This Lavender Honey Crêpe Cake is a delightful way to enjoy a delicate flavor of lavender.
“Happy” Monday, my friends (Do you hear my skepticism?) I hope this week will be treating you well. But honestly, I’m already ready for a new weekend.
Apart from Mondays, we’ve got to have a very serious conversation, my friends. So please take a seat and grab a slice of this delicate Lavender Honey Crêpe Cake (Because, well, I’m going to ask you a very hard question which might upset both sides.)
Have you guys noticed it’s almost end of March? Well, wrong question.
Have you guys noticed it’s almost end of March, and this is the first lavender recipe I’ve posted this year? WOW.
I believe you have. You couldn’t miss this. Thus, there’s my reasonable question. Have you been wondering why it’s happening? Any thoughts? Concerns? Questions like “Ben, there are your fabulous lavender recipes?” Fears? That I might have been run out of all lavender.
There’s even the worse scenario. You might be happy about me not posting lavender recipes. Oh, I know these outrageous shenanigans!
All right, calm down, Ben!
Grrr, I need a slice of cake now.
Lavender Honey Crêpe Cake
But the truth is that I’ve pulled lavender from the pantry only twice this year (The 2nd recipe will be posted shortly). But in case you’ve been wondering – nope, I didn’t run out of the lavender. I’m going to prove it soon.
I’ve made this Lavender Honey Crêpe Cake cause apparently I’m having a kick on crepe cakes (You might have seen this Red Velvet Crepe Cake and this Dulce de Leche Irish Cream Crêpe Cake). Also, although I incorporated lavender in another crepe cake two years ago, it had a very subtle lavender flavor.
When I was planning this Lavender Honey Crêpe Cake, I was trying to find an idea for the frosting rather that mascarpone. Ultimately I opted for…mascarpone because you cannot go wrong with this decadent cheese. Besides, just I couldn’t find the better solution.
Certainly, thanks to mascarpone and white chocolate, this dessert isn’t the skinniest one, but what would you anticipate from a crepe cake, eh?
As the result, this Lavender Honey Crêpe Cake turned out perfect. The combo of lavender and honey always works well because honey balances the visible lavender aroma. Well, the lavender flavor is still distinctive but isn’t overpowering here. It might be the perfect treat for those who have been thinking of trying something for the first time.
I hope you’ll try this cake one day. And if you are guilty of not missing my lavender recipes, well…please give me your mailing address, and I’ll send 3 these cakes as your punishment.
- 1,5 cups all-purpose flour, sifted
- 2/3 cup lukewarm water
- 2/3 cup milk
- 2 large eggs
- 1-2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon granulated sugar
- About 450 gr. mascarpone, at room temperature
- 1/3 cup liquid honey
- 1/2 - 2/3 cup powdered sugar
- 1/2 teaspoon culinary lavender extract (see notes)
- 1 teaspoon dry culinary lavender
- butter or oil, for greasing
- 100-150 gr white chocolate, chopped
- For the batter, in a bowl whisk together the flour, water, milk, eggs, oil, salt, and sugar. Slightly beat until smooth and no lumps remain - you should get the consistency of olive oil. You can also to whip the batter in a cup of your kitchen processor to avoid any lumps. If necessary, adjust the batter by adding some flour or water. Refrigerate the batter for at least 30 minutes. Note when chilled, the butter might thicken so you might thin it by adding a little more water or milk.
- Heat a lightly buttered pan/skillet on over medium heat. Once the pan is well heated, pour in enough batter, approximately 1/4 cup per crêpe (depending on the size of your pan) quickly moving the pan from side to side to evenly spread the batter in a thin layer.
- Cook 1-2 minutes or until the edges are slightly crisp and could be easily lifted with a spatula or knife (adjust the temperature as needed). Flip and cook for another minute or so. Transfer crepe into a plate and repeat with the remaining batter greasing the skillet after making 4-6 crêpes. You should have about 15-18 crêpes.
- In a meanwhile, with a mixer beat the mascarpone, honey, and powdered sugar until smooth and nice, about 1,5-2 minutes, at low medium speed. You may not need add all the powdered sugar - basically, you will need the amount enough to thicken the frosting (it should have a spreadable consistency, like nutella).
- Crush the dry lavender between your fingers and stir in with the lavender extract into the frosting.Beat for another 30 seconds.
- To assemble the cake, spreed about 2-3 tablespoons of the frosting on a crêpe. Place another crêpe and repeat the layers. Cover the top crêpe with the frosting as well and sprinkle with the white chocolate.
- Let the cake stand in the fridge for at least 2-3 hours. Remove from the fridge 15 minutes prior serving.
If you don't have lavender extract, increase the amount of dry lavender (up to 2 teaspoons or up to taste). The taste will be more subtle than with the extract.