soft peaks form.

Ingredients you will need

Cream

Equipment you will use

Whisk

Bowl

Whisk chilled pastry cream to loosen, then, fold in whipped cream.

Ingredients you will need

Whipped Cream

Pastry Cream

Equipment you will use

Whisk

Arrange one crêpe on cake stand or serving plate. With offset spatula or back of soup spoon, spread about 1/4 cup pastry cream on crêpe. Top with second crêpe and repeat procedure with remaining crêpes and pastry cream. Chill milles crêpes at least 2 hours and up to 48 hours prior to serving. Dust with confectioners’ sugar; serve.

Ingredients you will need

Pastry Cream

Crepes

Soup

Sugar

Equipment you will use

Offset Spatula

Equipment

Ingredients

Servings:

2Tbsps

confectioners' sugar 118milliliters

cornstarch 1Tbsp

dried edible lavender flowers (see note above)9larges

egg yolks 283grams

cups (about all-purpose flour, sifted 473milliliters

heavy cream 6Tbsps

honey 2teaspoons

finely grated zest from 1 lemon 710milliliters

milk 0teaspoons

salt 177milliliters

sugar 6Tbsps

(3/4 stick) unsalted butter, chilled and cut into 6 pieces 1

vanilla bean, halved and seeds scraped 237milliliters

water

Recommended wine: Bordeaux, Champagne, White Burgundy

French works really well with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Baron des Chartrons Bordeaux with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.