There’s something undeniably magical about layers upon layers of delicate, paper-thin crepes stacked high with luscious, honey-kissed chamomile cream in between. This Honey Chamomile Crepe Cake is a dreamy dessert that’s as elegant as it is comforting. Each bite melts in your mouth, bringing together the floral warmth of chamomile, the natural sweetness of honey, and the soft, buttery richness of crepes.
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It’s perfect for special occasions, afternoon tea, or just when you’re craving a dessert that feels both light and indulgent. And trust me—despite how fancy it looks, it’s easier to make than you think!
Why You’ll Love Honey Chamomile Crepe Cake
Elegant & Impressive: Looks like a showstopper, but it’s surprisingly simple to assemble.
Delicate & Flavorful: The subtle floral notes of chamomile pair beautifully with sweet honey and creamy layers.
Perfect for Any Occasion: Whether it’s brunch, dessert, or a tea party, this cake always wows.
Make-Ahead Friendly: Crepe cakes taste even better the next day as the flavors meld together.
Not Too Sweet: A great alternative to traditional rich cakes—light, fresh, and perfectly balanced.
Ingredients in Honey Chamomile Crepe Cake
This cake is made with a handful of pantry staples, plus a little magic from honey and chamomile.
Crepes: Soft, delicate, and buttery layers that form the base of this cake.
Milk: Infused with chamomile tea to add a floral depth to the crepes.
Eggs: Essential for structure and richness in the crepe batter.
Flour: Provides just the right amount of body for the crepes.
Butter: Adds a smooth, rich flavor to the crepe batter.
Honey: The natural sweetener that gives this cake its signature flavor.
Chamomile Cream: A light, airy whipped cream infused with chamomile and lightly sweetened with honey.
Vanilla Extract: Enhances the flavors and adds warmth to the cake.
How to Make Honey Chamomile Crepe Cake
Steep the Chamomile: Warm the milk and steep chamomile tea for a fragrant, floral infusion.
Make the Crepe Batter: Blend eggs, flour, butter, honey, and chamomile-infused milk until smooth. Let it rest for at least 30 minutes for the best texture.
Cook the Crepes: Pour a thin layer of batter into a hot skillet, swirling to coat evenly. Cook for about 1 minute per side until golden. Repeat until all the batter is used.
Prepare the Chamomile Cream: Whip heavy cream with honey, vanilla, and a touch of chamomile-infused milk until soft peaks form.
Assemble the Cake: Stack the crepes, spreading a thin layer of chamomile cream between each one. Continue layering until all crepes are used.
Chill & Set: Let the cake rest in the fridge for a few hours to allow the flavors to meld beautifully.
Serve & Enjoy: Drizzle with extra honey and garnish with chamomile flowers before slicing.
How to Serve Honey Chamomile Crepe Cake
With Fresh Fruit: Serve with fresh berries or citrus slices for a pop of color and freshness.
With a Cup of Tea: Pair with chamomile tea for the ultimate cozy dessert experience.
Drizzled with Extra Honey: A warm drizzle of honey before serving makes this cake even more irresistible.
Dusted with Powdered Sugar: A light dusting adds an elegant touch.
Additional Tips
Let the Batter Rest: Resting the batter helps create tender, perfectly thin crepes.
Use a Non-Stick Pan: This makes flipping crepes effortless and prevents sticking.
Chill for Best Results: Letting the cake sit in the fridge allows the flavors to deepen and the texture to set beautifully.
Make Ahead: You can prepare the crepes a day in advance and store them in the fridge.
Keep It Light: Don’t overfill with cream—just a thin layer between each crepe keeps the cake balanced and delicate.
FAQ Section
Q1: Can I use store-bought crepes?
A1: Yes! If you’re short on time, store-bought crepes work, though homemade tastes best.
Q2: Can I make this cake ahead of time?
A2: Absolutely! It actually tastes better the next day as the flavors meld.
Q3: How do I store leftovers?
A3: Keep it in an airtight container in the fridge for up to 3 days.
Q4: Can I freeze the crepes?
A4: Yes! Stack them with parchment paper in between and freeze for up to a month.
Q5: Can I make this dairy-free?
A5: Swap regular milk for almond or oat milk and use coconut cream instead of heavy cream.
Q6: How do I get perfectly thin crepes?
A6: Use a ladle to pour just enough batter and swirl quickly to spread evenly.
Q7: What if I don’t have chamomile tea?
A7: You can infuse the milk with dried chamomile flowers or skip it and use vanilla alone.
Q8: Can I add other flavors?
A8: Try adding a hint of cinnamon or cardamom for a warm twist.
Q9: Can I make this gluten-free?
A9: Yes! Use a gluten-free flour blend for a 1:1 substitution.
Q10: How do I cut clean slices?
A10: Use a sharp knife and wipe it clean between slices for a neat presentation.
Final Thoughts
This Honey Chamomile Crepe Cake is the perfect blend of elegance and comfort. Whether you’re making it for a special gathering or just treating yourself, it’s guaranteed to impress. The delicate layers, the floral honey sweetness, and the soft, airy cream make every bite pure bliss. Enjoy and happy baking!
Print
Honey Chamomile Crepe Cake
- Total Time: 6 hours 30 minutes
- Yield: 1 (8-inch) cake
- Category: Cake
- Method: Baking
- Cuisine: FRENCH
Description
This delicate layered crepe cake is infused with chamomile tea and sweetened with honeyed mascarpone cream. Light, floral, and elegantly simple—a perfect dessert for special occasions!
Ingredients
Instructions
1️⃣ Infuse the Milk:
- In a small saucepan, heat milk over medium-low until steaming but not boiling.
- Remove from heat, add tea bags, cover, and steep for 15 minutes.
- Squeeze tea bags into milk before discarding. Stir in honey.
2️⃣ Prepare the Batter:
- In a bowl, whisk flour, sugar, dried chamomile, and lemon zest.
- In a blender, combine chamomile milk, eggs, heavy cream, and vanilla; blend 30 seconds.
- Add flour mixture and blend 1 minute until smooth.
- Transfer batter to a container, cover, and chill for at least 4 hours (overnight preferred).
3️⃣ Cook the Crepes:
- Heat an 8-inch nonstick skillet over medium, brush with melted butter.
- Pour scant 1/4 cup batter, swirling to coat the pan evenly.
- Cook 1 minute, then flip and cook 30–45 seconds.
- Transfer to a wire rack. Repeat until you have 20 crêpes.
- Chill crêpes, covered, until ready to assemble.
4️⃣ Make the Filling:
- In a bowl, whisk mascarpone, 1/4 cup cream, 2 tbsp powdered sugar, and honey until smooth.
- In a separate bowl, whip 2 cups heavy cream + 2 tbsp powdered sugar to soft peaks.
- Fold 2/3 of whipped cream into mascarpone mixture. Chill remaining whipped cream for topping.
5️⃣ Assemble the Cake:
- Place 1 crêpe on a cake stand, spread a thin layer of mascarpone filling.
- Repeat with remaining 19 crêpes, layering filling between each.
- Cover and chill cake for 1 to 8 hours.
6️⃣ Garnish & Serve:
- Before serving, top with remaining whipped cream, drizzle with honey, and decorate with chamomile flowers.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 18g
- Sodium: 120mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0 g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg