Honey Lavender Mille Crepes Cake
- 6 tablespoons sugar
- 1 tablespoon dried edible lavender flowers
- 2 teaspoons finely grated zest from 1 lemon
- 2 cups (about 10 ounces) all-purpose flour, sifted
- 2 cups milk
- 1 cup water
- 6 large egg yolks
- 8 tablespoons (1 stick) unsalted butter, melted plus 2 tablespoons for greasing pan
- 1/4 teaspoon salt
- 3 cups milk
- 6 tablespoons honey
- 1 vanilla bean, halved and seeds scraped
- 9 large egg yolks
- 3/4 cup sugar
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 6 tablespoons (3/4 stick) unsalted butter, chilled and cut into 6 pieces
- 2 cups heavy cream
- 2 tablespoons confectioners' sugar
- This recipe is vegetarian
- Produce
- 1 lemon, zest from (2 teaspoons)
- Edible lavender flowers, dried (1 tablespoon)
- Cooking & Baking
- All-purpose flour (2 cups)
- Confectioners' sugar (2 tablespoons)
- Cornstarch (1/2 cup)
- Honey (6 tablespoons)
- Salt (1/2 teaspoon)
- Sugar (18 tablespoons)
- Vanilla bean (1)
- Drinks
- Water (1 cup)
- Dairy
- 6 tablespoons (3/4 stick) unsalted butter, unsalted (6 chilled and cut into pieces)
- Butter, unsalted (8 tablespoons)
- Heavy cream (2 cups)
- Milk (5 cups)
- Refrigerated
- Egg yolk, large (15)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published April 3, 2012 (10 months ago).
178 people saved this recipe.
